Dumpling (饺子两吃) – Song-Cho Bread Maker (松厨面包机) & Pot/Sauté Pan (汤锅和平底锅)

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Making dumplings using Song-Cho Bread Maker, Buffalo Pot (boiled dumplings) and Buffalo Saute Pan (pan-fry dumplings).

Ingredients for dumpling skin (A):

  • Plain flour 260g
  • High gluten flour 360g
  • Salt water (1tsp salt mix with 160ml warm water)
  • Water 240ml

1s

Ingredients for dumpling filling (B):

  • Minced pork 500g
  • Chinese cabbage 150g (shred into bits, wash, add 2 tsp salt and squeeze out extra liquid)
  • Chives 200g (shred into bits)
  • Prawn 300g (cut into small pieces)

Marinate for filling (C):

  • Ginger (minced) 40g
  • Garlic (minced) 40g
  • Dark soy sauce ½ Tbsp
  • Light soy sauce ½ Tbsp
  • Chicken powder 1 tsp
  • Salt ½ tsp
  • White pepper a bit
  • Sesame oil ½ Tbsp

2s

Steps (making dumplings):

  1. Pour ingredients (A) into the BREAD MAKER, press MENU till number 11 Dough, press START.
  2. After 20 minutes, the dough is ready. Remove from the BREAD MAKER and let the dough rest for half an hour.
  3. Mix (B) and (C) together.
  4. Knead the dough into long strip, cut into smaller pieces (about 1” in size). Flatten the small dough pieces by pressing it with your palm. Use a small rolling pin to thin the edge of the dough pieces (leaving the center portion thicker) to make the wrapper.
  5. Put about a tablespoon (but not too much) of fillings in the center; dampen the edge of the wrapper with a bit of water. Close it up by folding it into half and press the top closed. (Perfectly ok that they come in all shapes and sizes)

3s

Steps (boiled dumplings):

  1. Using BUFFALO POT, add the dumplings into boiling water.
  2. Add a bit of room temperature water when the dumplings float (they will sink slightly again when water is added). Repeat this 3 times.
  3. Scoop them up when they float to the surface for the 3rd time; ready to be served.

Steps (pan-fry dumplings):

  1. Using BUFFALO SAUTE PAN, add oil before the wok gets heated up.
  2. When the oil gets hot (slight smoke coming out from the oil), place the dumplings round the wok surface.
  3. Add water, close the cover and wait for about 20 minutes (or when the water dries up). They are ready to be served.

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中国北方人有冬至吃饺子的习惯。在中国南方地区及台湾,饺子是一种日常食品 (维基百科) 。在新加坡,饺子也已经是一种人人爱吃的食物,可当主食或点心。

利用松厨面包机BUFFALO汤锅制作水饺;BUFFALO不锈钢平底锅制作煎饺。

(A) 饺皮材料:

  • 普通面粉 260克
  • 高筋面粉 360克
  • 盐水 (1茶匙盐加入160毫升温水)
  • 水 240毫升

(B) 饺子陷材料:

  • 猪肉碎 500克
  • 大白菜150克 (切碎洗净后,加2茶匙盐,然后挤压掉多余的水分)
  • 韭菜200克 (切碎)
  • 虾300克 (切粒状)

(C) 饺子陷腌料:

  • 姜茸40克
  • 蒜茸40克
  • 酱油半汤匙
  • 酱清半汤匙
  • 鸡精粉1茶匙
  • 盐半茶匙
  • 胡椒粉少许
  • 麻油半汤匙

饺子做法:

  1. 将材料A放入面包机中,按MENU至11号键Dough,按START。
  2. 20分钟完成后取出,发酵30分钟待用。
  3. 将材料B和C搅拌均匀。
  4. 将面团搓成条状,切成小块 (约1寸大小), 压平后再用一个小型的呋面杖顺着 一个方向把面团边杆薄 (中间较厚)。
  5. 将适量的馅料放入中间部位。在面团边缘涂抹一圈水,然后利用双手轻轻将面团 对折并压紧封口处。(大小不一没关系)

水饺煮法:

  1. 用BUFFALO汤锅,水煮滚后放入饺子(绕着水面旋转势放入)
  2. 当饺子浮起时加入一点温水(饺子会再度沉下);当饺子再度浮起时再加入一点温水(做3次)
  3. 第3次浮起时,捞起即可食用。

煎饺煮法:

  1. 用BUFFALO平底锅, 冷锅放适量的油。
  2. 待油热时(微微冒烟),绕着锅形摆入饺子
  3. 随后加入温水,盖上锅盖。待20分钟后(或水干时)起锅便可食用。

4s

请慢慢享用。 🙂

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