Chinese dumplings (recipe for catering establishments, 1968)

[Dough:]

Chinese dumplings (recipe for catering establishments, 1968)

Category: Culinary recipes

Ingredients
Dough:
flour	700gr
egg	1 PC. (category CO-net 60gr)
water	260gr
salt	15gr
Minced meat:
pork (that's it!)	580gr
finely chopped cabbage	315gr
bulb onions	70gr
salt	16gr
black pepper	0.5g (to taste, shorter))
water	90gr

Cooking method

• Yes, yes, it didn't seem to you!))) But Chinese dumplings (with minced pork and cabbage) were on the menu of some catering establishments that shaggy year. Table dumplings were made, Siberian, homemade and Chinese. My husband and I periodically read the collection like a poem: in those years, the overwhelming majority of the population simply did not know about the existence and name of the many products mentioned there!)).
• 
• Chinese dumplings / dumplings are very often steamed, which I did: grease the insert for a double boiler with vegetable oil, put the dumplings and cook. I have it 12 minutes from the beginning of the boil of water. True, I cook non-Chinese ones all the time)))
• 
• The general food cooking rules are also described:
• Cooking rules are described: for 1 kg of dumplings, 4 liters of water (i.e. 1 to 4) and 20-30gr of salt. Put in boiling water, cook for 5-7 minutes and remove. They are poured with fat (different, this is the general name) at the rate of 15 g of fat per 1 kg (fat is excluded when leaving in broth). Sour cream, cheese, vinegar and / or herbs are offered as an accompaniment.

Oh, I really wanted such a mold too.
Natasha, take a picture of her, pliz, no dough! Can you please me too?
Dumplings are chic! And minced meat with cabbage is the most delicious, we tried it, we know!

Also, oh, our Lena woke up. Everything has been with such molds for a long time, and Lena still thinks, nat - not nat. THAT.

[Elena Tim]

Elena Tim,

Lenka, looking for my photos on the forum (they were here !!))), there it was a crap was clearly visible. I will find and show!)))

THAT.

M-dya? No, well, if you are, then of course ...
I'll go and scour the tyrnete ... Natakha until I wait ... you'll die out all over like a mammoth from hunger!

I will find and show!)))

Lan, take it easy. I will find it in you.

I found, found, do not hit me with an iron!))

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9932.0

Ah, this is such a thing?

Aha, aha, then out!
Lan, buim search ...

Don't you have one with pearl buttons?

[Elena Tim]

Elena Tim,

Yeah. I sculpt everything on it: dumplings / dumplings with all possible fillings ... Everything.

And it's very good to pull them out of the double boiler by the scallop))).

And I, to my joy, accidentally discovered such a priceless book of 805 pages

[ulaaa]

ulaaa,

Now how to hold a desktop and not put it away anywhere!))) Well this treasure is simple.

[Nata]

Nata, great recipe and super molds! Now I want these too :)

And I add cabbage to manti for juiciness.

[kirch]

kirch,

And I am a pumpkin in manti. And in hedgehogs, by the way.

[Nata]

Nata, what a yummy! And I only added cabbage to pigody ... I should also try dumplings with cabbage!

[Babushka]

Babushka,

Tatyan, and cutlets too!))) If you skip through a meat grinder, add cottage cheese - yours will appreciate the juiciness and soft taste of cutlets, but they will not find cabbage or cottage cheese there)))

[Nata]

Nata, I will definitely try! Thank you!

Even just reading you is a pleasure. This is not just a recipe, but an entire essay with sequential photographs and practical digressions. : bravo
: And they write what they recommend to water such dumplings in public catering? then used soy sauce?

[Zeamays]

Zeamays,

Their imagination did not reach soy sauce!)))

Cooking rules are described: for 1 kg of dumplings, 4 liters of water (i.e., 1 to 4) and 20-30g of salt. Put in boiling water, cook for 5-7 minutes and remove. They are poured with fat (different, this is the general name) at the rate of 15 g of fat per 1 kg (fat is excluded when leaving in broth) Sour cream, cheese, vinegar and / or herbs are offered as an accompaniment.

Such dumplings were in canteens in Blagoveshchensk in the late 70s. Tasty! As I tried it, I still do it.

Yes, taking care of the health of the population 15 g of fat is 4 teaspoons per kilogram of dumplings ...

[Zeamays]

Zeamays,

And this is not for taste, this is not to stick together after cooking.

Natasha, Chu, have you somewhere laid out your kaklets with empty and cottage cheese? The proportions (at least approximate) are of interest
And then I made meatballs nadys, it turned out very beautiful, but dryish (the meat was obviously frozen over)

[Olga VB]

Olga VB,

I have zucchini and cottage cheese laid out. I put the cabbage at random, I didn't measure it))).

My trainer, a Chinese, and I made Chinese dumplings, he puts Chinese cabbage and soy sauce, as well as 5 spices - Chinese seasoning. The dough is ordinary.
And with cabbage and cottage cheese, I have a recipe for fish cakes. I also add something like that for juiciness everywhere!
Natasha, thank you for sharing the recipes from this book - old proven recipes are real value! We are waiting for more!
And the book was lost with us, or stolen in the country, when they climbed in and fumbled there heartily! It is a pity for books and moonshine apparatus, after all, they did it at the aircraft plant!

[Rada-dms]

Rada-dms,

Chinese cabbage!!! Exactly !!! After all, it is much softer and more tender than our white cabbage. Now the white-headed young. It is beautiful in its softness and juiciness, but by winter and after laying it will go oak. I usually freeze and thaw it for such purposes. But then a lot of juice flows out of it and the smell is a little smelly, until you stuff it into the minced meat))). But the truth is such a disgusting cabbage needs to be replaced with Peking cabbage.

And if you try broccoli or colored? Moreover, my own (mother's) from the garden ... Thoughts aloud ...

Today I again put on such dumplings. It's just gorgeous and delicious. Due to the fact that I was very lazy to change the attachment to Kitchen, I, like in cutlets, minced cabbage through a meat grinder. If you are too lazy to rub, do the same. Oh, how juicy and wonderful! And instead of water - I dabbled in the village sour cream (my meat is very lean). Crazy dumplings, yeah!)))

Natasha, great. Is this also for a couple ?. Reluctance to get the mantle. And if you cook?

[Nata]

Nata, Look ..... yum, yum, eat hunting.

[kirch]

kirch,

Well, they're supposed to be boiled. It's dumplings. I cook them for a couple, because I like it so much and they are large with me. And in the cartoon, although I also have a mantle))).

Mom cooks a little water and leaves it with "broth", leaving there butter and dill, lavrushka. allspice. A kind of dumplings soup. You can also simmer in a deep skillet / saucepan until the water is almost evaporated. You don't need a mantle too. I do so often.

Here's how:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=424485.0

[Lucilia]

Lucilia,

My freezer is full!)))

And this is Plushi dumplings in Chinese. Large ones do not fit into her mouth, so her mother makes personal hexagons))):

[Nata]

I make dough ALWAYS from durum or semolina from durum wheat (even when it was still exotic - I managed to find and buy it!))) With the addition of BC flour and with the addition of fermented milk products. You can follow in my footsteps and replace all or part of the water with kefir / fermented baked milk, etc. You will need a little more fermented milk products than water. When using semolina from durum wheat, always keep in mind that it absorbs liquid very much and you will most likely need a little more of it.

Nata, please give me your proportion of durum / premium flour. Do you think it will be okay in a combine in 21 seconds? And you don't add butter (butter or vegetable) to the dough?

[Svetlenki]

Svetlenki,

Light, it is better to take it in half, if on dumplings. If the harvester mixes well during this time - yes, please. But give it a must. No, I don't put butter. Durum and VS take 50 to 50.

What is an interesting folding chtoli dumpling maker?

[Twig]

Twig,

Yeah, Soviet folding. Good for rolling dough.

Soviet? Never mind, this is the first time I've seen such a thing!
About what fits well, I see super!

[Twig]

Twig,

Yeah, Soviet folding. Good for rolling dough.

I've never seen such

This day was not only very tasty, but also colorful!

what a beauty

[katko]

katko,

Just spinach and beets))).

I have them ... as opposed to the tapper dumpling dish ..

[katko]

katko,

This is a real omission!))) I love her so dearly!

Beauty! : girl_love: I've also been lying around for a hundred years, but these handsome men will definitely push them to get them and eat them! My husband was stunned when he saw!

This day was not only very tasty, but also colorful!

perverted impressionism
Well it must be !!! on valentine's day
so please the family!
will remember their mother
my royal family ...
and tell descendants
right under the cedar canopy
like green
mother had a dumpling ...
and hiccups, smiles ...

Added Wednesday 15 Feb 2017 00:17

My husband was stunned when he saw!

aha, and I showed mine ...

Come on, rzhu, like undermined))).
A friend wrote "Lord, what is this ???" I offered her not to shout like that, it's just green dumplings (just .... green ... dumplings ... !!!)))). To which she retorted that she did not scream. Because I was afraid to wake it up! I thought it would break me.

PS: Th, really, is everything so bad or what? I didn't seem to have any terrible thoughts ... Or I really perverted impressionist?

[Nata]

Nata, you are a monster in slippers, forgot what

The day before yesterday I screwed up the color test. Now I'm playing))).