~~雪七隨筆
～～～簡單生活 真誠人生
正文
過節了，兒子回來放假幾天，我們全家一起包了餃子, 很享受！
這次包餃子應兒子的要求，我們將餃子皮和餃子餡的製作過程都盡量的量化了。這樣今後兒子和朋友們在另一個城市，想吃餃子了，也可以做個參考：-）。
這次包餃子應兒子的要求，我們將餃子皮和餃子餡的製作過程都盡量的量化了。這樣今後兒子和朋友們在另一個城市，想吃餃子了，也可以做個參考：-）。
It’s the holidays and our son’s back home. What better way to celebrate than making dumplings together in the kitchen!
We tried to measure all the ingredients precisely so that he will be able to reproduce it easily when he goes back to his city and makes dumplings with his friends :-).
網上也有很多包餃子的好方子，我很喜歡的是翠花姐的餃子，方子見這裏 (是中 文 的)。
http://blog.wenxuecity.com/myblog/8387/201401/641.htmlThere are many good recipes for dumplings. My favourite one is from Cui Hua Jie。 Her recipe website is shown above, which is written in Chinese.
毛毛媽也有一些燙麵煎餃的好方子 (英文的)，見下麵的網址：
There are also good recipes written in English from Mao Mao Mum for Pan-fried dumplings。 Her website is as following:
http://maomaomom.com/en/%E3%80%90%E7%99%BD%E8%8F%9C%E8%82%89%E9%A6%85%E7%83%AB%E9%9D%A2%E7%85%8E%E9%A5%BA%E3%80%91/
這裏記錄的是我們家的家常餃子，也是我小時候在家常吃的餃子。
The recipe for our homemade dumplings is below. This is the same recipe that my parents used to make dumplings for me and my brother when I was young.
材料：Ingredients:
餃子皮(dumpling wrappers)：普通麵粉（plain flour 2 cups ）2 杯， 冷水0.75 杯加一茶匙 (water 0.75 cup and 1 tea spoon) , 這個量夠包 約50個餃子 ( for around 50 dumplings)。
餃子餡 ( dumpling filling)：豬肉餡250克（pork mince 250 gm），圓白菜葉子7大片（cabbage leaves 7 pieces ），生抽3湯匙 (soy sauce 3 table spoons)，料酒1湯匙 (cooking wine 1 table spoon)，鹽1/4 茶匙 (salt ¼ tea spoon)，薑沫0.5湯匙 (finely chopped ginger 0.5 table spoon) ，蔥沫1湯匙 (finely chopped spring onion 1 table spoon) ，橄欖油3 湯匙(olive oil 3 table spoons)，香油1湯匙 (sesame oil 1 table spoon)。
餃子皮的製作過程：(Making the dumpling wrappers: )
取一個大點的盆，將麵粉放入，然後將0.75杯冷水慢慢地加入麵粉中，邊加水邊用筷子將麵粉調成大片的絮狀。
Add the flour to a big mixing bowl. Then slowly stir in the water.
然後用手將麵和成團，最後如果盆底還有少量幹麵粉的話，就再加1茶匙水，將其與麵團和在一起。剛和好的麵團表麵可能不太光滑。
Using your clean hands, mix the flour and water into a dough. If there is leftover flour, add a teaspoon of water and mix the remaining flour into the dough. At this step the surface of the dough may be quite rough.
盆上蓋一個蓋子，放置20分鍾。這20分鍾裏，可以去做餃子餡。20分鍾後，將麵揉一揉，麵就很光滑了。
Cover the mixing bowl and leave the dough for 20 minutes. During these 20 minutes, you can make the dumpling filling.
After 20 minutes come back and knead the dough. After kneading, the surface of the dough should be smooth.
然後將麵團中間用手戳一個洞，並將這個洞逐漸擴大，雙手抓住洞的周邊，邊抻邊捏，使麵團成為一個大環狀，當這個環與小擀麵杖相比稍細一點，就好了。
Using your hands, make a hole in the middle of the dough. Slowly expand the hole; grab the sides of the hole with both hands and pull and squeeze at the same time. Form the dough into a large ring. Stop when the ring is about as thick as a small rolling pin (as shown below).
將麵環切斷，然後沿一頭切成小劑子， 每切一刀轉90度見圖。
Cut the ring, then cut small pieces off the ring from one end. Roll the end ninety degrees after each cut.
每個劑子按扁成小圓餅。
Using the palm of your hand flatten each piece into a small round disc.
擀餃子皮的時候一手推擀麵杖，另一隻手扶著小圓餅，擀一下（用點力），轉一下小圓餅，再擀一下，再轉一下小圓餅，直至小圓餅轉一圈，皮的薄厚均勻（如果皮還太厚，就再擀一圈），就可以包了。
To roll out the wrappers, hold the rolling pin with one hand and a disc with the other. After each push of the rolling pin, rotate the disc. Continue for one revolution of the disc or until the disc has uniform thickness (if the wrapper is too thick you can roll it out more).
餃子餡的製作 (Making the dumpling filling)：
每家的餃子餡都會有自己的特色，有往肉餡裏打水或高湯的，也有不做這一步的。這裏，我們沒有加水，隻放了下麵這些調料。
將肉餡裏放入薑沫，生抽，料酒，鹽，用（帶了手套）的手抓勻，也可以用筷子調勻，然後加入橄欖油和香油，繼續調勻。
Add ginger, soy sauce，cooking wine and salt into pork mince, mix well;
Add olive oil and sesame oil, mix well;
將元白菜葉子洗淨，放入開水中煮5分鍾，然後過冷水，切成碎，擠幹水，放入上麵調好的肉餡中，再放入一湯匙蔥沫，將菜和蔥與肉餡完全調勻就可以包了。
Boil the cabbage leaves for 5 minutes. Then put the leaves into cold water to cool down, finely chop the leaves and strain the water from the cabbage leaves. Add them into the pork mince and mix well.
包餃子 (Making the dumplings)：
取一個餃子皮，在中間放一點餡，將餃子皮從下向上疊起蓋住餃子餡，然後用手將餃子皮的邊捏緊，不要露餡，就好了。包好的餃子可以放在鋪了烤盤紙（或廚用紙巾）的大盤子上。
Holding a wrapper in your hand, put a small amount of filling onto the middle of the wrapper. Fold the lower part of the wrapper up to cover the filling completely. Use your fingers to press the edge of the wrapper so that the edge and both ends of the wrapper are completely sealed.
The dumplings can be placed on top of baking paper or kitchen towel in a large tray.
煮餃子 (Cooking the dumplings)：
取一個大一點深一點的鍋，放滿水，蓋上蓋子。等水開了以後，放入20個餃子，沿鍋邊用筷子輕輕轉動鍋裏的水，讓餃子不沾鍋底。然後蓋上鍋蓋。等鍋裏的水滾開了，加入半碗冷水，蓋上鍋蓋。等水再開了，再加入半碗冷水，蓋上鍋蓋。 等第三次水又滾開了，見餃子都漂浮到水麵上了，再煮約三分鍾，就熟了。可以用一個笊籬（大漏勺）把餃子撈出來，盛入盤中。
Fill a medium-sized pot with water and bring the water to the boil;
Add dumplings to the pot (normally around 20 dumplings for a medium-sized pot). To avoid the dumplings sticking, stir the water once along the edge of the pot, then cover the pot with a lid. Cook till the water boils then add half a cup of cold water and cover the pot again. Wait till the water boils again, and add another half cup of cold water. Cover the pot until the water boils again. This time, when all the dumplings are floating, let them keep boiling for 3 minutes, then, they are ready ：-）。
為防止餃子撈出來後不沾，可以把撈出來的餃子過一下涼水，再盛入盤中。
Take the dumplings out of the pot. If you would like, you can avoid the dumplings sticking together by briefly dunking them into a large bowl of cold water before serving.
煮好的餃子端上桌，大家就可以盡情享用了！
Now it is time to enjoy your homemade dumplings ！
如果餃子包的很多，可以把多餘的生餃子放入冰箱冷凍室存起來. 在冷凍室鋪一張烤盤紙或廚用紙巾，上麵擺放餃子，之間留一點空隙，等兩個小時後餃子凍得硬一些了，放入食品袋中密封，食品袋要放在冰箱冷凍室，可以存放1~2 周。想吃的時候，直接從冷凍室拿出來下鍋煮就可以。注意，凍餃子要多煮三分鍾，才能保證熟了。
If there are extra raw dumplings, you can store them in the freezer. Place them on baking paper or kitchen towels with small gaps between the dumplings. After two hours, when the dumplings become hard, put them into a zip-locked food bag. In this way you can store them for one or two weeks. Cook the frozen dumplings as you would the fresh dumplings，and add 3 more minutes for boiling, and make sure they are well cooked before eating.
願海外的遊子們都能在自己的家裏吃到自己喜歡的餃子：-）。
祝您節日快樂！
I hope that everyone who loves dumplings， no matter where they live， will be able to make their own favourite dumplings !.
Happy festive season ！
謝謝！ 別客氣，很高興能和您交流：-）。
多謝您的耐心解答，這個問題困惑了我好多年，以前問過北方人，竟然都是這麽做但是沒有人說得出為什麽，現在明白了！謝謝！！
這兩天覺得忘了什麽，這才想起來是忘了看這個問題的答案，一頓好找啊，就是沒找到您的博文，突然想起會不會當時放了書簽，哈，還好真放了，否則找不到要睡不著了，嗬嗬。非常開心看到這麽詳細的解答，再一次感謝！！
謝謝閑閑客！如果這個中英文的餃子帖對需要的朋友們有幫助，那我就太高興了。願你新年快樂！
謝謝 rainfy ! 你的這些都是好方法，包出的餃子一定很香。我會下次試一試。祝你新年快樂！
謝謝來訪！ 我們都喜歡餃子，有同感！能自己包了，就可以經常吃到餃子了。如果餃子皮擀起來太麻煩，可以用買來的餃子皮，先吃到餃子再說。隻是那種皮比自己擀的要口感差很多。願你的媽媽能常來看你。祝新年快樂！
謝謝rancho2008來訪！ 我以前也是告訴孩子放一點這些調料，對孩子來說不太容易掌握。現在把各種食材都量化了，對孩子們會容易一些。 如果這個帖子能對大家有用，那就好了。
抱抱東東！很喜歡去你的博客，在那兒能學到很多美食，也能欣賞到那些非常感動我的配樂詩文朗誦。祝你全家新年快樂！
抱抱婉妮姐！ 真是這樣，我也很愛包餃子，吃餃子！問好你和家人，祝你們新的一年心想事成！
謝謝紅石榴花來訪！ 有同感，也愛吃餃子！
抱抱亮亮媽媽！ 每次看到你的美食帖子和給亮亮送去的好吃的，都讓我感動。做母親的心都是一樣的，也是一個很大的樂趣：-）。
祝大家新年吉祥！
祝願全家新年快樂！
如果是用中國大白菜包餃子，通常不用煮白菜葉，因為它的葉子和菜幫都不是很硬，可以剁碎或切碎。為防止白菜拌入餡中出水，可以在擀好餃子皮準備包之前才將切碎的菜拌入肉餡中， 或是事先將菜碎的水汁擠出來拌入肉餡中（一定是在肉餡放油之前拌入肉餡中），這樣可以保證白菜的營養不會丟掉。
如果是用圓白菜，像我這次包的餃子餡，就會把圓白菜葉子先煮一下。因為圓白菜的葉子比中國大白菜要硬很多，如果不煮熟，直接將生菜葉切碎拌入餡中，煮出來的餃子仍然有硬菜的口感。所以用圓白菜包餃子，或包子餡餅之類的，我都會把圓白菜葉子煮熟再放入餡中。
一看您就是常做餃子的人，可以和您互相交流， 也祝您節日快樂！