【純淨素食】系列餃子～1號～包菜豆腐餃｜全家至愛｜入門級大肚餃子｜ Beginner-Friendly Vegan Dumplings

Описание: 影片目錄：
0:00 簡介
0:32 餡料製作
2:42 餃子皮～和麵
4:15 餃子皮～擀皮
5:49 包餃子
7:09 煮餃子


當你不知道吃什麼的時候，餃子總是最受歡迎的選擇之一。我有一位非常會包餃子的媽媽，從小我就享受著她做的美味餃子，因此從未想過自己動手做。直到結婚生子後，我才慢慢意識到，我一直在自私地享受著被愛的感覺。所以，我決心開始學習製作各種餃子，用這樣簡單樸實的方式來表達我的心意。有一天，有人告訴我，說我的素餃子比外面賣的還好吃，這讓我非常開心。因此，我決定做這個系列，將所有的純素餃子食譜分享給大家。感謝您的到來，愛的流動能讓我們內心充滿歡喜。
When you're unsure of what to eat, dumplings are always a popular choice. I have a mother who is an expert at making dumplings, so I grew up enjoying them without ever considering making them myself. It wasn't until I got married and had children that I slowly realized I had been selfishly enjoying the love and care without giving back. So, I decided to learn how to make various kinds of dumplings, using this simple yet meaningful way to express my feelings. One day, someone told me that my vegan dumplings tasted even better than the ones sold in stores and that I should open a dumpling shop. This made me very happy. So, I decided to create this series to share all my pure vegan dumpling recipes with everyone. Thank you for being here and may the flow of love fill our heart with joy.

【純素包菜餃食譜】
【Vegan Cabbage Dumplings Recipe】

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
150克涼水（夏天）或170克溫水（冬天）
150g cold water（summer）or 170g lukewarm water（winter）
(水量根據麵粉的濕度來調整 water can be adjusted based on flour moisture)

其中，澱粉的選擇：玉米淀粉、小麦淀粉、土豆淀粉都可以，只是為了增加透亮感和不沾連，也可以不用，用等量中筋麵粉替換就好｜For the choice of starch, cornstarch, wheat starch, and potato starch are all suitable, mainly to enhance the glossiness and prevent sticking. Alternatively, you can omit the starch and substitute with an equal amount of all-purpose flour.

• 餡料 Filling:
500克 包菜 500g cabbage
200克 豆腐 200g tofu
10朵 乾香菇，約25克 10 dried shiitake mushrooms (25g)
100克 粉絲（2包） 100g vermicelli (2 packs)
5克 黑木耳 5g black fungus
2茶匙 糖 2 tsp sugar
2茶匙 鹽 2 tsp salt
1茶匙 白胡椒粉 1 tsp white pepper
2湯匙 醬油 2 tbsp soy sauce
2茶匙 香油 2 tsp sesame oil


步驟 Instructions:

1. 準備麵團 Prepare the Dough:
把麵粉、澱粉和鹽混合，慢慢加入水，邊加水邊用筷子攪拌。繼續加入油並攪拌成絮狀。
用手揉成沒有乾粉的麵團，靜置10分鐘，讓麵筋鬆弛，之後再揉成光滑的麵團。
再次蓋上麵團，鬆弛30分鐘。
Mix flour, starch, and salt. Gradually add 170g warm water while stirring, then add oil and stir into a crumbly mixture.
Knead by hand until the dough is free of dry flour. Let it rest for 10 minutes to relax the gluten, then knead until smooth.
Cover the dough again and let it rest for another 30 minutes.

2. 準備餡料 Prepare the Filling:
提前泡發洗淨香菇和黑木耳。黑木耳要摘去根部，全部切碎丁。
熱水浸泡粉絲5分鐘，撈出濾水後切碎。
將包菜切碎並加鹽，靜置20分鐘後沖洗掉鹽份同時也去除包菜的生澀味，用紗布包裹，擠掉多餘水分。
將豆腐用紗布擠乾擠碎後與香菇碎一起放入鍋中，炒至金黃。
將所有材料與調味料混合在一個碗中備用。
Rehydrate the mushrooms and black fungus in advance, and remove the root from the black fungus. Chop everything finely.
Soak the vermicelli in hot water for 5 minutes, drain, and chop into small pieces.
Chop the cabbage finely, mix with salt, and let it sit for 20 minutes. Then, rinse off the salt to remove the raw taste and bitterness, and squeeze out the excess water using a cloth.
Squeeze out the water from the tofu, crumble it, and stir-fry it with the mushrooms until golden brown.
Combine all the ingredients and seasonings in a bowl and mix well.

3. 包餃子 Make the Dumplings:
鬆弛後的麵團取出，用手指在中間戳洞，用手揉捏成環狀。
把環狀麵團切成4段，再分別切成10個小劑子，一共40個，擀成餃子皮。
在每個餃子皮上放入適量餡料，捏緊邊緣。用兩隻手的虎口夾住餃子邊緣，稍微用力擠壓，製作出大肚餃。
Take out the rested dough, poke a hole in the center with your finger, and form it into a ring.
Cut the ring-shaped dough into 4 sections, then cut each section into 10 pieces, making a total of 40 small dough pieces. Roll them into dumpling wrappers.
Place an appropriate amount of filling on each wrapper, seal the edges tightly. Use the thumb and forefinger of both hands to press the edges of the dumplings, creating the shape of a "big-belly" dumpling.

4. 煮餃子 Cook the Dumplings:
煮一大鍋水，水量至少是餃子的兩三倍。
鍋開後加入餃子，煮至浮起，開鍋後再煮約3分鐘，直到餃子肚子漲圓，餃子皮從白色變得透亮即可。
Boil a large pot of water, ensuring the water is at least two to three times the volume of the dumplings.
Once the water is boiling, add the dumplings and cook until they float. After they float, cook for another 3 minutes until the dumplings swell and the wrappers turn from white to translucent.




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