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Monday, September 3, 2012

台式蒸饺子 Taiwanese Jiao Zi



其实我只有在周末才会下厨, 所以一个星期也只有一两次的机会, 但是我还是需要绞尽脑汁的想, 到底要吃什么好。 最简单直接的就是我常做的烤鸡, 但是久了也会有点厌倦, 所以这次我要来个新的菜式, 学新的东西。 

之前完全没有做饺子的经验, 所以这个是我爸教我的, 这次终于可以做些与众不同的菜肴, 很有新鲜感。 而且发觉包饺子真的需要技巧和耐心, 我的饺子包得有点随便, 只要不要破开来, 我都觉得满意了, 毕竟是第一次的尝试。 


台式蒸饺子
  • 香菇 (蒸软, 切碎)3个
  • 鸡胸肉 (放入食物搅拌器搅)300g
  • 包菜 (切碎) 1/2杯
  • 萝卜 (切碎) 1个
  • 糖 1tsp
  • 酱油 2Tbsp
  • 麻油 2Tbsp
  • 姜 (磨碎)2tsp
  • 粟粉  1Tbsp
  • 饺子皮 (我用的是四方形的云吞皮, 然后再剪成圆形)
  1. 鸡肉用食物搅拌器处理好后, 和香菇碎, 包菜碎, 萝卜碎混合一起。
  2. 加入以上的调味料拌匀。 
  3. 把1/2Tbsp的馅料放入饺子皮上, 周围沾些水份, 再把它折成月半月亮型,  然后可以把它重叠向左或向右折, 再压好。 
  4. 放入水已滚的锅内, 用大火蒸大概6-9分钟。
Taiwanese Jiao Zi (adapted from Food & Travel July 2012)
  • Chinese mushrooms, soaked in water 3 pieces
  • Minced chicken 300g
  • Chinese cabbage, finely chopped 1/2cup
  • Carrot, finely chopped 1
  • Sugar 1tsp
  • Light soy sauce 2Tbsp
  • Sesame oil 2Tbsp
  • Ginger, minced  2tsp
  • Cornstarch 1Tbsp
  • JiaoZi skin 
  1. Drain the mushrooms, squeeze them dry and dice.
  2. In a large bowl, mix all the ingredients for filling together.
  3. To wrap, spoon 1/2Tbsp of fillings on each piece of jiao zi skin, moisture the rim of the dumpling skin, press together to form a half moon. Start pleating the upper skin to the right or left of dumpling center. Press each pleat down onto lower skin. Seal each jiao zi by pressing both ends of the dumpling together. 
  4. Steam the jiao zi over boiling water for 6-9 minutes. 
 
原本的食谱是放猪肉的, 但是我把它改成鸡胸肉, 而且我也省略了虾的部份, 调味料方面也有更改少许。 第一次的尝试算不错, 单吃或者沾点姜丝酱油也可以。 我觉得原食谱用猪肉的会更美味, 但是现在家里很少会买猪肉了, 所以这次用了鸡肉, 也不逊。 下次我想做成炸饺子, 热量会更高, 但是久久一次应该还好吧。 

20 comments:

  1. 我流口水了~~
    我严重喜欢这个:)
    你老爸很厉害~~

    ReplyDelete
    Replies
    1. 噢, 原来你也喜欢吃饺子的, 我把心血来潮教我的, 他也是照食谱教课的, 哈哈。

      Delete
    2. 我不是开玩笑的, 我爸都拿我的食谱书还有杂志来看的, 厉害!

      Delete
  2. 我也很喜欢这类饺子。
    啊啊!下次就由你请我吃啦!

    ReplyDelete
    Replies
    1. 好好, 有机会请你吃, 但是我功夫不到家, 还要多多的练习啊。

      Delete
  3. Replies
    1. Thanks, Veronica, first time trying, a very good experience indeed.

      Delete
  4. Your "Jiao Zi" look perfectly done even you said it was your first time trying! I loves to eat this too but yet to make it at home. Usually buy the frozen packs but looking at yours tempted me to make it my own!

    ReplyDelete
  5. Hi Mel, thanks for stopping by. I still have a lot to improve I think, hehe, but I will make this again, it's not as tough as I thought!

    ReplyDelete
  6. 你包的饺子好美啊!想当初我第一次第二次包的锅贴真的是惨不忍睹!现在想起还真的心有余悸。。。哈哈

    ReplyDelete
    Replies
    1. 谢谢! 我也是照食谱然后尝试的, 锅贴我也喜欢, 下次我也要学, 平时外面有我都会点的。 

      Delete
  7. 我觉得饺子包的很美呀!我看到流口水了:D

    ReplyDelete
    Replies
    1. 谢谢, Ann. 我还要多学啦, 这次我爸教, 比较容易上手。

      Delete
  8. 好想说, 小二, 来碟乌醋!! 呵呵~~
    我吃饺子总不能少了乌醋~~~~这看起来好正!!

    ReplyDelete
    Replies
    1. 哈哈, 我也觉得吃饺子要配搭姜醋才算完成的!

      Delete
  9. Min, your wrapping is very nice. I like to eat sui jiao, you are tempting me, I need to go look for sui jiao for lunch later lol.

    ReplyDelete
    Replies
    1. Thanks, Jess, I love eating jiao zi and wan tan also, luckily I found this recipe, not as tough as I thought, hehe.

      Delete
  10. I like it very much! In Poland we do Jiaozi to, but dough for dumplings is different, with eggs and wheat flour. I will throw a recipe for my blog soon. :)

    ReplyDelete
    Replies
    1. I didn't make the skin for Jiaozi myself this time, I used the ready-made one, to save time, hehe. Looking forward to your post!

      Delete

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