Dinner: Fried dumplings, pot stickers, yaki gyoza , 教做三鮮鍋貼

Please add me as your friend on facebook: www.facebook.com/wantanmien 請加我成為您的朋友在 facebook 上: www.facebook.com/wantanmien You can find more recipes and information on my website: www.wantanmien.com 請去我綱頁: www.wantanmien.com 你會找到很多不同的食譜和大家分享 Chinese and english recipe/ instructions below 皮材料: 50 -55 個鍋貼 1. 300 克= 10.58 oz 先濾普通麵粉 2. 200 ml= 6.76 fl oz 暖水 大盆放300 克麵粉, 先倒大半杯水拌勻, 隨少再加入餘下暖水拌勻, 如還乾再加多些水,用手楺 麵糰不黏手, 槎成麵糰, 用碟蓋面, 休息10 分 餡 A: 400 克= 14.11 oz 豬肉碎 調味: 1. 2 1/2 tsp 雞粉 2. 3 tsp 醬油 3. 1/3 tsp 糖 4. 11/2 tsp.鹽 5. 1/3 tsp 胡椒粉 6. 2 tsp rum 酒 7. 4 tsp 水 8. 2 tsp 薑蓉 以上拌勻, 再加入 9. 1 tsp 豆粉 10. 3 tsp 麻油 餡: 可用牛肉,羊肉或什菜素餃 餡 B: 160 克= 5.64 oz 蝦,洗淨, 去水切一開三 調味: 1. 1/3 tsp 糖 2. 1 tsp 鹽 3. 1 tsp rum 酒 4. 2/3 tsp 豆粉 以上拌勻 餡 C: 60 克= 2.12 oz 韭黃, 洗淨, 切細粒 加入 1/4 tsp 糖拌勻後, 加入豬肉碎拌槎 包餃子: 1.桌上放粉麵糰取出槎光滑,楺成長條狀,用手指拆分開,放些麵粉,將洗麻雀一樣轉圓形,手壓麵糰用桿成薄片 2.薄麵塊放手,用茶匙取餡放中間,另外只手兩指合 Pan 暖, 放1 湯匙油, 放餃子排行, 教細火煎5 分, 輕力移勳pan 令油周圍有, 5 分後倒入100 ml= 3.4 fl oz 水, 教大些火, 煮6至7 分見水已少, 拿起蓋, 教細火煎多1 至 2 分. 完成. 旁踉調味: 1 tsp 蒜蓉, 少許糖, 2 tsp 醬油, 1 tsp 麻油 Ingredients: wrapping: 50 - 55 pot stickers 300 gram= 10.58 oz sieved all purpose flour 200 ml= 6.76 fl oz warm water put flour into bowl add 150 ml = 5 fl oz warm water, stir it and add the rest of warm water, if it is still dry add some more water. cover up with plate and let it rest for 10 minutes. filling A : Minced pork 1. 400 gram = 14.11 oz minced pork 2. 2 1/2 tsp chicken essence 3. 2 tsp soy sauce 4. 1/3 tsp sugar 5.1 tsp salt 6.1/3 tsp pepper 7. 2 tsp rum 8. 4 tsp water 9. 2 tsp chopped ginger 10. 1 tsp corn flour 11. 3 tsp sesame oil my suggestion : you can combine with beef, lamb or mix vegetable filling B 160 gram = 5.64 oz shrimps, washed and drained, cut into 3 pieces 1. 1/3 sugar 2. 1 tsp salt 3. 1 tsp rum 4. 2/3 tsp cor flour filling C 60 gram= 2.12 oz yellow garlic chives,washed, add 1/4 tsp sugar sauce/ dip: 1 tsp chopped garlic, pinch of sugar, 2 tsp soy sauce, 1 tsp sesame oil

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