青菜餃｜復刻美味・家的味道Green Dumplings｜Recreating a Beloved Family Taste

Описание: 純素青菜餃食譜 | Vegan Green Dumplings Recipe

復刻美味・家的味道
Recreating a Beloved Family Taste

食材 Ingredients

麵團 Dough
• 320克 麵粉 | 320g flour
• 16克 澱粉 | 16g starch
• 3克 鹽 | 3g salt
• 7克 油 | 7g oil
• 約170克 蔬菜汁（或水）| about 170g vegetable juice (or water)

餡料 Filling
• 800克 油菜（青江菜）| 800g bok choy (or choy sum)
• 200克 老豆腐／炸豆腐 | 200g firm or fried tofu
• 乾香菇 約30克 | 30g dried shiitake mushrooms
• 2茶匙 糖（可選）| 2 tsp sugar (optional)
• 鹽 適量 | salt to taste
• 1茶匙 白胡椒粉 | 1 tsp white pepper
• 2湯匙 素蠔油 | 2 tbsp vegan oyster sauce
• 2茶匙 蘑菇粉 | 2 tsp mushroom seasoning powder
• 2湯匙 香油 | 2 tbsp sesame oil

步驟 Instructions

1️⃣ 準備麵團 Prepare the Dough
• 把麵粉、澱粉和鹽混合，慢慢加入蔬菜汁，邊攪拌邊加水，再加入油攪拌成絮狀。
→ Mix flour, starch, and salt. Gradually add vegetable juice while stirring, then add oil and mix until crumbly.
• 揉成沒有乾粉的麵團，鬆弛10分鐘。
→ Knead until smooth, cover, and rest for 10 minutes.
• 再次揉至光滑，覆蓋再靜置30分鐘。
→ Knead again until soft and smooth, then rest another 30 minutes.

2️⃣ 準備餡料 Prepare the Filling
• 豆腐用手捏碎；香菇泡軟擠乾切丁。
→ Crumble tofu; soak and dice mushrooms.
• 青菜洗淨，分開梗與葉。先燙梗1分鐘，再加葉1分鐘，撈出切丁。
→ Wash greens, separate stems and leaves. Blanch stems 1 min, leaves 1 min, chop finely.
• 擠出蔬菜汁，蔬菜丁和汁分開備用。
→ Squeeze out excess liquid; set aside greens and juice separately.
• 鍋中加油，下入豆腐與香菇炒乾，加入薑末、素蠔油煸香。
→ Stir-fry tofu and mushrooms until dry, add minced ginger and vegan oyster sauce until fragrant.
• 倒入蔬菜丁，加入白胡椒、蘑菇粉、香油拌勻，最後調鹽。
→ Mix in chopped greens, add white pepper, mushroom powder, sesame oil, and salt to taste.

3️⃣ 包餃子 Make the Dumplings
• 麵團揉成條，切成約10克一個的小劑子，擀成圓片。
→ Roll dough into logs, cut into 10g pieces, and roll into wrappers.
• 包入餡料，從右角往左推成凹狀，捏合兩側。
→ Add filling, pinch the right corner, push left to form a pocket, seal both sides.
• 重複步驟完成所有餃子。
→ Repeat until all dumplings are finished.

4️⃣ 煎餃子 Pan-fry Dumplings
• 鍋中放少許油，放入餃子，加入水至餃子1/3高。
→ Add oil and dumplings, pour in water to 1/3 of their height.
• 中大火煮至水收乾。
→ Cook on medium-high heat until the water evaporates.
• 聽到滋滋聲，打開鍋蓋，小火煎至底部金黃。
→ When sizzling returns, uncover and fry on low heat until golden.




份量｜Serving Size
約50–55顆（每顆約10克皮＋10克餡）
About 50–55 pieces (each with about 10g dough + 10g filling)

保存｜Storage
• 未煮可冷凍保存約1個月（生凍餃）
　Uncooked dumplings can be frozen for up to 1 month.
• 煮熟後放涼冷藏2天內食用
　Cooked dumplings can be refrigerated and enjoyed within 2 days.

食用方式｜Serving Suggestions
• 可蒸、可煎、可水煮三用
　Can be steamed, pan-fried, or boiled.
• 煎餃建議搭配香醋＋芝麻油調和沾醬
　Best served with a dipping sauce of black vinegar and sesame oil.
• 搭配自製辣椒油更美味
　Tastes even better with homemade chili oil.

小貼士｜Tips
• 青菜一定要擠掉多餘水分，否則餡料會偏濕
　Be sure to squeeze out all moisture from the greens to avoid a watery filling.
• 餡料略偏鹹，煮或煎後味道最剛好
　The filling should be slightly salty so it tastes perfect after cooking.
• 青菜可依季節變化替換，如菠菜、芹菜、油菜、菜苔等
　You can adjust the greens according to the season—try spinach, celery, choy sum, or Chinese flowering cabbage.