Steamed dumplings is a kind of pasta, which is found in the north and south of China. There are many varieties. In Jiangsu, Zhejiang and Guangdong, people call it steamed dumplings, while in Beijing and other places, it is called steamed dumplings.

Shao Shao is a China native with a long history. According to the earliest historical records, Park Tong Tong, a Chinese textbook published by North Korea (now North Korea) in the Yuan Dynasty, recorded that Dadu (now Beijing) sold "plain and sour stuffing with a little wheat". The annotation about "steamed dumplings" in the book is that wheat flour is made into thin slices, steamed in meat and served with soup. It's called Shaomai in dialect. Wheat is also for sale. Another cloud said, "thin skin and real flesh." The top is as thin as a thread, which is called wheat. " "With flour as the skin and meat as the top, the dialect is called steamed dumplings." If we compare the formula of "Little Wheat" here with that of steamed dumplings today, we can see that they are the same thing.

In the Ming and Qing Dynasties, although the word "steamed dumplings" was still used, names such as "steamed dumplings" and "steamed dumplings" appeared, and "steamed dumplings" appeared more frequently. For example, there is a description of "selling peach blossoms" in Jin Ping Mei Hua Ci. The word "a little wheat" appears in books such as Yangzhou Painting Boat and Tongqiao Chair. The cookbook Tiaodingji compiled by an anonymous person in Qing Dynasty included steamed dumplings with Meat, steamed dumplings with Bean Paste and steamed dumplings with Oil and Sugar. Among them, "Laoxian steamed dumplings" takes chicken and ham as raw materials and seasonal dishes as fillings. "Stir-fried sugar" is filled with diced suet, walnut kernel and white sugar. There is also a "marinated" asparagus dish in the south of China. Nowadays, the varieties sold everywhere are richer and more exquisite. For example, Henan has cut stuffing to sell; Duck oil is sold in An Wei; Hangzhou has roast beef; Jiangxi has eggs and meat; Shandong Linqing has mutton steamed dumplings; Suzhou has three kinds of delicious food for sale; Guangzhou has crab meat, pork liver, beef and ribs, all of which have their own local characteristics.

If you want to cook by yourself, it's not complicated. Its raw materials include flour, dry powder and stuffing. When making, the flour is scalded with boiling water, spread and cooled, kneaded into dough, kneaded into strips, cut into small pieces, rolled into round cakes, sprinkled with some dry powder, pressed into the shape of wheat grains at the outer edge of the round cakes, wrapped with stuffing, and kneaded by hands to make the upper end appear pomegranate-like patterns. Put the Shao Shao in a steamer and steam for about 10 minute, then serve.

Steamed dumplings, also known as steamed dumplings, millet, steamed dumplings, roasted plum, and ghost hair, describes a fluffy bundle with the top folded like a flower, which is a kind of pasta snack steamed in a cage with hot noodles as the skin. Steamed dumplings originated in the Yuan Dynasty and was born and raised in China with a long history. Now there are both north and south of China. In Jiangsu, Zhejiang, Guangdong and Guangxi, people call it steamed dumplings, while in Beijing and other places, they call it steamed dumplings. Pingtan firing is similar to North firing, but the materials and production methods are different. First, the sweet potato and potato powder are processed into vermicelli, crab roe, shrimp, laver and diced fresh meat are selected and fried with seasoning, then the stuffing is put into the skin, kneaded into the shape of cabbage, and steamed in a vertical cage. It's fragrant and delicious, with the advantages of steamed stuffed bun and fried dumpling. It is often used as a banquet dish.

origin

Steamed dumplings originated from steamed stuffed bun. The main difference between it and steamed stuffed bun is that it uses unfermented noodles as the skin, and the top is not sealed, showing pomegranate shape. The earliest historical records:/kloc-In the 4th century, Park Tong Tong, a Chinese textbook published by North Korea (now North Korea), recorded that Yuan Dadu (now Beijing) sold "plain and sour stuffing with a little wheat". The book indicates that "steamed dumplings" is made of wheat flour, wrapped into thin slices, and eaten with soup when steamed. In dialect, it is called steamed dumplings. "Mai" is also "selling". Another cloud said, "thin skin and real flesh." When the top is thin, it is like a line, so it is called wheat. " "Take the noodles as the skin, the meat as the stuffing, the top as the core, and sell them in dialects." If we compare the formula of "Little Wheat" here with that of steamed dumplings today, we can see that they are the same thing.

history

In the Ming and Qing Dynasties, although the word "steamed dumplings" was still used, names such as "steamed dumplings" and "steamed dumplings" appeared, and "steamed dumplings" appeared more frequently. For example, the tenth time in The Scholars: "Two plates of dim sum, one plate of pig heart and one plate of steamed dumplings with goose oil and white sugar." There is also a description of "selling peach blossoms" in Jin Ping Mei Hua Ci. During the Qianlong period of the Qing Dynasty, there was a saying that "steamed dumplings and wonton were full of dishes". The word "sell" appears in Li Dou's The Story of Yangzhou Painting Boat and Lu Gu's Tongqiao Yishu. "Tell Li Cuilian's Story in Qingping Mountain Hall": "What is the difficulty of selling and eating? I will cut three soups and two pieces. " Fu Chongju's Overview of Chengdu Dietary Recipes lists "all kinds of steamed dumplings, roasted meat, ground vegetables, frozen vegetables, mutton, chicken skin, pheasant, golden hook, vegetarian steamed dumplings, sesame steamed dumplings, plum blossom steamed dumplings, lotus steamed dumplings ..." Tiaoding Ji, a cookbook compiled anonymously in the Qing Dynasty. Among them, "meat stuffing" takes chicken and ham as raw materials and seasonal dishes as fillings. "Stir-fried sugar" is filled with diced suet, walnut kernel and white sugar. There is also a kind of "stewed bean sprouts" in southern China.

Nowadays, the varieties sold everywhere are richer and more exquisite. For example, pork chops in Henan, duck oil in An Wei, beef in Hangzhou, egg-drop meat in Jiangxi, mutton in Linqing, Shandong and Sam Sun in Suzhou. Guangzhou has crab meat, pork liver, beef and ribs, all of which have their own local characteristics.

Muslim steamed dumplings

There are many explanations about the origin of the word "steamed dumplings". One saying is: In the early years, steamed dumplings were sold in teahouses. Diners eat hot steamed dumplings while drinking thick brick tea or various lobular teas, so steamed dumplings are also called "selling", which means "selling"; It is also said that because the edge of steamed dumplings is slightly wrinkled like flowers, it is also called "micro-beauty", which means "beauty while burning"; There is also a saying that steamed dumplings are originally called dumplings because of their indecent names. It was renamed steamed dumplings, because its edge is like a rapidly maturing ear of wheat. Nowadays, steamed dumplings have become a delicious staple food, so they are commonly called "steamed dumplings".

Steamed dumplings are a traditional food of Hui nationality. The southern Hui people are slightly different from the northern Hui people in materials and production methods. In steamed dumplings, northern Hui people usually use beef or mutton as the main stuffing, with other condiments (such as green onions and radishes). Steamed dumplings, southern Hui nationality, are mainly filled with glutinous rice, supplemented by beef and mutton. In addition, there are also differences in size, the north is small and the south is large. Although there are some differences in taste, it is delicious and never tires of eating, which is the common feature of the northern and southern Hui people.