Dumpling : Coming from the province of Guangzhou, in the south of China, these are cooked portions of dough, from a base of flour, bread or potatoes, and with a filling that can be salted (meat, vegetables or fish), and also sweet. It is usually cooked in boiling water, as if it were pasta. They can also be steamed or fried.
Dumplings are taken for breakfast, lunch or snack and can take many different forms. In all cases, they are filled doughs, with the appearance of small packets, a small bundle, a spongy bun, dumplings, ravioli or rolls.
Summary
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- 1 Variations of dumplings in the world
- 2 Classification of dumplings
- 3 The recipe
- 1 Ingredients
- 1.1 From the dough
- 1.2 Of the filling
- 1.3 Of the sauce
- 2 Preparation
- 2.1 The mass
- 2.2 The filling
- 2.3 The composition
- 2.4 Cooking
- 4 Dumplings in the cinema
- 5 See also
- 6 Sources
- 1 Ingredients
Dumplings variations in the world
The origin of dumplings is linked to southern China. Its consumption has spread to large cities such as New York and London. In Japanese cuisine we find a dumpling class called gyoza .
In Britain, dumplings are a typical salty snack , widely used locally. Normally they use them in their stews , stews and soups , when they are boiling and to integrate them with the rest of the ingredients.
In Spain we can see a variation of dumplings in Galician cuisine. They are prepared with cornmeal and broth, to which is added onion, bacon and chorizo.
Nowadays dumplings are also cooked as sweet, in different desserts. They can be filled with pastry creams, apples, nuts, etc. Its cooking can be done in the oven. To finish and give a special flavor and finish, a syrup is prepared, made with brown sugar and the dumplings are sprinkled when presented on the plate.
Dumplings classification
Dumplings are classified according to the composition of their dough, closure and the way in which they have been cooked. We can find masses made of different flours: wheat, rice and tapioca. Some are even made from wheat starch or a mixture that incorporates potato starch .
The closure is different for each type of dumpling. This follows the culinary tradition, and is useful to distinguish them without the need to try them.
Jiao Z i: Although it admits infinite variations, the most traditional recipe consists of a wheat dough filled with beef, zucchini and ginger. They are cooked by boiling them, although in Japan they are passed through the griddle and they are called gyoza . Its closure is very similar to an Argentine empanada.
Wontón : it is also a mass of wheat. It can be boiled -in soup- or fried. The filling is meat and shrimp.
Ha Gao : Traditionally it is a bundle of tapioca flour stuffed with shrimp and steamed. Mastering its simplicity is a challenge for chefs specializing in dumplings.
Siu Mai : they are a kind of open wheat bowl filled with pork and shrimp. They are steamed.
Xiao Long Bao : These hatillos shaped like the fruit from which opium is obtained are typical of Shanghai. The traditional recipe includes liquid broth and a filling of bacon and crab in wheat dough. The Xiao Long Bao surprises with the liquid content and the ritual of its consumption: they move with chopsticks and take great care of the steamer in which they are cooked in a spoon, a hole is made, they are allowed to cool, the broth is sipped and he eats the rest of a bite.
