过节了，儿子回来放假几天，我们全家一起包了饺子, 很享受！

这次包饺子应儿子的要求，我们将饺子皮和饺子馅的制作过程都尽量的量化了。这样今后儿子和朋友们在另一个城市，想吃饺子了，也可以做个参考：-）。

 

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 :-).
 

网上也有很多包饺子的好方子，我很喜欢的是翠花姐的饺子，方子见这里 (是中 文 的)。
 

There 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.

 

毛毛妈也有一些烫面煎饺的好方子 (英文的)，见下面的网址：

There are also good recipes written in English from Mao Mao Mum for Pan-fried dumplings。 Her website is as following:

这里记录的是我们家的家常饺子，也是我小时候在家常吃的饺子。

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:

饺子皮(dumpling wrappers)：普通面粉（plain flour 2 cups ）2 杯， 冷水0.75 杯加一茶匙 (water 0.75 cup and 1 tea spoon) , 这个量够包 约50个饺子 ( for around 50 dumplings)。

饺子馅 ( dumpling filling)：猪肉馅250克（pork mince 250 gm），圆白菜叶子7大片（cabbage leaves 7 pieces ），生抽3汤匙 (soy sauce 3 table spoons)，料酒1汤匙 (cooking wine 1 table spoon)，盐1/4 茶匙 (salt ¼ tea spoon)，姜沫0.5汤匙 (finely chopped ginger 0.5 table spoon) ，葱沫1汤匙 (finely chopped spring onion 1 table spoon) ，橄榄油3 汤匙(olive oil 3 table spoons)，香油1汤匙 (sesame oil 1 table spoon)。



饺子皮的制作过程：(Making the dumpling wrappers: )

取一个大点的盆，将面粉放入，然后将0.75杯冷水慢慢地加入面粉中，边加水边用筷子将面粉调成大片的絮状。

Add the flour to a big mixing bowl. Then slowly stir in the water.

 

然后用手将面和成团，最后如果盆底还有少量干面粉的话，就再加1茶匙水，将其与面团和在一起。刚和好的面团表面可能不太光滑。
 

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.

 

 

盆上盖一个盖子，放置20分钟。这20分钟里，可以去做饺子馅。20分钟后，将面揉一揉，面就很光滑了。

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.

 

然后将面团中间用手戳一个洞，并将这个洞逐渐扩大，双手抓住洞的周边，边抻边捏，使面团成为一个大环状，当这个环与小擀面杖相比稍细一点，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).

 


 

将面环切断，然后沿一头切成小剂子， 每切一刀转90度见图。
 

Cut the ring, then cut small pieces off the ring from one end. Roll the end ninety degrees after each cut.





 

每个剂子按扁成小圆饼。

 

Using the palm of your hand flatten each piece into a small round disc.

 

擀饺子皮的时候一手推擀面杖，另一只手扶着小圆饼，擀一下（用点力），转一下小圆饼，再擀一下，再转一下小圆饼，直至小圆饼转一圈，皮的薄厚均匀（如果皮还太厚，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).
 

 

饺子馅的制作 (Making the dumpling filling)：

 

每家的饺子馅都会有自己的特色，有往肉馅里打水或高汤的，也有不做这一步的。这里，我们没有加水，只放了下面这些调料。

 

将肉馅里放入姜沫，生抽，料酒，盐，用（带了手套）的手抓匀，也可以用筷子调匀，然后加入橄榄油和香油，继续调匀。

 

Add ginger, soy sauce，cooking wine and salt into pork mince, mix well;

 

Add olive oil and sesame oil, mix well;

 

将元白菜叶子洗净，放入开水中煮5分钟，然后过冷水，切成碎，挤干水，放入上面调好的肉馅中，再放入一汤匙葱沫，将菜和葱与肉馅完全调匀就可以包了。

 

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.

包饺子 (Making the dumplings)：

 

取一个饺子皮，在中间放一点馅，将饺子皮从下向上叠起盖住饺子馅，然后用手将饺子皮的边捏紧，不要露馅，就好了。包好的饺子可以放在铺了烤盘纸（或厨用纸巾）的大盘子上。

 

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.

煮饺子 (Cooking the dumplings)：
 

取一个大一点深一点的锅，放满水，盖上盖子。等水开了以后，放入20个饺子，沿锅边用筷子轻轻转动锅里的水，让饺子不沾锅底。然后盖上锅盖。等锅里的水滚开了，加入半碗冷水，盖上锅盖。等水再开了，再加入半碗冷水，盖上锅盖。 等第三次水又滚开了，见饺子都漂浮到水面上了，再煮约三分钟，就熟了。可以用一个笊篱（大漏勺）把饺子捞出来，盛入盘中。

 

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 ：-）。

 

为防止饺子捞出来后不沾，可以把捞出来的饺子过一下凉水，再盛入盘中。

 

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.

 

煮好的饺子端上桌，大家就可以尽情享用了！

 

Now it is time to enjoy your homemade dumplings ！
 

 

如果饺子包的很多，可以把多余的生饺子放入冰箱冷冻室存起来. 在冷冻室铺一张烤盘纸或厨用纸巾，上面摆放饺子，之间留一点空隙，等两个小时后饺子冻得硬一些了，放入食品袋中密封，食品袋要放在冰箱冷冻室，可以存放1~2 周。想吃的时候，直接从冷冻室拿出来下锅煮就可以。注意，冻饺子要多煮三分钟，才能保证熟了。

 

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.

愿海外的游子们都能在自己的家里吃到自己喜欢的饺子：-）。

祝您节日快乐！
 

I hope that everyone who loves dumplings， no matter where they live， will be able to make their own favourite dumplings !.

Happy festive season ！