餃子的餡料很隋意的, 只要把餡料乾度適宜, 要做漂漂亮亮的餃子並不難.

今次我的選料比較闊氣, 有海參, 冬菇, 木耳 和 日本白舞菇.

日本白舞菇於 銅鑼灣SOGO 有售, 味道濃厚, 炒煮後香氣更盛

做法

Method：

準備餡料

Preparation

將餡料醃好, 炒至乾身熟透。

Season and stir fry the ingredients for the filling in order to cook and remove excessive moisture.

包餃子 Wrap

(狗狗表情: 無奈)

還是傳統的造型好看~

一打十二隻 . . . 完成!

小筆記:

看見破口怎麼辦?

不必破口大罵, 也不用拋棄它

只要為它補補水, 按摩一下, 再補粉

瑕疵? 疤痕? Bye bye!

煎餃子

Fry

平底易潔鑊落油。
Heat up a non-stick skillet over medium-high heat and add 1 tablespoons oil.

油滾後落餃子，煎至底部微黃。
Add the dumpling one at a time, fry until they are golden or light brown at the bottom.

底部微黃後加一勺水 / 上湯，中火煎至水收乾。
Add 1/4 inch depth of water into the skillet and cover it immediately with its lid and lower the heat to medium. Let the water bubble away until it’s dry.

水收乾後，再煎 1-2 mins，熄火即成。
After the water is gone, remove the lid and fry for another 1-2 minutes until the bottoms are brown and crisp.

喜歡脆口的可再煎背面~

(很無儀態地用手吃 . . . 嘻嘻)

感謝 李尤 提供以上資料
個人日誌: www.liyoublog.blogspot.hk