Скачать или смотреть Fried dumplings, pot stickers, yaki gyoza , 教做三鮮鍋貼

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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