包饺子用英语怎么翻译

① 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!

② 怎么包饺子英文翻译是什么

做法一：

1、饺子皮摊平放在桌上。

Put the mpling skin on the table.

2、将馅料放入。

Put the stuffing in.

3、将两边的饺子皮从中间捏紧。

Squeeze the mpling skins on both sides from the middle.

4、两边再捏好即可。

Knead the two sides again.

做法二：左手握拳，大拇指和食指自然伸出，取饺子皮一张放上并放入馅料，把饺子皮对折，把其中一边向里折起约1-2CM，捏紧再向里折1-2CM，再捏紧如此重复直至另一边，最后收口时把尾巴稍微向上翘捏牢既可。

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 包饺子的英文怎么说

make mplings 包饺子

Today my mother and I made mplings for dinner.今天我和妈妈包饺子当晚饭

④ 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。

⑤ 你怎么包饺子翻译成英语

How do you make mplings？饺子，是中国传统食物。饺子源于古代的角子。饺子原名“娇耳”，是我国邓州人医圣张仲景首先发明的，距今已有一千八百多年的历史了。

是深受中国人民喜爱的传统特色食品，又称水饺，是中国民间的主食和地方小吃，也是年节食品。

中国各地饺子的名品甚多，如广东用澄粉做的虾饺、上海的锅贴饺、扬州的蟹黄蒸饺、山东的高汤小饺、沈阳的老边饺子、四川的钟水饺等，都是受人欢迎的品种。

在包饺子时，人们常常将金如意、红糖、花生、枣和栗子等包进馅里。吃到如意、吃到红糖的人，来年的日子更甜美，吃到花生的人将健康长寿，吃到枣和栗子的人将早生贵子，吃到钱币则是财源不断。

⑥ 翻译成英语 如何包饺子

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

⑧ .,包饺子用英文怎么表示

Make mpings

⑨ 包饺子用英语怎么说

要3个单抄词的,恐怕只袭有这几种了
make(wrap)
Chinese
mplines
包饺子
make(wrap)
boiling
mplines
包水饺
make(wrap)
streaming
mplines
包蒸饺

⑩ 包饺子英文翻译

包饺子英文翻译为：make mplings['meɪk 'dʌmplɪŋz ]。

1、短语：

我包的饺子My mplings ; I package mplings ; I packages of mplings

我会包饺子I will mplings ; I will make mplings

怎样包饺子How to Make Jiaozi ; How to Make Dumplings

今天一起包饺子Dumplings and eating mplings ; With mplings mplings

第一次包饺子The First Time to Make Dumplings

帮妈妈包饺子Help Mom Make Dumplings

包饺子机mpling maker ; mpling machine ; making mpling machine ; automatic mpling-maker

老奶奶包饺子小游戏Bao jiaozi

我妈妈正在包饺子My mother is mplings ; My mom is making mplings

2、例句

人们经常在家包饺子。

Usuallypeoplemake mplingsat home.

你能告诉我怎样包饺子吗？

Canyoutellmehow tomake mplings?

当晚家人一起包饺子，使用了一部分猪肉。

That nighther familyusedaportion ofthatporktomake mplingstogether.

然而，一些女孩在我的类可以包饺子看起来很精致，有吸引力。

However,somegirlsinmyclasscanmake .