More lean with the steamed

always steamed, also called Jiaozi in the original language is one of the recipes più classic chinese cuisine. It is simply a case of pork meat or fish and vegetables that is wrapped in a light dough and baked in a delicate way on the steam bath to give this dish a light consistency and a unique flavor. This is an appetizer or a first dish to be tasty, very quick to prepare and, above all, healthy and dietetic.

The traditional chinese is very old so much so, that scholars believe dates back even to’età of the stone, testament to this are the archaeological finds relating to the cultivation of rice. Unlike what is believed, moreover, l’art of cooking chinese is very complicated, on the contrary, the steam cooking is a simple, fast and suitable for everyone. Almost all the methods of chinese cooking are also essential and does not require special equipment.

One of the ingredients of più popular in traditional chinese cooking is the pig, which is cooked in various ways. This is a very simple and healthy with cooking easy and genuine. One of the traditional methods più used è steam cooking: healthy, simple and natural. This cooking doesn’t need oil or fat and when you use all of the propertyà dell’s food, such as minerals and vitamins remain intact.

Recipe of the steamed

Ingredienti: per preparare 20 ravioli

For the dough:

  • 200 grams of flour
  • 50 grams of rice flour
  • 150ml water
  • 1 pinch salt

For the filling:

  • 50 grams of shrimp
  • 100 grams of pork
  • 2 medium carrots
  • 1 zucchini, coarse
  • 1 onion
  • olive oil’olive oil
  • salt


Mix together the two flours, adding l’water and salt. Form a nice soft ball uniform and put then to rest in the refrigerator for about 30 minutes. In the meantime prepare the fillings by passing the meat, the vegetables and the shrimp in the food processor and then cook them in a pan with a little d’olive oil for about 10 minutes seasoning with salt and pepper to taste.

At this point, pull out the dough from the refrigerator, lay it out with a rolling pin, making it very thin and with a glass cut out circles of about 8 cm. Then, fill the center of the circle with a nice tablespoon of the filling mixture of meat or shrimp.

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