茴香猪肉饺子 Fennel & Pork Dumplings/《去有风的地方》Meet Yourself
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- Опубликовано: 5 сен 2024
- 茴香猪肉饺
食材:
面粉:490克
水:245克
猪肉馅:500克
茴香:500克
青葱:3根
花椒水:
花椒:1汤匙
开水:3汤匙
姜粉: ½ 汤匙
五香粉:1茶匙
生抽: 1汤匙
盐:1茶匙
黑胡椒粉: ¼ 茶匙
香油:1汤匙
茴香可以当蔬菜食用或调料,也是中药材,茴香籽可以冲泡当茶。茴香有益心脏健康,富含纤维,可以降低胆固醇。含有胡萝卜素b,维生素c,可以维持皮肤健康。研究表明,茴香中多种强大植化素,可以有助于预防慢性病,茴香脑已被发现具有抗癌特性。同时也是叶酸的来源,而叶酸是健康红血球形成的必需品,增加茴香摄入量,可以改善贫血。
做法:
1. 拿一个大盆中放入490克面粉,将245克的水分几次加入面粉中,一边用小铲子搅拌, 一边加水。当水跟面都混合在一起时就开始用手和面,大概5分钟左右面就和好了。盖一块毛巾醒1小时。
2. 案板上撒一些面粉,把面团取出。将面团顺着长的那一边挨个切成8个长条的面团。每一块用手揉成直径2.5厘米的圆柱形。然后用刀切成1.5厘米宽的小块。撒一些面粉在小块上,用手压扁。接下来开始擀饺子皮。用一只手抓住面团的边缘,另一只手擀面,每擀一次,抓面团的那只手逆时针旋转大约60度,这样一边擀一遍转,直到饺子皮擀成2毫米的厚度,饺子皮就擀好了。
3. 一汤匙花椒,泡在三汤匙的开水中,放在一旁泡20分钟。同时准备馅料,茴香500克,茴香所有的部分都可以食用,叶子和白色的部分都切成2-3毫米小块就好了。青葱三根,切成葱花,猪肉馅500克,加入姜粉 ½ 汤匙,五香粉1茶匙,生抽 1汤匙,盐1茶匙,黑胡椒粉 ¼ 茶匙,然后倒入刚才泡好的花椒水,加入葱花,把所有食材搅拌2、3分钟,混合均匀,直到肉馅像这样发黏就好了。
4. 切好的茴香馅里边放1汤匙香油,搅拌均匀,这样可以帮助茴香锁住水分,一会儿和菜混合的时候不会特别失水。然后把茴香放在肉馅里边,搅拌均匀。下一步包饺子。
5. 拿一个饺子皮,把饺子馅放在皮的中央。确保留出边缘大概一厘米,这样更好包。先从中间折叠,然后两边向内再对折,最后放在手掌中一捏就好了。
6. 下一步煮饺子,热一锅水,水开后一个一个放入饺子,然后用小铲子轻轻搅和一下,防止饺子沾锅。水开后加入一杯凉水点一下,一会儿水开后再点一下,这样确保饺子能煮熟。最后一次水开后就可以把饺子捞出来了。倒上之前腌好的蒜醋蘸着,这样薄皮大馅的茴香猪肉饺子就做好了。
Fennel Pork dumplings
Ingredients:
Water: 245g
Flour: 490g
Fennel: 500g, finely chopped
Ground pork: 500g
Green onion: 3, finely chopped
Sichuan peppercorn: 1Tbsp
Hot water: 3 Tbsp
Ginger powder: ½ Tbsp
Five spice powder: 1tsp
Salt: 1tsp
Light soy sauce: 1 Tbsp
Ground black pepper: ¼ Tsp
Sesame oil: 1 tbsp
Instruction:
1. Mix flour and water in a big bowl. Roll into a dough, cover with a towel and let it rest for an hour.
2. Sprinkle some flour on a working surface. Bring the dough out, and cut the dough into 8 pieces from the elongated side. Roll each piece into 1-inch wide cylinder with hand. Cut into ½-inch wide small dough. Pat down and small dough with palm and ready to roll.
3. One hand takes the edge and roll with the other. Turn the wrapper counter-clock wise after every roll, keep doing the rolling and turning until the wrapper is 1/10- inch thick.
4. Soak Sichuan peppercorn in hot water for 20 minutes.
5. Mix well ginger powder, green onion, five spice powder, salt, light soy sauce, ground black pepper, with ground pork until the filling is sticky.
6. Pour sesame oil in chopped fennel and coat evenly, then add to meat mixture and mix well.
7. Sprinkle some flour on a working surface. Take a dumpling wrap, place a small portion of filling in the center, fold and seal in the middle. Fold the bottom of the two corners inward, and press and seal the sides together with thumb and index finger.
8. Medium heat a pot of water, put the dumplings in the water once the water is boiling. Stir immediately with a spatula to prevent the stickiness. Add a small cup of cold water when the water is boiling. Ready to serve when the water is boiling second time.
9. Serve with black vinegar.