How to make a grotesque jiaozi?

1. Poland

Polish dumpling skin is thin, thick and delicate, which adds the most gorgeous stroke to the whole picture of Polish cuisine. Their making method

1. Poland

Polish dumpling skin is thin, thick and delicate, which adds the most gorgeous stroke to the whole picture of Polish cuisine. Their making method is simple and easy to learn, that is, mixing flour with a small amount of potato powder in warm water, kneading into dough, cutting into dumpling skins with a glass mouth, then wrapping them with mashed potatoes and fried onions, and finally putting them into a pot to cook. Frying is another traditional practice.

2. Russia

Russian jiaozi is exquisite and meticulous, usually only 1 to 2 inches (about 2 to 5 centimeters) in size, which is found in all major restaurants. Their fillings are more delicious and people can't stop. Dough is generally made of flour, eggs and water, and dumpling stuffing is made of ground beef, pork and onions. They are shaped a bit like the Italian jiaozi.

3. China

Wonton in China tastes more delicious. Take meat as stuffing, wrap it and cook it. There are also fried wonton, which tastes different and tastes different.

4. Japan

Compared with the jiaozi mentioned above, Japanese jiaozi is slightly "slim" in appearance, and its exquisite lace shows its dexterous craftsmanship. Their skins are very thin, and they contain pork, chives, ginger and sesame oil. Stir-fried and steamed, baked and dipped in sauce and vinegar to taste the juice.

5. North Korea; South Korea

South Korean jiaozi has its own characteristics. Some are cooked and can be eaten. They are made of pork and onion. Some are steamed and stuffed with kimchi, which needs to be chewed slowly. Everything else is the size of a fist. I'm tasting my own bag, and my mouth is watering and I have a long aftertaste.

6.turkey

The traditional jiaozi in this country is usually a mixture of beef, mutton and onion, sprinkled with yogurt sauce and garlic. They are also popular in Afghanistan, the United States and other countries. In Turkey, jiaozi is usually a necessary food for a daughter-in-law to please her husband, because the smaller the jiaozi, the higher the bride's cooking skills.

7. Italy

The word "wonton" first appeared in the14th century, and was written by a Venetian businessman named Francisco de Kael. The early cooking method was to wrap the dough with washed vegetables and fresh cheese, which was delicious and not much different from the current Italian restaurant cooking method. At present, most wonton is processed and produced in factories and sold in cold storage.