Original recipe link (原版食譜): 萬能工具人阿偉 饺子馅不会调？一次性给你6种调饺子馅的方案
《English》
Ingredients
- Cabbage, chopped
- Ground Pork (30% Fat, 70% Lean; or 40% Fat, 60% Lean). The amount of pork should be slightly greater than that of the cabbage.
- Seasonings: Salt, Light Soy Sauce, Cooking Wine, Oyster Sauce, White Pepper Powder
- Egg
- Scallion, Ginger
- Dark soy sauce, cornstarch, sesame oil
Instructions
- Add some salt to the chopped cabbage (it is best to chop the cabbage by hand rather than using a food processor). Let it sit for two or three minutes to allow the cabbage to release its moisture. Then, squeeze it out thoroughly—use a strainer or cheesecloth to remove the liquid.
- Place a bruised scallion and a few slices of bruised ginger into a bowl, add some cold water, and let them steep for 15–20 minutes to create scallion-ginger water.
- Add some salt, light soy sauce, cooking wine, oyster sauce, and white pepper to the minced pork. Then, add an egg. Mix the seasonings, the egg, and the minced pork together until well combined.
- Add some sugar to the pork mixture. Stir and beat continuously in the same direction to develop the gelatinous binding—at this stage, the meat will become very sticky to the touch.
- Add some scallion-ginger water to the pork mixture and continue stirring continuously in the same direction. Then, add a little more scallion-ginger water and give it a stir, followed by the scallions and chopped cabbage. Add a small amount of dark soy sauce. Stir briefly, then add two spoonfuls of cornstarch. Mix thoroughly. Add the sesame oil. Mix until well combined.
- Once the dumpling filling is prepared, it should be assembled into dumplings as soon as possible; do not refrigerate or freeze the filling itself. It is preferable to first wrap the dumplings and then freeze the finished dumplings.
《中文》
食材
- 白菜,切碎
- 豬絞肉 (肥三瘦七或肥四瘦六)。豬肉份量要比白菜稍多些
- 調味料: 鹽、生抽、酒、蠔油、白胡椒粉
- 蛋
- 蔥，薑
- 老抽、生粉、香油
作法
- 加一些鹽在切碎的白菜中，(白菜最好用手切碎，而不是用食品加工機)。醃個兩、三分鐘，讓白菜出水。然後把水擠很乾。用濾網或紗布除去水。
- 在一個碗中放入一根拍打後的蔥及幾片拍打後的薑，加一些冷水，泡 15－20分鐘，做成蔥薑水。
- 加一些鹽、生抽、酒、蠔油、白胡椒粉在豬絞肉中。再加一顆蛋。將調味料、蛋與豬絞肉一起拌勻。
- 加一些糖在豬肉混合物中。朝同一個方向不斷攪拌並摔打，將膠質攪拌出來，此時肉會很黏手。
- 加一些蔥薑水到豬肉混合物中，繼續順同一個方向不斷攪拌。之後再加一些蔥薑水，攪拌一下，然後加入蔥及切碎的白菜。加入少許老抽。攪拌一下，再加入兩匙生粉。攪拌均勻。加入香油。攪拌均勻。
- 餃子餡做好後，應該盡快做成水餃，不要冷藏或冷凍。寧可包好水餃後，再將水餃冷凍起來。
Notes/Tips 小撇步
- Depending on your preference, the pork can be replaced with beef, chicken, shrimp, or other ingredients. Similarly, the cabbage can be substituted with Chinese chives—either alone or mixed with other ingredients—or with other vegetables.
- 根據自己的喜好，豬肉可換成牛肉、雞肉、蝦或其他食物。而白菜可換成韭菜或混合韭菜，或換成其他蔬菜。
Recipe 食譜
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