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吳永東 Profile 有全面廚神之稱，現任溫哥華福聯海鮮酒家行政總廚，曾獲世界中國烹飪大賽金銀銅三項大獎，有國際中國烹飪聯合會十大名廚稱號，現為本雜誌顧問。
中國烹飪歷史悠久，源遠流長。中國菜更是流傳世界，膾炙人口。
今期之小吃，材料簡單，做法容易，既可當點心吃，又可以做開胃菜，更是送粥下豆漿佳品。
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The art and history of Chinese cooking has long been known to the world for its complexity and culinary skill. Chinese cuisine’s widespread availability makes it one of the most popular cuisines in the world.
Here is a simple and easy way to make dumpling that can be enjoyed as dimsum or an appetizer. It also goes well with congee or soy milk. | |
| 做法 |
1. 韮菜切碎，粉絲用溫水泡軟，滾水煮過切碎。
2. 雞蛋炒熟，切碎。
3. 韮菜、粉絲和雞蛋混合，加入 調味料，做成餡料。
4. 1 磅麵粉用半磅熱水搓成麵團，另 1 磅麵粉用冷水搓成麵團。
5. 兩麵團混合，搓成長條形，切分成 30 個小麵團。小麵團搓成圓形麵皮，入餡後，封邊。
6. 燒熱鑊，下油，煎至兩邊金黃即可。 |
| Ingredients |
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1 pound of leek, chopped finely
2 pounds of all purpose flour
1 package of dried vermicelli, soak in warm water
6 eggs
4 tbsp. vegetable oil |
| For Marinate |
3 tsp. salt
2 tsp. chicken broth powder
Sprinkle of sesame oil
Pinch of pepper | |
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Method |
1. In a medium pot, bring 2 liters of water to a boil.
2. Drain vermicelli, put in boiling water, cover and cook until soften. Drain, dry and chop coarsly.
3. Beat eggs, scramble and chop into small pieces.
4. Stuffing: Mix chives, vermicelli, eggs and seasonings together.
5. Mix 1 lb. flour with 8 oz. hot water, knead well and form into a big piece of dough.
6. Mix remaining flour with cold water, knead well and form into another dough piece.
7. Mix the two together, knead well and cut into long strands to form 30 pieces of dough.
8. Piece by piece, shape dough into a skin wrap. Spoon in stuffing, close edges by pressing them together.
9. Heat oil in a large pan, put in dumplings, do not overlap.
10. Turn heat to medium hot, pan-fried till golden brown, flip and pan-fried to golden brown. |
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