包饺子的第一步用英语

『壹』 关于包饺子的英语作文，用first then next finally来写制作过程

mpling is a traditional chinese food. On the lunar new year' s day, most families make a lot of delicious mplings. To make them, follow this easy process.
    The first step is to mix the flour with water. when the dough is ready, we can begin to make mpling wrappers. we use a rolling pole to roll the dough into small, thin and round pieces so that they will be easy to cook. when the wrappers are done, it' s time to prepare the filling. Usually, we use meat such as beef or mutton, and some vegetables such as cabbage or carrots for filling.You may actually choose whatever you like to put into it. we must chop those things into small pieces.Then put some salt, oil and other condiments into it and stir it evenly. When all these preparations are done, we can start making mplings. First put a spoonful of filling in the center of the wrapper. Then stick the two opposite sides together and then the rest. Don' t just cover the filling with the wrappers. The best shape of mplings is that of a ship, because when they are boiling in the pan, they look like ships sailing in the sea. The smell can make your mouth water.

篇二：Make Dumplings

    Inmy hometown, there is a tradition that every family would keep—making mplings. We usually makemplings on the last day of the lunar calendar and eat them on the New Year’sEve. We roll the dough into pieces and prepare the stuffing. And then we canmake mplings. There is an important thing need to do in this period. That iswe usually put coins into some mplings. Those people who eat the mping witha coin in it will get the best wishes for the next year. The final step isboiling the mplings. At this time, all people are waiting for the mplings. Forus, it’s the best New Year’s Eve dinner.

篇四:How to Make Dumplings

    Chinese boiled mplings are not only delicious to eat but also easy to make.
    First,make the filling. You can choose your favorite meat, say pork, beef, or mutton, chop it up and mix it with chopped yellow scallions or cabbage. Meanwhile you had better put in seasonings such as salt, soy sauce, pepper, sesame oil, chopped green onion and ginger to get your favorite flavor. Stir the ingredients in a container well to make them evenly mixed.
    Second,make the dough. You should measure your wheat flour to go with the filling, put it in a container, pour water hit by bit, stir it strenuously to make it sticky,then let it rest for about 20 minutes. After that you can cut part of the dough and

『贰』 怎么用英文描述做饺子

Make Dumplings
Dumpling is a traditional Chinese food. On the lunar New Year' s Day, most families make a lot of delicious mplings. To make them, follow this easy process.
The first step is to mix the flour with water. When the dough is ready, we can begin to make mpling wrappers. We use a rolling pole to roll the dough into small, thin and round pieces so that they will be easy to cook. When the wrappers are done, it' s time to prepare the filling. Usually, we use meat such as beef or mutton, and some vegetables such as cabbage or carrots for filling. You may actually choose whatever you like to put into it. We must chop those things into small pieces. Then put some salt, oil and other condiments into it and stir it evenly. When all these preparations are done, we can start making mplings. First put a spoonful of filling in the center of the wrapper. Then stick the two opposite sides together and then the rest. Don' t just cover the filling with the wrappers. The best shape of mplings is that of a ship, because when they are boiling in the pan, they look like ships sailing in the sea. The smell can make your mouth water.
饺子
饺子是一种传统的中国食品。在农历新年，大多数家庭都会包很多美味的饺子。要包饺子，请按照下列简单的程序。
第一步是用水和面。和好面之后，我们可以开始擀皮。用一根擀面杖把面团擀成又薄又小的圆形面皮，这样好煮。皮擀好之后，就该准备馅了。通常我们用肉(比如牛肉和羊肉)还有蔬菜(比如白菜和胡萝卜)作馅。你也可以用你喜欢的东西做馅。我们必须把这些东西切碎，放上一些盐，油和其他调料，然后均匀搅拌。当所有这些都弄妥后，我们就可以包饺子了。首先放一勺馅在饺子皮的中央，把两边牢牢粘住，然后把剩余的包好。不能只用皮裹住馅。饺子最好的形状是船型的，因为当它们在锅里煮的时候，看起来就像是大海里的船只。它们的香味会让你口水直流的。

『叁』 如何将包饺子的过程用英语翻译出来

如何将包饺子的过程用英语翻译出来是How to make mplings

『肆』 谁能告诉我包饺子的步骤用英文怎么说

所需材料：Pork, flour, vegetables, salt, MSG, soy sauce, cooking wine, sesame oil, water

猪肉，面粉，蔬菜，盐，味精，酱油，料酒，香油，水

包饺子的步骤如下：

1、Cut the dough into long strips, roll them out into round strips, and then pick the ingredients.

将面团切成长条，擀成圆条，然后揪剂子。

『伍』 按步骤用英语写饺子的做法

1. Prepare cabbage and green pepper; wash cabbage thoroughly, control dry water and cut into small pieces, add a little salt to boil in water until slightly open, put cabbage slightly hot and soft; green pepper also cut into small pieces and scald.

2. Blanched cabbage and green pepper are separately cooled water to control dry water; chopped cabbage and green pepper into fillings; extruded excess water by hand to reserve.

3. Pork filling is first mixed with sesame oil and evenly stirred; then five spices, chicken essence, salt, and soy sauce are fully mixed; then a proper amount of salad oil is added to make the filling more moist.

4. Then mix onion and ginger powder; finally add cabbage and green pepper; thoroughly mix the vegetables and meat with your hands, and the mpling filling is ready.

5. Mix cold water with a spoonful of salt and a small amount of edible alkali to melt (salt: alkali = 2:1); slowly pour water into flour and gently stir with chopsticks; and mix flour into a snowflake shape.

6. To make smooth dough, put aside and wake up for 15 minutes; wake up noodles, twist the strips and cut them into medium-sized ingredients; roll small ingredients flat into mpling skins.

7. Take the mpling skin and put it in the hand, wrap it in the stuffing; squeeze it into Yuanbao mplings and put it on the curtain one by one; boil the water and put it into the mplings, cook them, observe the color of the floating mplings become transparent, press the mpling skin with your hands.

8. Quickly rebound, indicating that the mplings are ripe, we need to immediately pick up the water-control plate; garlic peeling and pounding into fine garlic puree; add soy sauce and sesame oil into dipping sauce.

译文：

1.准备好圆白菜和青椒；圆白菜洗干净控干水并切成小块，水中加少许盐烧到微微开，放入圆白菜略烫变软；青椒也切成小块烫一下。

2.烫过的圆白菜和青椒分别过凉水，控干水分；分别将圆白菜和青椒剁成馅儿；用手挤出多余的水分后备用。

3.猪肉馅儿首先倒入香油搅拌均匀；然后放五香粉，鸡精，盐，和酱油充分拌匀；之后再加适量色拉油使肉馅更滋润。

4.接着放入葱花和姜末拌匀；最后放入圆白菜和青椒；用手彻底充分将菜和肉搅拌均匀，饺子馅就做好了。

5.凉水加一小勺盐和少量食用碱搅拌到融化(盐：碱=2:1)；将水慢慢倒入面粉中并用筷子轻轻搅拌；面粉搅拌成雪花状。

6.和成光滑的面团，放一旁醒15分钟；醒好的面搓成长条并切成大小适中的剂子；把小剂子按扁擀成饺子皮。

7.取饺子皮放在手中，包入馅儿；挤成元宝饺子一一摆放在盖帘上；水烧开，放入包好的饺子煮熟，观察浮起的饺子颜色变得有些透明，用手按压饺子皮。

8.很快回弹，说明饺子已经熟了，要即刻捞起控水装盘；大蒜去皮捣成细细的蒜泥；加酱油和香油调成蘸料汁。

『陆』 简单包饺子的过程用英语怎么写

the
first
step
is
to
mix
the
flour
with
water.
when
the
dough
is
ready,
we
can
begin
to
make
mpling
wrappers.
we
use
a
rolling
pole
to
roll
the
dough
into
small,
thin
and
round
pieces
so
that
they
will
be
easy
to
cook.
usually,
we
use
meat
such
as
beef
or
mutton,
and
some
vegetables
such
as
cabbage
or
carrots
for
filling.
you
may
actually
choose
whatever
you
like
to
put
into
it.
we
must
chop
those
things
into
small
pieces.
then
put
some
salt,
oil
and
other
condiments
into
it
and
stir
it
evenly.
when
all
these
preparations
are
done,
we
can
start
making
mplings.
first
put
a
spoonful
of
filling
in
the
center
of
the
wrapper.
then
stick
the
two
opposite
sides
together
第一步是与水混合的面粉。当面团准备好了，我们可以开始做饺子皮。我们用一根擀面杖滚成小，薄，圆块，使他们很容易煮的面团。通常，我们用肉，如牛肉或羊肉，并填补一些比如白菜和胡萝卜蔬菜。你也可以用任何你想投入它。我们一定要切成小块的东西。然后放入一些盐，油和其他调料，搅拌均匀。当所有这些准备工作完成后，我们就可以开始包饺子。首先放一勺馅在包装中心。然后捏紧两边。

『柒』 如何将包饺子的过程用英语翻译出来

下面是中国饺子的制作工艺，楼主慢慢看，^_^ 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.

麻烦采纳，谢谢!

『捌』 用英语做饺子的一般步骤

First you start by mixing the flour with room temperature water. This is basically like making pasta.
Use your hands to knead the dough
Now, put the dough on the side covered (just like you were baking bread, it's important to let is rest for a while), while you prepare the stuffing (which Chinese call Xian).
You'll need chives, cut up in small pieces like above. You can also use yellow hotbed chives in addition to the green chives, or (like we did) mixed together.Then you need eggs, lots of them...
Mix the eggs, chopsticks are a good tool for that...
Add oil to the wok and heat it to a very hot degree before adding the eggs.The eggs will be done really quickly...
Chop up some scallion and mix it up with the chives and eggs.
Heat a generous portion of oil (again, make sure the oil is really hot), then add some anise... Let it boil until black to get the flavor out and then pour it over the veggies immediatelly while it's still really hot. Then add some salt and remove the pieces of anise.
Finally, add some soy sauce and mix it up...
Then the fun starts! Massage the boo... I mean, dough, for a little longer. It's ready when you can feel it's equally soft everywhere. Then make it to a roll and cut it in about 2 cm pieces
Make thin pancakes out of the small pieces of dough. These will be the "skins" of the mplings.
Fill the skins with stuffing and wrap them up... be sure to secure the edges as otherwise the mplings will open up when boiled.
Boil some water (quite much, similar to boiling pasta...) and add the mplings. The mplings will float to the surface when they're done, and the skin will also became a somewhat transparent.
To eat mplings properly you will also need a dipping sauce.
Chop up some garlic sprouts and ginger. Mix in a cup and add salt, soy sauce and of course - vinegar.
The mpling boiling water is a good drink so don't throw it away. Enjoy it with the meal!

『玖』 用英语翻译中文 (包饺子的方法)

下面是中国饺子的制作工艺，楼主慢慢看，^_^

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.

参考资料：http://chineseculture.about.com/gi/dynamic/offsite.htm?site=http://dinnercoop.cs.cmu.e/dinnercoop/Recipes/karen/JiaoZi%2Dplicate.html