Pelmeni is a part of Chinese culture, traditionala dish of the country, symbolizing wealth, uniting the family after a long separation. There are almost 1500 kinds of this dish, some of them are festive, others are suitable for daily use. Every family in China celebrates the New Year with this dish, performing certain rituals. Decorating a dish is considered a special art, because pelmeni is a kind of decoration for a festive table. Let's consider two basic forms of cooking this Chinese food: jiao-tzu and wontons. The first have a flat shape and a dough, reminiscent of the taste and density of Russian dumplings. Wontons (or vatans) in appearance resemble a knot with strings of greens, and the dough for them is rolled much thinner. By the way, it was thanks to the jiao-tzu that the famous Italian ravioli appeared - Marco Polo brought from his travel notebook, full of recipes of Chinese dishes. Filling for dumplings is an incredible variety, we have specially chosen each recipe for you - with the least exotic ingredients. As in every dish, there are nuances of cooking. For example, vegetable fillings need to be cut directly before styling products, and minced meat can be mixed and frozen ahead of time. 
Jiao Tzu - Chinese steamed dumplings
Perhaps, this is the most approximate recipe of the Chinese dish for what we call "pelmeni". Ingredients:
- forcemeat (pork) - 400 grams
- dill (fresh) - 200 grams
- onion bulb (large)
- ginger (root, 5 cm)
- 2 measuring glasses of wheat flour
- salt and pepper (according to your taste)
- starch - the third part of the glass
- water (cold) - 250 grams
Cooking method: To properly make a dough for Chinese jiao-tzu dumplings, use the following recipe: mix the flour with the starch and sow into a bowl. Gradually pouring in the cooled water, you need to prepare a homogeneous soft dough, stirring it constantly. Flours or water may need a little less or more, depending on its grade and volume of glass. Next, prepare the filling. In minced pork (preferably home grinding) add finely chopped greens of dill and onions, grated on a shallow grated ginger root. According to your taste, season with salt and pepper. Now that the filling is ready, go to the molding. From a piece of dough, pinch a small piece and roll it into a flat cake with a rolling pin. In the center of each cake, put a spoonful of filling, depending on the size of the workpiece. Then gently lift the edges of the cake up and fold in the form of a flower, slightly tearing the edges. Repeat the process until the dough or minced meat runs out. The last jiaozu-tzu blind in the spirit of Chinese traditions: along with minced meat, put a coin carefully washed with soda into dumpling. Now grease the cup of the steamer with butter or vegetable oil and cook the jiao-tzu for about a quarter of an hour. Of course, you can simply boil them in moderately salty water, like ordinary pelmeni, but they will turn out to be much more gentle for a couple. Serve with a salad: chop the cucumber and green onions, sprinkle the vegetables with lemon juice and sprinkle a little chili or sweet paprika (if you wish). Bon Appetit! 
Chinese dumplings with shrimp Wonton
Most often, the wine is served together with the broth in which they are brewed. It is eaten up last. Ingredients: For the dough:
- wheat flour in / s - 300 grams
- egg
- salt - half a teaspoon
- mineral water - 125 milliliters
- starch potato - 100 grams, for rolling the dough
For stuffing:
- pork - 250 grams
- chicken fillet - 150 grams
- shrimps peeled - 100 grams
- ginger root - 1 teaspoon
- feather bow - 3 pieces
- soy sauce - spoon
- parsley and dill - 7 branches each, only leaves
- Sesame oil - half teaspoon
- rice vinegar - dessert spoon
- salt and pepper
For sauce:
- soy sauce - 50 grams
- Terryaki sauce - 25 milliliters
- water boiled - 25 grams
- sugar - 1 pinch
- lime juice, chili sauce sweet, sesame seeds - 1/2 tablespoon
Cooking method: To make mincemeat in order to realize the recipe for pelmeni, in this case a laborious and laborious task, so you can call for help from your household - let them contribute, then it will be easier to prepare a truly family dish. Wash meat, shrimp and vegetables in very small cubes. Use a sharp knife with a thin blade. Perhaps you will have the idea to make it easier for yourself and simply scroll all the components through the meat grinder, however we strongly recommend the grinding with a knife. So the taste of the filling will be much tastier and more original. So, you chopped chicken, pork, shrimp, ginger, greens. Mix all the ingredients in a bowl and beat off the sides until the mincemeat becomes sticky. Leave it for a while and tackle the dough. To do this, sift flour into a container, in a separate bowl, beat the egg with a fine salt and pour 65 milliliters of mineral water. Now in a hill of flour make a "crater" and pour in the liquid for 1 tablespoon. If necessary, you can add a little water, but do not necessarily use it all. The main criterion for a good test is softness and elasticity. Form a clod and cover it with a damp towel. After handling the preparation, divide the dough into 4 equal parts, take one, and leave the rest under the towel, so that they do not get weathered. Sprinkle with the starch the working surface of the table and roll, only very thinly, the dough into a square with a side of 25 centimeters. Now cut it into smaller squares, at your discretion, large or small. Sprinkle with starch every workpiece - now they can be stacked with a stack without the threat of sticking together. Take a spoonful of minced meat and lay it in the middle of the square. The filling should occupy about 1/9 of the area. Raise the edges and fold the pouch, pressing down the "girdle" slightly below the edges of the dough. Stacked cans can be boiled in steam, in water, in broth or frozen for subsequent meals. If you still have shrimp heads and tails, do not rush to throw them. Slightly burn the remains in the oven, and then brew a broth from them with the addition of parsley and a piece of leek stalk. Strain it - and the fragrant shrimp broth for boiling the voontov is ready! He will emphasize the taste of the dish, and you use the products to the maximum, but this is one of the postulates of Chinese cuisine. The sauce recipe for these dumplings is as simple as possible: pound the sesame seeds in a mortar and pour in all the other ingredients listed. That's all. Delicate, fragrant Chinese dumplings with an incredibly delicious filling and original sauce are ready, pleasant appetite!
Classic Chinese dumplings
Recipe for these dumplings is similar to the previous onemethod of creating a test. You can prepare the dough for yourself, or you can use the store frozen preform for the sticks. The given quantity of products is calculated on 4 portions. Ingredients:
- 180 grams of chopped Peking cabbage
- 225 grams of minced pork
- tablespoon dry sherry
- a couple of tablespoons of soy sauce
- a tablespoon of cornmeal
- 3 centimeters of ground ginger root
- one finely chopped green onion feather
- 36 frozen dough strata for cups 9 × 9 cm
- 1 egg white
For sauce:
- soy sauce - 60 milliliters
- 5 centimeters finely chopped ginger
- 60 milliliters of rice vinegar
For garnish:
- stewed asparagus and sesame seeds
- Green onion for decoration
Cooking method: Begin to implement the recipe of Chinese classic ravioli with the most time-consuming occupation - prepare the filling. Measure in a saucepan 3-3.5 cups of water and boil. Cook the cabbage for a minute, drain the water and do not hesitate to pour cold water. Let it cool down. Then squeeze cabbage strongly from excess moisture and chop it in very finely. Squeeze again and mix with the other ingredients from the list. It was the turn of molding. Put a few pieces of dough on a sheet of oiled baking paper. Brush each piece around the perimeter with egg whites. Put in the center 1 teaspoon minced meat. Raise the opposite ends of the dough and close the stuffing. Glue the edges of the dough. In the same way, cook the rest of the dumplings. After straightening with stucco, place a saucepan or a wok pan on the fire. Pour water to a level of 1 centimeter, bring to a boil. Gently put pelmeni in a sauté pan with one layer "bottom" down. Gently stir so that they do not stick to the bottom. Bring to a boil over high heat, then reduce the heating force and close the saucepan with a lid. Let them cook for exactly 5 minutes, and you in the meantime prepare a soy sauce - just mix all the ingredients. Finished Chinese dumplings catch a whisk and put on 4 plates. If you can serve stewed asparagus, sprinkled with sesame seeds, it will be a truly national dish. It does not matter if you do not have such a garnish, because the pelmeni are good on their own. Bon Appetit! 
Chinese lamb dumplings
Below we will give you a recipe from the Chinese chef of the imperial cuisine. This way of cooking dumplings is 100% authentic and came to us from the depths of ancient times. Ingredients: For the dough:
- flour - 500 grams
- room temperature water - 150 grams
- salt - a third of a teaspoon
For filling:
- pulp of lamb - 200 grams
- radish daikon - 200 grams
- bulb
- ginger grated - a teaspoon
- veal (seasoning) - ¼ teaspoon
- soy sauce - 3 tablespoons of tea
- salt - 2 grams
- sesame oil - 1,5 tablespoons
For sauce:
- soy sauce - 25 grams
- soy vinegar - 25 grams
- garlic (chopped, but not crushed) - a teaspoon
- sesame oil - a third of a teaspoon
- vedan - a third of a teaspoon
Cooking method: The recipe for a successful test has a little trick - the water temperature should match the air temperature. Knead the dough by the method that we described earlier ("Chinese dumplings with shrimp Vaughton") and leave it for 50 minutes. In the meantime, be engaged in cutting minced meat. Meat chop with a very sharp knife, add ginger, soy sauce. Daikon clean and grate, a little salt. He must stand up for the juice to stand out. Press lightly the vegetable and add into the meat mixture. Pinch off small pieces of dough and roll it out thinly with a rolling pin. Mold the dumplings of your chosen sizes and shapes. Boil in boiling water for 7 minutes and serve with sauce - just mix the ingredients in the bowl from the list. Bon Appetit!
Chinese dumplings dim with shrimps
Dim himself is traditionally a morning meal. They are served for tea in fried form, like small pies. Ingredients:
- shrimps tiger peeled - 400 grams
- soy sauce (best light) and rice wine - two tablespoons
- canned bamboo sprouts - 150 grams
- 2 tablespoons vegetable oil
- 2 tablespoons corn flour
- sesame oil - tea spoon
- Wheat flour sifted - 2.5 cups
- freshly ground pepper
Cooking method: This recipe for pelmeni we propose to implement in practice traditionally - with the preparation of the filling. Finely chop the prawns and sprouts of bamboo, add water (4 tablespoons) and soy sauce, black pepper, sesame oil and wine, mix only very carefully. Then pour the corn flour and mix again well. Prepare the working area of the table. Sift the wheat flour, make a small groove in the center and pour half a glass of hot water first, then a third of a glass of cold water, then add the vegetable oil. Knead the elastic dough with your hands and immediately read it and roll out the dumplings in a convenient way for you. This recipe for dumplings is most clearly revealed in steaming. The bottom of the steamer is covered with the leaves of Peking cabbage and place the dumplings at a distance from each other. Cook them for 5 minutes at the most powerful pair. Bon Appetit! 
Pelmeni in Chinese with cucumbers, shrimps and trepanga
If you can get the trepangs, be sure to prepare this recipe for Chinese dumplings. The dishes from sea delicacies are especially tender and original. Ingredients: For the dough:
- 600 grams of wheat flour
- 220 milliliters of water
For filling:
- 300 grams of shrimp
- 150 grams of cucumber
- 50 grams of trepanga
- 25 milliliters of sesame oil
- 3 grams of black freshly ground pepper
- 5 grams of finely grated ginger
- salt - a pinch
Method of preparation First of all make the doughfrom flour and water according to the method described in the previous recipe. Roll out all the dough into circles, sprinkle each potato starch and fold with a pile. Then start to prepare the filling. Peel the shrimps and trepanga to mash. Wash cucumbers and clean if necessary. Finely chop them, squeeze and add to the stuffing. Then pour sesame oil, salt and pepper (you can replace it with paprika), pour in ginger and beat the mince thoroughly against the walls of the dishes. Cook the stuffing in the form of small balls on the billets from the dough and blend pelmeni in the form of nodules. Boil them in boiling slightly salted water until cooked. Bon Appetit!
Chinese dumplings with eggplant and pork
Incredibly delicious combination of meat and eggplant! We are sure: if you try this national dish of the Celestial Empire, you will certainly include it in your cookbook family book. The recipe of the test is absolutely identical to the previous one, because you can cook pelmeni with 2 fillings and please the tastes of those close to the dinner table. Ingredients: For the dough:
- 600 grams of wheat flour
- 220 milliliters of water
For filling:
- 300 grams of aubergines
- 150 grams of finely chopped pork pulp
- 50 grams of onions
- 25 milliliters of sesame oil
- 3 grams of black freshly ground pepper and ginger powder
- salt to taste
Method of preparation Using the aboveway, make a dough and roll it into flat cakes. After straightening, start to prepare the filling. Ripe aubergines wash, peel, finely chop. Add salt, let stand for a quarter of an hour and wring out by hand. Wash the pork and bulb onion in the same way. Mix the vegetables and meat, add sesame oil, pepper, ginger and salt to them. Start to sculpt the dumplings. Immediately before serving, cook them in boiling salted water until cooked. You can serve this dish with a spicy sauce to the dinner table. Bon Appetit! As you can see, such a sophisticated and complex-looking dish, like Chinese dumplings, is quite affordable for our man in the street. Choose your favorite recipe - let's join together with the ancient culture and prepare a delicious lunch or dinner for a circle of loved ones! We advise you to read:
