Recipe

Ingredients: (serves 4)

  • 250g plain flour

  • 60g Chinese leaves

  • 40g fresh Chinese mushroom

  • 40g bamboo shoots

  • 20g black fungus

 

 

  • 40g cellophane noodles

  • 1 tsp light soy sauce

  • ½ tsp sugar

  • ½ tsp sesame oil

  • 1 tsp vegetarian oyster sauce

 

 

 

 

 

chinese leaves

fresh mushrooms

dumplings2

Method:

  • Put the plain flour into the bowl, add 130g cold water in it, and then mix well to make a dough.

  • Cover the dough with a piece of cling film, and leave it for 5 mins.

  • Soak cellophane noodles in water for ½ hour.  Cut the Chinese leaves, fresh Chinese mushroom, bamboo shoots and cellophane noodles into small pieces. Boil them in boiling water for 1 min, and then drain well.  Add salt, sugar and oyster sauce, and mix well.

  • Make the dough into small pieces, and use a rolling stick to flatten the small dough to make pastries.  Put 1 teaspoon filling in the middle of the pastry. Then fold and seal tightly.

  • Prepare 600ml boiling water. Then put the dumplings into the water and boil for 3 mins (until they float on the water).

  • Serve with dipping sauce (e.g. red vinegar) or soup.

  • Making the soup: Slice 120g Chinese leaves and put it in 500ml hot water. Add 2 tsp soy sauce, 1 tsp salt, 1 tsp oil, ½ tsp sesame oil. Boil the soup for 1-2 mins. Then enjoy the dumplings with the soup!

菜譜

原料:(四人份)

  • 中筋麵粉 250 克

  • 大白菜 60 克

  • 鮮冬菇 40 克

  • 竹筍 40 克

  • 木耳 20 克

 

 

  • 粉絲 40 克

  • 生抽 1 茶匙

  • 糖 ½ 茶匙

  • 麻油 ½ 茶匙

  • 素蠔油 1 茶匙

 

 

 

chinese leaves

fresh mushrooms

dumplings2

做法:

  • 將麵粉放在碗裏,加 130 克 冷水揉成麵團。用保鮮紙蓋住,靜置 5 分鐘。

  • 粉絲浸泡半小時後,與大白菜、鮮冬菇、竹筍切碎,用開水灼 1 分鐘後瀝幹水分,加鹽、糖、蠔油拌勻。

  • 將麵團分成小塊,用擀麵棍檊成餃子皮。在餃子皮中央放 1 茶匙餡料,封緊邊緣。

  • 把餃子放進 600 毫升開水中,煮 3 分鐘或直至餃子浮起。

  • 伴以蘸汁(例如紅醋)或湯。

  • 湯的做法:120 克大白菜切片,放入 500 毫升熱水中,加 2 茶匙醬油、1 茶匙鹽、1 茶匙油、½ 茶匙麻油,煮 1~2 分鐘即可享用!


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