Recipe

Ingredients: (serves 10)

Dough:

  • 450g plain flour

  • About 450ml water

  • Some flour for dusting

 

Dip Sauce:

  • 2-3 slices fresh ginger root, finely shredded

  • 3 ½ tbsps rice vinegar

  • 1 ½ ~ 2 tbsps light soy sauce

 

 

 

Filling:

  • 450g Chinese leaves or white cabbage

  • 450g pork or lamb, minced

  • 3 spring onions, finely chopped

  • 1 tsp finely chopped fresh ginger root

  • 2 tsps salt

  • 1 tsp sugar

  • 1 ½ ~ 2 tbsps light soy sauce

  • 1 ~ 1 ½ tbsps Shao Hsing rice wine

  • 2 tsps sesame oil

 

chinese leaves

dumplings

 

Recipe Provider

mr deh ta hsiung

Mr Deh-ta Hsiung

Method:

  • Sift the flour into a bowl, slowly pour in the water and mix to a firm dough. Knead until smooth and soft. Cover with a damp cloth and set aside for 25-30 mins.

  • Blanch the cabbage leaves until soft; drain and chop finely. Mix in the remaining filling ingredients and blend well.

  • Lightly dust a work surface with flour, knead and roll the dough into a long sausage of about 2.5cm diameter. Cut into 80-90 small pieces. Flatten each piece with the palm of your hand, then with a rolling pin roll out each into a pancake about 6cm in diameter.

  • Place about 1 tbsp of filling in the centre of each pancake and fold it into a half-moon-shape pouch, then pinch the edges firmly so that the dumpling is tightly sealed.

 

  • Bring about 2 litres water to a rolling boil and drop in about 20 dumplings, stirring gently with chopsticks to prevent them sticking together. Cover, bring back to the boil and then add about 150ml cold water; bring to the boil again, this time uncovered. Repeat twice more, remove dumplings with a strainer and serve hot with dip sauce. Store any uncooked dumplings in the freezer.

 

Story:

ZhangzhongjingJiaozi (dumplings) are one of the major foods eaten during the Chinese New Year and year round in the northern provinces.  They look like the golden ingots yuan bao used during the Ming Dynasty for money, and the name sounds like the word for the earliest paper money, so serving them is believed to bring prosperity.  Many families eat these at midnight on Chinese New Year's Eve.  Some cooks will even hide a clean coin for the lucky to find.

Jiaozi were so named because they were horn shaped.  The Chinese for "horn" is jiǎo (角), and jiaozi was originally written with the Chinese character for "horn", but later it was replaced by a specific character 餃, which has the food radical on the left and the phonetic component jiāo (交) on the right.

According to folk tales, jiaozi were invented by Zhang Zhongjing, one of the greatest practitioners of traditional Chinese medicine in history.  They were originally called "tender ears" (娇耳; pinyin: jiao'er) because they were used to treat frostbitten ears.

Jiaozi are eaten all year round and can be eaten at any time of the day – breakfast, lunch or dinner.  They can constitute one course, starter or side dish, or the main meal.  Every family has its own preferred method of making them, with favourite fillings, and of course, jiaozi types and preparation vary widely according to region.

Japanese version

The Japanese word Gyōza (ギョーザ, ギョウザ) was derived from the reading of 餃子 in the Shandong Chinese dialect (giaozi) and is written using the same Chinese characters.

The most prominent differences of Japanese-style gyōza from Chinese style jiaozi are the rich garlic flavor, which is less noticeable in the Chinese version, and the fact that Japanese gyōza are very lightly flavored with salt, soy, and that the gyōza wrappers are much thinner.  They are usually served with soy-based tare sauce seasoned with rice vinegar and/or Rāyu (known as chili oil in English, làyóu (辣油) in China).  The most common recipe found is a mixture of minced pork, cabbage, and Nira (Chinese chives), and sesame oil, and/or garlic, and/or ginger, which is then wrapped into thinly-rolled dough skins.  In essence, gyōza are similar in shape to pierogi.

Gyōza can be found in supermarkets and restaurants throughout Japan.  Pan-fried Gyōza are sold as a side dish in almost all ramen and Chinese restaurants.

The most popular preparation method is the pan-fried style called Yaki-gyōza (焼き餃子), in which the dumpling is first fried on one flat side, creating a crispy skin.  Then, water is added and the pan sealed with a lid, until the upper part of the gyōza is steamed.  Other popular methods include boiled Sui-gyōza (水餃子) and deep fried Age-gyōza (揚げ餃子).

Store bought frozen dumplings are often prepared at home by first placing them in a pot of water which is brought to a boil, and then transferring them to a pan with oil to fry the skin.

Nepali version

The Nepali version is known as Momo (म:म).  The word "Momo" comes from a Chinese loanword "Momo" (馍馍), which translates to "Steamed Bread".  When preparing Momo, flour is filled, most commonly with ground Water Buffalo meat.  Often, ground lamb or chicken meats are used as alternate to water buffalo meat.  Finely chopped onion, minced garlic, fresh minced ginger, turmeric, cumin powder, coriander/cilantro, etc. are added to meat for flavoring.  Sauce made from cooked tomatoes flavored with timur (Szechwan pepper), minced red chilies is often served along with momo.

(http://en.wikipedia.org/wiki/Jiaozi)

菜譜

原料:(十人份)

麵團:

  • 中筋麵粉 450 克

  • 水大約 450 毫升

  • 麵粉少許(薄施於案面)

 

蘸汁:

  • 姜 2~3 片(切細絲)

  • 米醋 3 ½ 湯匙

  • 生抽 1 ½ ~ 2 湯匙

 

 

 

餡料:

  • 大白菜或包心菜 450 克

  • 豬肉或羊肉 450 克(剁碎)

  • 蔥 3 棵(細細切碎)

  • 薑末 1 茶匙

  • 鹽 2 茶匙

  • 糖 1 茶匙

  • 生抽 1 ½ ~ 2 湯匙

  • 紹興酒 1 ~ 1 ½ 湯匙

  • 麻油 2 茶匙

 

chinese leaves

dumplings

 

菜譜提供者

mr deh ta hsiung

熊德達先生

方法:

  • 將麵粉過篩到大碗裏,緩緩倒入清水,攪拌後揉至光滑柔軟,再用濕布蓋住,靜置 25~30 分鐘。

  • 菜葉焯水至變軟後,瀝幹水分,細細切碎。加入餡料的其他成份,攪拌均勻。

  • 在案板上薄薄撒一層麵粉,將麵團揉成直徑約 2.5 釐米的長條後,切成 80~90 份。用手掌將每塊小麵團壓平,再用擀麵棍將其擀成直徑約 6 釐米的圓麵皮。

  • 在每塊麵皮的中央放大約 1 湯匙餡料,折成半月形後捏緊邊緣,使餃子嚴密封口。

  • 燒 2 公升開水,放入大約 20 隻餃子,用筷子輕輕攪動,防止它們粘在一起。蓋上鍋蓋,重新煮開後掀起鍋蓋。重複兩次後,撈起餃子,趁熱與蘸汁一起享用。未煮熟的餃子可放入冰箱冷凍保存。

 

故事:

Zhangzhongjing餃子源於古代的角子。相傳東漢末年,南陽大夫張機(張仲景)在長沙為官時,常為百姓除疾醫病。他在長沙告老還鄉後,走到家鄉白河岸邊,見百姓挨飢受寒,耳朵凍爛。隨後他叫弟子在南陽東關的一塊空地上搭起醫棚,架起大鍋,在冬天派藥。他的藥名叫 “祛寒嬌耳湯”,做法是用羊肉和一些驅寒草藥煮熬,之後用麵皮包成耳朵狀的 “嬌耳”,據說吃後身體會發熱,兩耳變暖。後世有人詐傳該配方含有辣椒,但此為偽史,因為辣椒原產自美洲,約明末後才傳入中國,但有人猜測該配方可能含有花椒。

當年張機派藥持續到年三十。初一時,人們開始仿嬌耳的樣子做過年的食物,並在初一早上吃,稱之為 “餃耳”、“餃子”。

中國北方人過春節,絕不能少了餃子。大年除夕包餃子,午夜十二點開始吃,以諧音取 “更歲交子” 的意思。農曆正月十五的餃子也叫 “團圓餃子”,因為這一天是農曆新年後第一個滿月。除此之外還有 “冬至餃子夏至麵” 的說法,在中國北方很多地方都有冬至吃餃子的習慣。

中國南方地區也普遍有餃子這一食品。但是與北方相比最大的不同,就是餃子在南方地區有可能做成米粉皮(用米研磨成粉,做成餃子皮)。而且餃子在南方地區只是一種普通的食品,很少出現在逢年過節的餐桌上,與北方餃子的地位截然不同。

 

其他地區的餃子

日本
在日本,餃子是最有名的中國料理之一。以燒餃子(煎餃)為主,水餃比較少。在餡裡有豬肉、大蒜、白菜,一般加點醬油、醋和辣油吃。

朝鮮
朝鮮語把餃子稱作饅頭(만두 mandu),以牛肉為餡,並特別喜歡在牛肉餡裡加上大量的辣椒,包的餃子是半月形站著。中國部分地區(如東北和四川)亦使用此半月形餃子的包法,所以半月形不能作為朝鮮餃子的特徵。

越南
以魚肉為餡,在餡裡加大量橙皮、豬肉、雞蛋,包的餃子卻與朝鮮的餃子相反,一個個仰面朝天躺著。

中亞和西亞
中西亞諸語言,如土耳其語,把餃子稱作 mantı,也是源於漢語 “饅頭”。在蒙古帝國和帖木兒帝國時期,餃子從東亞傳到了中亞和西亞。這種餃子流行於烏茲別克、土耳其、阿富汗、亞美尼亞等國家,多以羊肉為餡,用加拌碎蔥的酸奶煮熟後,澆上黃油,噴上紅辣椒粉。

俄羅斯
俄國人的餃子餡有牛肉、胡蘿蔔、雞蛋、蔥頭、鹽和味精,但他們還在餃子餡中加一些辣椒末,而且包的個頭大。他們煮餃子用的是牛骨熬成的清湯,也有用奶油等其他湯的。不過,餃子湯是第一道菜,餃子是第二道菜。

印度
用料、做法與俄羅斯餃子近似,只是個頭更大,但不是煮著吃,而是烤著吃。

墨西哥
他們用洋蔥、牛肉、番茄、荷蘭芹菜做餡,餃子皮不是擀的,而是用手壓成長方形。包好的餃子不是用清水煮,而是放入用番茄、辣椒、洋蔥煮好的調味湯裡煮,吃罷餃子再喝湯,“原湯化原食”。

意大利
ravioli餡與中國的大異,乾酪、洋蔥、蛋黃是主料,有時也加一些菠菜、牛肉;另外還有一種是以雞肉、乾酪做主料,主要調料有黃油、洋蔥、檸檬皮、肉荳蔻。他們包餃子是把麵團壓成一長條,一勺勺放好餡,在麵片的邊緣沾上水,再用同樣的一條麵片合在一起壓好,然後用刀一一切開。煮餃子的方法則與中國人一樣。

匈牙利
餡嚴格說來是果醬,連李子、杏、烏梅也醃製做餡。他們用來包餃子的麵皮都要加兩倍於麵粉的土豆泥,還要加上許多豬油、雞蛋、糖和鹽,吃時還要裹上炸好的麵包茸。

 

http://zh.wikipedia.org/wiki/%E9%A5%BA%E5%AD%90