❶ 英語作文包餃子
Making Dumplings
In my hometown, there is a tradition that every family would keep—making mplings. We usually
make mplings on the last day of the lunar calendar and eat them on the New Year』s Eve. We
roll the dough into pieces and prepare the stuffing. And then we can make mplings. There is an
important thing need to do in this period. That is we usually put coins into some mplings.
Those people who eat the mping with a coin in it will get the best wishes for the next year.
The final step is boiling the mplings. At this time, all people are waiting for the mplings.
For us, it』s the best New Year』s Eve dinner.
❷ 包餃子的英語作文怎麼寫
First you make the dough by mixing water into the flour. The container shculd be big enough lest the flour and water will overflow. Press the dough with your hands till it is not sticky. When the dough is ready, leave it there for use later, then go on to make the fillings.
The second step is to mince the meat, mushrooms and shnmps till they are mixed in a paste. Add some spice such as ginger and onion and stir them evenly.
The third step is to make the wrappings. Roll the dough with a round stick into small round pieces of wrappings, each two inches in diameter.
The fourth step is to put the filling in the middle of a wrapping. Then press the wrapping tight and a jiaozi is ready. When you have made enough Jiaozi, the next step is to boil them.
That is the last step. Put a pot of water on the stove. When the water is boiling, put the Jiaozi one by one into the water and cover the pot. When steam comes out, add more cold water and when it boils again add cold water a second time. When you see the Jiaozi floating in boiling water, you can put them in bowls or plates, get the chopsticks and be ready to eat.
第1步，先用水和面，和面盆要大些，以免水和面溢出。用手揉面團，直到不粘手為止。和好面以後，將做餃餡。
第2步，剁肉餡，將蘑菇和蝦米攪拌成糊狀，放入調味品如姜、蔥，並把餡攪勻。
第3步，做餃皮。用擀麵杖擀出一張張直徑為兩英寸的圓餃皮。
第4步，把餡放入餃皮中，捏緊餃皮，一個餃子就做成了。餃子包夠了，下一步就是煮餃子。
煮餃子是最後的一步，鍋中放上水，擱在爐灶上燒，水開時，一個一個地把餃子放入開水中，蓋上鍋蓋。水冒氣時，要加些冷水；水開時，再加第2次冷水。當餃子漂浮上來時，盛入碗中，准備好碗筷，即可食用。
❸ 關於餃子的英語作文範文怎麼寫
I like many kind of foods, such as mpling, noodles, hamburger, egg soup and so on, but I like mpling most. I like eating mpling because he so is always delicious, and mpling also has many kinds of stuffing inside, Chinese people eats mplings with soy sauce and the vinegar sometimes add chili sauce and garlic,too.Every morning eats several mplings to eat the mpling soup also to feel very warm.So mpling is my favorite. Do you also liking mplings? How do you think? 我喜歡許多種食物，比如餃子、面條、漢堡包、雞蛋湯等等，但我最喜歡的還是餃子。 我喜歡吃餃子因為他總是那麼好吃，並且餃子也有修多種餡在裡面，中國人配著醬油和醋吃餃子，有時也加點辣醬和蒜。每天早上吃幾個熱乎乎的餃子喝點餃子湯還會感覺很溫暖。所以餃子是我的最愛 你也喜歡餃子嗎？你是怎麼認為的？
❹ 請用描述怎樣包餃子 英語作文 急！！！
Dumplings, as defined in a standard English dictionary, fall in two main categories: these are either "piece[s] of dough, sometimes filled, that are cooked in liquid such as water or soup" or alternatively "sweetened dough wrapped around fruit, such as an apple, baked and served as a dessert."[1] More generally, mplings may be any of a wide variety of dishes, both sweet and savoury, that are not necessarily dough-based. There are varieties of mplings made from bread, potatoes, or matzoh meal, with or without filling. Dumplings are made from balls of dough, crumbled bread, or mashed potatoes. Alternatively, they may be fashioned as small parcels of food encased in dough, batter, pastry, or even edible leaves. Once the filling is put inside the ball or is encased in a pocket, mplings usually undergo further treatment by boiling, steaming, simmering, frying, or baking. Before the discovery of the New World mplings did not contain potatoes, but instead were typically made with meat, fish, or sweets.
❺ 關於餃子做法的英語作文100字，簡單點
How to make mplins?
It is easy and interesting to make mplins, which is a kind of Chinese tranditional food. There are several steps. First, make dough by mix powder with proper water. Continue put water into powder little by little until it become a soft dough. While the dough is set for a few minutes, make fillings. You can make fillings you like, meat with different flavours, fruit, sugar and so on. Then cut dough into several part to make is long. And then cut the long dough into small ball in order to flat it into thin cake. At last, put proper fillings into cake and wrapped it into mplins, which could be different styles.
❻ 用英文寫作 一篇包餃子的步驟 3Q
Cooking Procere:
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 mplings one by one into boiling water (no more than 20 mplings 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 mpling is done. Remove the mplings 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.
❼ 請用描述怎樣包餃子英語作文請描述如何包
在我們的生活中，會引來種種風波。如：家庭的風波、課堂上的風波等。但是我卻忘不了那次包餃子的風波。
今天，我和爸爸、媽媽一起到鄉下姥姥家去。來到了姥姥家，我可高興了，終於可以跟表姐在一起玩了！我們玩了一會兒，回到屋裡一看，姥姥和媽媽正准備包餃子，我們就洗了洗手，跟著媽媽學包餃子。
我手上拿著一張餃子皮，另一隻手用勺子把餡兒挖到了餃子皮上，正打算包起來的時候，可是那些餡兒就是不聽我的使喚。不是從坐左邊冒出來，就是從中間跳出來。我心想：唉，這餃子真是不聽話。抬頭一看，姥姥和媽媽已經包了許多餃子了，那些餃子形態各異，讓人看了不流口水才怪呢！我看著媽媽包的是那樣輕巧，我就對媽媽說：「您還是教教我怎樣包餃子吧。」媽媽一邊示範一邊對我講了包餃子的方法和應該注意的事項。我又重新拿起一張餃子皮，按照媽媽的方法去做，果真奏效。不一會兒，我便包了十幾個餃子。
❽ 怎麼包餃子用英文寫作文
下面是中國餃子的製作工藝，樓主慢慢看，^_^
JiaoZi (Chinese Dumplings)
This recipe comes from long practice and much experimentation. A year in China taught me the basics, and then I started modifying it at home until I was really satisfied with the results.
Skins:
8 cups white flour
about 2 1/2 cups (very) cold water
1 teaspoon salt
Dissolve salt in water. Add 2 cups water to flour and blend THOROUGHLY. Do not add more water until it is absolutely necessary. Add remaining water as slowly as possible in order to get as hard a dough as you can. If the dough is too soft, add more flour. Knead thoroughly. Harder dough is much easier to fill. Chill while you make the filling.
Separate dough into 2 portions. Form into long sausages, about 1 inch diameter. Cut sections every 1cm. Form sections into balls and use rolling pin to form into round, flat skins about 3 inches diameter. If they are too thick, the jiaozi will be very doughy. Modify sizes of balls as appropriate.
(The other way to make skins is to buy "JiaoZi Pi" in the local Chinese store!)
Meat:
1 kilo ground meat
2 tablespoon soy sauce
2 teaspoon salt
2 teaspoon black pepper
1 teaspoon white pepper
2 teaspoon brandy or sherry or other aromatic alchohol
1 teaspoon sesame oil
Add soy sauce and salt to meat. Stir slowly, always in the same direction (if you change directions, the meat fibers don't stick together as well, and the jiaozi are more likely to fall apart when cooked). Add remaining ingredients.
Let sit while you prepare the vegetables and other additional ingredients. All need to be finely minced. Use a food processor if you have one. If you don't, I hope you have a LOT of patience. If the bits are too large, the jiaozi will fall apart.
1 inch ginger (finely minced. You can use a grater)
3-4 stalks spring onion
1 small clump fresh coriander (cilantro)
1 very small clump chives
Either: 8-10 stalks celery (at least half the entire stook). Once minced, squeeze out any excess water.
Or: 1 small head Chinese cabbage
Optional: 3 large carrots
Optional: 3-4 chinese black mushrooms (shiitake)
Optional: one fried egg
Stir them slowly into the meat mixture. For now, add only the lower numbers (eg. 8 celery, not 10). Don't let the mix get too moist.
Test scent. It should be very aromatic. If not, add a little more brandy, or sesame oil, or onion. Test consistency. Fry a teaspoon or so of the mix. It should stick together very easily. If it falls apart, it could be because (a) the mix is too dry in which case add more veggies and/or oil, or (b) because its too moist in which case add a little more meat. (Since its easier to add more veggies, that's why I suggested adding the veggies slowly!) Test flavour. (Eat the fried bit). Your entire tongue should get a little bit of life. If necessary, add a few spices to supplement -- savoury gets central tongue, white pepper the back, black pepper the front, paprika the sides.
Fiddle until you're happy.
To roll:
Take about 1 tablespoon filling and place into centre of skin. Bring one half up to meet the other half. Seal thoroughly. This usually means creating "pleats" in one half and gluing them to the other (use a tiny bit of water if you need to), If they're not well sealed, they fall apart when cooking.
To cook:
Bring large pot of water to boil. Add enough jiaozi to cover the base of the pot about 1.5 times (about 25 in a 12" diameter pot, about 50 in a good size wok). Cover.
When it comes to a boil, add 1 cup cold water. Cover. Repeat. When it comes to a boil for the third time, they are ready to serve.
Note: if you stop it before the third boil, the meat will not be cooked through. Also, if you don't add cold water each time, the jiaozi will fill up with air and explode.
Alternate cooking method:
After you've boiled them, you can fry them. This is a wonderful way to serve the leftovers, and a very common Chinese breakfast!
To serve:
Typically eaten with a sauce constructed of soy sauce, vinegar, and sugar. (ratio about 1/4 cup SS: 1/4 cup Vinegar: 1 teaspoon sugar). Also good with plain malt vinegar. To ensure that the sugar has dissolved completely, heat briefly. For more flavour, add a little sesame oil, hot oil, maggi (available in most chinese stores), and/or chilli pepper as you wish.
To store:
JiaoZi keep very well in the freezer. To freeze, place on trays so they are not touching (if they touch, they will stick together). Freeze overnight. The next day, place into plastic bags & seal. Will keep indefinitely.