Dumplings (Chinese: 饺子, pinyin: jiǎo zi), first known as wontons, are also known as jiaozi, jiao'er, plaice food, flatbread, jingmu, powdered jiao, dumpling bait, dumpling bait, water snacks, water dumplings, dumplings, and many other names. Dumplings are cooked in various ways, including boiling, steaming, frying and baking. Since the Song Dynasty, there has been a custom of eating dumplings on the winter solstice, and since the Ming Dynasty, there has been a custom of eating dumplings on the first day of the first month.
Description[]
Contributed by World Recipes Y-Group
Ingredients[]
- 1½ cups of water about 120°F
- 1 teaspoon of sugar (optional)
- 1 tablespoon of active dry yeast
- 1 teaspoon salt (optional)
- 4 cups of all purpose flour
Directions[]
- Pour water into a mixing bowl, dissolve in the sugar and yeast.
- When the yeast has begun to grow and turns frothy, add the salt and 3½ cups of flour.
- Mix this in the bowl until it pulls away from the sides.
- Turn the dough, which will be quite soft, onto a lightly floured surface and knead it until smooth and elastic.
- Spray the bowl with PAM and return the dough to the bowl.
- Let rise until doubled, approximately 1½ hours.
- Knock it down, place on floured surface and break off marble sized pieces.
- Roll into balls and place them on surface to rise for twenty minutes.
- Cover them while they are rising.
- Place them in steamer over boiling water for about 30 minutes.
- These are excellent with a Chinese or Uzbek meal.
- Enjoy.