鸡肉饺子锅贴食谱|饺子皮馅料食谱|Chicken Gyoza Fried Dumplings Recipe|Dumpling Skin Fillings Recipe

#鸡肉饺子 #锅贴 #饺子皮 #饺子馅料
#ChickenGyoza #FriedDumplings #DumplingSkin #DumplingFillings

♦酥皮/挞皮食谱Pastry/Tart Recipe:    • Pastry/Tarts酥皮挞皮食谱  
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♦ Oven: Electrolux 72L Built in Oven https://c.lazada.com.my/t/c.Y5Zedw?ur...

来包饺子，做鸡肉锅贴。自制饺子皮到鸡肉馅料。馅料可以根据喜好加不同的蔬菜和酱料来调味，鸡肉用了70%鸡腿30%鸡胸来调和油脂和口感，即不会太油腻或干材。肉馅一定要朝一个方向搅拌直到出筋，这样的肉馅成团较容易包裹。饺子皮揉面休息到位，杆出周围薄中间厚的包片，包成简单饺子折子。煮锅贴就要边蒸边煎到底部焦黄金。煎好趁热立刻吃，口感最佳，底部脆上面软，丰富肉馅搭配姜醋酱料，像日本Gyoza一样。哈哈

收藏方式：煎好趁热立刻吃，口感最佳。剩余的饺子皮和饺子肉馅，包保鲜膜盖好收普通冰箱2天内做完吃。

Let’s wrap dumplings and make Chicken Pot Stickers. Homemade from dumpling skin to chicken fillings. The filling can be seasoned with different vegetables and sauces according to your preferences. The chicken uses 70% chicken thighs and 30% chicken breasts to balance the fat and texture, won’t too greasy or dry. Stir minced meat in one direction until gluten appears, so that they stick together easier to wrap. When dumpling skin is well kneaded and rested, roll into thin edges thick center wrappers, make simple dumpling pleats. Cooking pot stickers should be steamed and fried until bottom golden brown. Best eaten hot after frying, with crispy bottom, soft top texture, filled with rich chicken fillings accompanied by ginger vinegar sauce, like Japanese Gyoza. Haha

Storage Method: Best eaten hot after frying. Cover remaining dumpling skins and dumpling meat fillings with plastic wrap and chill in normal fridge for 2 days.

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

♦食谱
=30份 饺子皮 (13克/份)=
250克 中筋面粉
10克 马铃薯粉/木薯粉
3克 盐
140克 水

=30份馅料 (11-12克/份)=
250克 鸡肉
2根 小青葱
30克 香菜
55克 包菜
30克 萝卜
12克 生抽酱油
2克 姜末
1克 大葱粉
1克 蒜头粉
0.5克 五香粉
0.5克 胡椒粉
2克 盐
30克 鸡蛋
25克 植物油 (烧)
3克 芝麻油

玉米淀粉，手粉防粘
10克 食用油
60克 水
(中小火, 关盖蒸6-7分钟, 开盖煎至底部焦黄金)

♦Recipe
=30pcs Gyoza Skin (13g/pc)=
250g All Purpose Flour
10g Potato Starch/Tapioca Flour
3g Salt
140g Water

=30pcs Fillings (11-12g /pc)=
250g Chicken
2 Green Onions
30g Cilantro
55g Cabbage
30g Carrot
12g Soy Sauce
2g Minced Ginger
1g Onion Powder
1g Garlic Powder
0.5g Five Spice Powder
0.5g Pepper
2g Salt
30g Egg
25g Vegetable Oil (hot)
3g Sesame Oil

Cornstarch, dust to prevent sticking
10g Cooking Oil
60g Water
(Medium Low Heat, cover steam 6-7minutes, open lid fry till bottom golden brown)

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love