饺子多以冷水和面粉为剂

　　饺子多以冷水和面粉为剂，将面和水和在一起，擀成一个个的粗面团，之后再用刀将一个个面团切成一块块圆的小面团，最后将这些小面团擀成中间略厚周边较薄的圆皮，包裹馅心，捏成月牙形或角形，包成后下锅煮至饺子浮上水面即可。 　　Dumplings with cold water and flour as agent, will face with water and roll into thick dough, then use a knife to cut the dough into individual round small dough, finally to these little dough rolling into middle slightly thinner circle surrounding the thick skin, filling, knead a crescent or Angle, after the package into the pot boiled dumplings float on the surface brown. 　　饺皮也可用烫面、油酥面或米粉制作；饺子加盟馅心可荤可素、可甜可咸；成熟方法也可用蒸、烙、煎、炸等、荤馅有三鲜、虾仁、蟹黄、海参、鱼肉、鸡肉、猪肉、牛肉、羊肉、鸡肉等，素馅双分为什锦素馅、普通素馅之类。 　　Dumpling skin can also be steamed, door-knobs or rice production; Filling can be meat element, can be sweet salty; Mature method can also be steamed, flipping, decoct, fry, etc, there are three fresh meat stuffing, shrimp, crab, sea cucumber, fish, chicken, pork, beef, lamb, chicken, etc., latter, double mixed latter, ordinary latter, and so on. 　　饺子的特点是皮薄馅嫩，味道鲜美，形状独特，百食不厌。饺子的制作原料营养素种类齐全，蒸煮法保证营养较少流失，并且符合中国色香味饮食文化的内涵。 　　Dumpling is characterized by thin skin filling tender, delicious, unique shape, can eat. Dumpling making raw material all kinds nutrients, cooking process ensure less nutrient loss, and accord with Chinese flavor food culture connotation.
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