According to an ancient Chinese legend, dumplings were first made by the medical saint---Zhang Zhongjing. There are three steps involved in making dumplings: 1) make dumpling wrappers out of dumpling flour（擀皮ɡǎnpí）; 2) prepare the dumpling stuffing; 3) make dumplings and boil them. With thin and elastic dough skin, fresh and tender stuffing, delicious taste, and unique shapes, dumplings are worth eating hundreds of times. There’s an old saying that claims(俗语súyǔ), “Nothing could be more delicious than dumplings”. During the Spring Festival and other holidays, or when treating relatives and friends, Chinese people like to follow the auspicious custom of eating dumplings.
相传为古代医圣张仲景发明。饺子的制作是包括：1）擀皮、2）备馅、3）包馅水煮三个步骤。其特点是皮薄馅嫩，味道鲜美，形状独特，百食不厌。民间有“好吃不过饺子”的俗语。中国人接亲待客、逢年过节都有包饺子吃的习俗，寓意吉利。
First of all,pour some water into the wheat flour,and stir it until it becomes a piece of dough,you can put three egg whites in the 250g flour, it may cause the stuffed dumpling skin nicely chewy skidding. after that then put them for 20 minutes to "awake the dough".also get some filling ready.it can be vegetables or meat.Certainly remember must put the oil before put the salt, in such vegetable moisture not easily is killed by the salt…After,put the ingredient such as spice,onion and ginger to stir evenly on is OK.
首先，倒一些水到面粉中，搅拌并把它揉成面团。你也可以在250g面粉中放三个蛋清，这样可使饺子皮筋道滑溜, 和好后放一旁“醒面”20分钟。这时候可以准备饺子馅，肉馅或菜馅都行。一定记得要先放油拌匀，再放食盐，这样菜中的水份就不易被食盐杀出，放好各种调料后搅拌均匀就OK.
Then cut the large ipece of dough into many small pieces,roll the dough with a rolling pin into round,thin wrappers.Put the filling in the center of a wrappper,and fold it up.
然后把醒好的面切成一个个小面团，用擀面仗把它擀成圆而薄的饺子皮，把饺子馅放到皮中心包起来捏紧即可。
The last thing to do is to boil them, When the water is boiling, put the dumplings one by one into the water and cover the pot. When steam comes out, add more cold water and when it boils again add cold water a second time. When you see the dumplings floating in boiling water, you can put them in bowls or plates, get the chopsticks and be ready to eat.
最后就是煮饺子，水开时，一个一个地把饺子放入开水中，盖上锅盖。水蒸气冒出时，要加些冷水;水开时，再加第2次冷水。当饺子漂浮上来时，盛入碗或盘中，准备好碗筷，开吃吧。
In northern China,dumplings are dipped（蘸zhàn） in vinegar and soy sauce and often eaten with a piece of raw garlic.
在中国北方，人们喜欢把饺子蘸醋和酱油来吃，通常还会配上几片大蒜.
相传为古代医圣张仲景发明。饺子的制作是包括：1）擀皮、2）备馅、3）包馅水煮三个步骤。其特点是皮薄馅嫩，味道鲜美，形状独特，百食不厌。民间有“好吃不过饺子”的俗语。中国人接亲待客、逢年过节都有包饺子吃的习俗，寓意吉利。
First of all,pour some water into the wheat flour,and stir it until it becomes a piece of dough,you can put three egg whites in the 250g flour, it may cause the stuffed dumpling skin nicely chewy skidding. after that then put them for 20 minutes to "awake the dough".also get some filling ready.it can be vegetables or meat.Certainly remember must put the oil before put the salt, in such vegetable moisture not easily is killed by the salt…After,put the ingredient such as spice,onion and ginger to stir evenly on is OK.
首先，倒一些水到面粉中，搅拌并把它揉成面团。你也可以在250g面粉中放三个蛋清，这样可使饺子皮筋道滑溜, 和好后放一旁“醒面”20分钟。这时候可以准备饺子馅，肉馅或菜馅都行。一定记得要先放油拌匀，再放食盐，这样菜中的水份就不易被食盐杀出，放好各种调料后搅拌均匀就OK.
Then cut the large ipece of dough into many small pieces,roll the dough with a rolling pin into round,thin wrappers.Put the filling in the center of a wrappper,and fold it up.
然后把醒好的面切成一个个小面团，用擀面仗把它擀成圆而薄的饺子皮，把饺子馅放到皮中心包起来捏紧即可。
The last thing to do is to boil them, When the water is boiling, put the dumplings one by one into the water and cover the pot. When steam comes out, add more cold water and when it boils again add cold water a second time. When you see the dumplings floating in boiling water, you can put them in bowls or plates, get the chopsticks and be ready to eat.
最后就是煮饺子，水开时，一个一个地把饺子放入开水中，盖上锅盖。水蒸气冒出时，要加些冷水;水开时，再加第2次冷水。当饺子漂浮上来时，盛入碗或盘中，准备好碗筷，开吃吧。
In northern China,dumplings are dipped（蘸zhàn） in vinegar and soy sauce and often eaten with a piece of raw garlic.
在中国北方，人们喜欢把饺子蘸醋和酱油来吃，通常还会配上几片大蒜.
