用英文介绍饺子谁能帮忙用准确一点的英文介绍饺子,特别是饺子是面皮夹着肉或蔬菜煮成的 以及饺子的种类

用英文介绍饺子谁能帮忙用准确一点的英文介绍饺子,特别是饺子是面皮夹着肉或蔬菜煮成的 以及饺子的种类
用英文介绍饺子
谁能帮忙用准确一点的英文介绍饺子,特别是饺子是面皮夹着肉或蔬菜煮成的 以及饺子的种类

用英文介绍饺子谁能帮忙用准确一点的英文介绍饺子,特别是饺子是面皮夹着肉或蔬菜煮成的 以及饺子的种类
Jiaozi (Chinese transliteration) or gyōza (Japanese transliteration) and also known as mandu (Korean),is a Chinese dumpling,widely popular in China,Japan,Korea,as well as outside of East Asia particularly in the United States.
The corresponding Chinese characters for "Jiaozi" is a reference to the arrival of the Chinese New Year at midnight.According to the Chinese calendar system,"Tiangan Dizhi" (Heavenly stems and Earthly branches) is used to designate the time in accordance to the Chinese zodiac."Jiao" in Chinese means "join," while "zi" is a reference to the first and eleventh hour (branch) of Dizhi - where midnight is situated.
Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough,which is then sealed by pressing the edges together or by crimping.Jiaozi should not be confused with wonton:jiaozi have a thicker skin and a flatter,more oblate,double-saucer like shape (similar in shape to ravioli),and is usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while a wonton has a thinner skin,is sphere-shaped,and is usually served in broth.
你看看这个wikipedia,介绍很精确的

Cooking Procedure:
1. Place flour in bowl. Add salt and water slowly. Mix with fingers and knead to form a soft dough. Cover with damp cloth. Let stand for at least 15 minutes.
2. Mix meat, ...

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Cooking Procedure:
1. Place flour in bowl. Add salt and water slowly. Mix with fingers and knead to form a soft dough. Cover with damp cloth. Let stand for at least 15 minutes.
2. Mix meat, green onion, ginger, soy sauce, salt and sesame oil in a bowl and mix it thoroughly. Then add chopped cabbage. Sprinkle a little salt on it. Then squeeze the water out to make it dry.)Mix thoroughly to make filling.
3. Remove the dough to lightly floured board, knead again until very smooth. Divide the dough into 50 pieces. Flatten each piece with hand and roll it into a round thin pancake (about 2-1/2 inch diameter, the center should be thicker than edges.) Place one teaspoonful of filling in center, fold over, and pinch in center first. Then grasp edges between thumb and index finger to seal.
4. Boil about 10 cups of water in deep pan, after the water starts boiling, drop dumplings one by one into boiling water (no more than 20 dumplings at a time). Stir carefully with large spoon to prevent sticking to the bottom of pan. Cook until the water boils up again.
5. Add 2/3 cup of cold water into pan and let it come to boil again. Add another 2/3 cup cold water. When it boils again, the dumpling is done. Remove the dumplings with a large slotter spoon to plate. Serve hot.
6. In small bowls place soy sauce, vinegar, red pepper oil. Use as a dipping sauce.

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