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dumpling    音标拼音: [d'ʌmplɪŋ]
n. 面团布丁,团

面团布丁,团

dumpling
n 1: small balls or strips of boiled or steamed dough [synonym:
{dumpling}, {dumplings}]
2: dessert made by baking fruit wrapped in pastry

Crust \Crust\ (kr?st), n. [L. crusta: cf. OF. crouste, F.
cro[^u]te; prob. akin to Gr. ????? ice, E. crystal, from the
same root as E. crude, raw. See {Raw}, and cf. {Custard}.]
1. The hard external coat or covering of anything; the hard
exterior surface or outer shell; an incrustation; as, a
crust of snow.
[1913 Webster]

I have known the statute of an emperor quite hid
under a crust of dross. --Addison.
[1913 Webster]

Below this icy crust of conformity, the waters of
infidelity lay dark and deep as ever. --Prescott.
[1913 Webster]

2. (Cookery)
(a) The hard exterior or surface of bread, in distinction
from the soft part or crumb; or a piece of bread grown
dry or hard.
(b) The cover or case of a pie, in distinction from the
soft contents.
(c) The dough, or mass of doughy paste, cooked with a
potpie; -- also called {dumpling}.
[1913 Webster]

Th' impenetrable crust thy teeth defies.
--Dryden.
[1913 Webster]

He that keeps nor crust nor crumb. --Shak.
[1913 Webster]

They . . . made the crust for the venison pasty.
--Macaulay.
[1913 Webster]

3. (Geol.) The exterior portion of the earth, formerly
universally supposed to inclose a molten interior.
[1913 Webster]

4. (Zool.) The shell of crabs, lobsters, etc.
[1913 Webster]

5. (Med.) A hard mass, made up of dried secretions blood, or
pus, occurring upon the surface of the body.
[1913 Webster]

6. An incrustation on the interior of wine bottles, the
result of the ripening of the wine; a deposit of tartar,
etc. See {Beeswing}.
[1913 Webster]


Dumpling \Dump"ling\, n. [Dimin. of dump an illshapen piece; cf.
D. dompelen to plunge, dip, duck, Scot. to dump in to plunge
into, and E. dump, v. t.]
A roundish mass of dough boiled in soup, or as a sort of
pudding; often, a cover of paste inclosing an apple or other
fruit, and boiled or baked; as, an apple dumpling.
[1913 Webster]


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  • Dumpling - Wikipedia
    A dumpling is called Kloß in northern Germany, Knödel, Nockerl or Knöpfle in southern Germany and Austria, and pieróg in Poland These are flour dumplings, the most common dumplings, thin or thick, made with eggs and semolina flour, boiled in water
  • dumpling_百度百科
    dumpling是英语名词,读音为英 [ˈdʌmplɪŋ]、美 [ˈdʌmplɪŋ],复数形式为dumplings。 该词主要指向以面团包裹馅料制成的食品,涵盖汤团、饺子等主食及水果布丁类甜点,也可指代体型矮胖的人。
  • dumplings - 搜索 词典
    Later, it had scheduled for this day for the Dragon Boat Festival, to take the form of dumplings to commemorate Qu Yuan
  • 50 Kinds Of Dumplings Around The World - Tasting Table
    A dumpling usually entails a pocket of dough stuffed with a filling — but then, how do you explain such wonderful dumplings as dango or matzo balls? To fully answer this question, we created
  • Homemade Dumplings Recipe (with Video)
    A dumpling is a small mass of dough that can be boiled, fried, baked, or steamed There are a ton of dumpling varieties out there, from pork- and cabbage-filled Chinese dumplings to cheesy Polish dumplings
  • Traditional Chinese Dumplings Recipe - a Step-by-Step Guide
    Honestly, this is the best Chinese dumpling recipe and I cannot thank the moms from HKIS enough for sharing this with me I hope you love these pork and cabbage dumplings as much as I do
  • Dumplings 25 Ways: Our Best-Ever Dumpling Recipes
    From the Recipe Creator: Chicken and mushrooms make up the filling in these pot stickers, a traditional Chinese dumpling Greasing the steamer rack makes it easier to remove them once they’re steamed
  • 50+ Easy Dumpling Recipes From Around the World
    Over 50 easy dumpling recipes spanning 30+ countries From crispy gyoza to Polish pierogi Tested recipes from dumpling cookbook author Emily Roz
  • Homemade Dumplings Recipe - Tasty
    To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper With your finger, lightly coat half of the outside of the wrapper with water
  • 17 Types Of Dumplings, Explained
    Crispy bottoms, fluffy tops, and juicy middles—the holy trinity of dumpling perfection! These Shanghai favorites feature thick, yeasted dough that puffs dramatically during cooking, creating a light, bread-like texture around a savory pork filling





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