包餃子用英語怎麼翻譯

① 如何將包餃子的過程用英語翻譯出來

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.

麻煩採納，謝謝!

② 怎麼包餃子英文翻譯是什麼

做法一：

1、餃子皮攤平放在桌上。

Put the mpling skin on the table.

2、將餡料放入。

Put the stuffing in.

3、將兩邊的餃子皮從中間捏緊。

Squeeze the mpling skins on both sides from the middle.

4、兩邊再捏好即可。

Knead the two sides again.

做法二：左手握拳，大拇指和食指自然伸出，取餃子皮一張放上並放入餡料，把餃子皮對折，把其中一邊向里折起約1-2CM，捏緊再向里折1-2CM，再捏緊如此重復直至另一邊，最後收口時把尾巴稍微向上翹捏牢既可。

Clench your left hand and stretch out your thumb and index finger naturally. Take a piece of mpling skin and put it into the filling. Fold the mpling skin in half. Fold one side inwards for about 1-2cm. Pinch it tightly and then fold it inwards for 1-2cm. Then pinch it tightly and repeat until the other side is reached. Finally, when you close your mouth, hold your tail slightly upward.

③ 包餃子的英文怎麼說

make mplings 包餃子

Today my mother and I made mplings for dinner.今天我和媽媽包餃子當晚飯

④ 誰能告訴我包餃子的步驟用英文怎麼說

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

豬肉，麵粉，蔬菜，鹽，味精，醬油，料酒，香油，水

包餃子的步驟如下：

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

將面團切成長條，擀成圓條，然後揪劑子。

⑤ 你怎麼包餃子翻譯成英語

How do you make mplings？餃子，是中國傳統食物。餃子源於古代的角子。餃子原名「嬌耳」，是我國鄧州人醫聖張仲景首先發明的，距今已有一千八百多年的歷史了。

是深受中國人民喜愛的傳統特色食品，又稱水餃，是中國民間的主食和地方小吃，也是年節食品。

中國各地餃子的名品甚多，如廣東用澄粉做的蝦餃、上海的鍋貼餃、揚州的蟹黃蒸餃、山東的高湯小餃、沈陽的老邊餃子、四川的鍾水餃等，都是受人歡迎的品種。

在包餃子時，人們常常將金如意、紅糖、花生、棗和栗子等包進餡里。吃到如意、吃到紅糖的人，來年的日子更甜美，吃到花生的人將健康長壽，吃到棗和栗子的人將早生貴子，吃到錢幣則是財源不斷。

⑥ 翻譯成英語 如何包餃子

The meat, onions, chopped and mixed vegetables in one really again and put some seasoning
Surface water mixed together and put into mplings Paper
Put stuffing packets into mplings
Boil water
Put mplings into the boil water

⑦ 用英語翻譯中文 (包餃子的方法)

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.

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

⑧ .,包餃子用英文怎麼表示

Make mpings

⑨ 包餃子用英語怎麼說

要3個單抄詞的,恐怕只襲有這幾種了
make(wrap)
Chinese
mplines
包餃子
make(wrap)
boiling
mplines
包水餃
make(wrap)
streaming
mplines
包蒸餃

⑩ 包餃子英文翻譯

包餃子英文翻譯為：make mplings['meɪk 'dʌmplɪŋz ]。

1、短語：

我包的餃子My mplings ; I package mplings ; I packages of mplings

我會包餃子I will mplings ; I will make mplings

怎樣包餃子How to Make Jiaozi ; How to Make Dumplings

今天一起包餃子Dumplings and eating mplings ; With mplings mplings

第一次包餃子The First Time to Make Dumplings

幫媽媽包餃子Help Mom Make Dumplings

包餃子機mpling maker ; mpling machine ; making mpling machine ; automatic mpling-maker

老奶奶包餃子小游戲Bao jiaozi

我媽媽正在包餃子My mother is mplings ; My mom is making mplings

2、例句

人們經常在家包餃子。

Usuallypeoplemake mplingsat home.

你能告訴我怎樣包餃子嗎？

Canyoutellmehow tomake mplings?

當晚家人一起包餃子，使用了一部分豬肉。

That nighther familyusedaportion ofthatporktomake mplingstogether.

然而，一些女孩在我的類可以包餃子看起來很精緻，有吸引力。

However,somegirlsinmyclasscanmake .