Posted by: Jonjon | July 20, 2009

Asian – Dumplings – Steamed Dumplings花素蒸餃 9/10 March 6 2009



SNC00033

http://blog.yam.com/homeeconomics/article/9941062

Dough = 78% boiling water to all purpose flour

材料:

中筋麵粉……………300克—maybe can make 80-100

燙水(90℃以上)…235克

香菇……………………5朵

冬粉……………………1把

蛋………………………4個

鹽…………………1/4小匙

沙拉油………………2大匙

各種蔬菜…………共500克

香油…………………3大匙

蝦皮…………………30克

鹽、味精…各1又1/4小匙

手粉……………………適量

沙拉油…………………適量

Conclusion

I invented my own mix. 1 carrot, 1 zuchhini (next time make it two) 1 red onion, two stalks chilves, one clove garlic. Fry them, then add soy sauce white pepper + salt and some sesame oil and it was fantastic.

I made the ….skin a bit too thin. You couldn’t see through, but after steaming it you could see through and as a result it was hard to pick them up. The real problem really was that I made my dumplings a bit too big. It was strange, because I picked a very small one, and yeah….it turns out to a big one after rolling.

By the way, …you can actually make it a bit smooth when you pour the boiling water into the flour..I did it by chopsticks and spoon. And later when it cooled down somewhat I used my fingers. The proportions were accurate, so I didn’t get much sticky fingers.

做法:

1) 先做餡:香菇泡軟,切碎。冬粉放滾水中一燙,撈起瀝乾,切碎。

2) 蛋加1/4小匙鹽打散,用2大匙油炒成嫩嫩的碎蛋花。各種蔬菜洗淨,徹底瀝乾,切碎。

3) 所有碎料加香油拌勻,再加蝦皮和鹽、味精拌勻,即是餡。

4) 再做麵皮:把燙水沖進麵粉中,攪打成光滑柔軟的麵糰,放涼備用。

5) 沾些手粉,搓揉成長條,約像姆指般粗細,再切成小段。每切一刀就把麵糰換個方向,切好的麵段才容易擀得圓(如下圖)。

把小麵段切口朝上壓扁,上下都沾點手粉,擀到比餃子皮還要薄,再把外緣擀得更薄。包餡,邊緣要捏褶子,形狀才會立體。

7) 準備幾個可以放進蒸籠裡的瓷盤,盤面抹一點沙拉油。把包好餡的蒸餃排上去,每個之間要有一點距離,以免蒸熟後黏在一起。

8) 蒸籠水煮沸,把蒸餃上籠以大火蒸約10分鐘即可。趁熱食用。

註:包到最後,如果餡還是開始出水,就把餡放在漏網上,再架在大碗上,一邊讓它滴水一邊包

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