Thursday 25 July 2013

上湯水餃 Soup Dumplings


我們中國人很喜歡吃餃子,無論是上海或北方式的水餃、蒸餃、煎餃;或廣東、香港式的上湯水餃,都是人們自小吃大,心愛的民間食物之一。

We Chinese love dumplings. Whether it be the Shanghai, Beijing style boiled, steamed, pan-fried; or the Guangdong, Hong Kong style soup dumplings; they are some of the most popular folk foods that we ate and grew up with.


「外省」餃子的種類,做法和餡料的選用比較多;因為上海和北方人的主要食糧是用麵麥製成的,所以對他們,餃子是很傳統和重要的日常和年節食品。

南方人生自「魚米之鄉」,日常主食以米為糧;因此我們在香港吃的水餃是以米粉為主要原料搓成的。港式麵店賣的水餃與茶樓點心的蒸餃不同。在香港吃港式水餃,即是指在麵檔或麵店那兒,與雲吞麵同賣的「上湯水餃」。

Compare to Guangdong and Hong Kong; dumplings made in "other provinces" come in a greater variety, and their ingredients can be made up of all different kinds of meat; seafood, as well as a mixture of preserved and fresh vegetables. This is because in these provinces, their daily diet is based on food that's made with wheat flour like dumplings; therefore dumplings have become traditional family food which they consume on a daily basis and on special and festival celebration times in these places.

On the other hand the southern part of China is well known for their valuable access to fish and rice produces; the dumplings we have in Hong Kong are mainly made with rice flour. Bear that in mind though, the dumplings that are sold in noodle stalls and noodle shops are different to those "dim sum dumplings" that we have in Cantonese restaurants. In Hong Kong, if you want to eat soup dumplings, it's better if you go to noodle stalls or noodle shops, as you can only have the proper and genuine Hong Kong style "soup dumplings" there.


我是甚麼形式的餃子也愛。但平常做的,多是上海和北方的口味; 水煮、蒸或煎。也通常都是自己做餃子皮去包。

最近天氣苦熱翳悶,胃口不怎麼好。卻突然間緬懷起以往吃麵的日子,很想念在香港時吃的水餃。

I love all different types of dumplings, though I normally made the Shanghai and Beijing type a bit more often. And I usually made the wrappers myself too.

It was so hot and humid lately; didn't feel like eating or cooking. Somehow I started to miss having those soup noodles and dumplings in Hong Kong. 


湯餃習慣要用很薄的皮。家中剛巧又正用完了米粉,想到一個方法,可以把麵粉做的皮也擀得薄薄的。捲起衣袖,馬上動手搓粉!餡料方面也是很容易就準備好了。

With soup dumplings, you have to use very thin dumpling skins. And it so happened that I had just run out of rice flour, so I came up with an idea which could produce super thin wheat flour wrappers. Rolling up my sleeves, I put my plans into action. The fillings were very simple to prepare too. 


上湯水餃
( 可做 30 - 36 個 )

材料:

水餃皮
  • 中筯麵粉 300g + 多預些作搓粉時補充和灑桌面之用
  • 沸水 50ml
  • 室温水 100ml + 多預些作搓粉時補充之用
  • 鹽 1/4 茶匙

水餃內餡:
  • 粗剁梅頭豬肉 200 g 與切粗粒蝦仁 200g 在小碗內拌勻
  • 香菇 4 隻洗淨用熱水完全浸軟切薄幼絲
  • 木耳 1 - 2 朵浸軟洗淨切幼絲
  • 筍片 80 g 切幼絲
  • 葱或韮菜两支切粒
醃料:
  • 鹽 2 茶匙
  • 生抽 ( 醬油 ) 2 茶匙
  • 糖 2 茶匙
  • 蠔油 2 湯匙
  • 麻油 1 湯匙
  • 胡椒粉 1/2 茶匙
  • 生粉 2 茶匙
  • 紹興酒 1 湯匙 ( 可以不加 )
          雞蛋 1 隻打勻


做法:

內餡:
  • 除了雞蛋液外,把全部材料置大碗內,用筷子或長餐匙用順時針方向把餡料攪至略富彈性,加 1 - 2 湯匙蛋液拌勻便成水餃內餡。蓋上保鮮紙置冰箱內醃 半小時。   
水餃皮:
  1. 大碗中篩進麵粉,加入熱水,用矽膠棒把水和麵粉快手拌在一起;然後把餘下的水加入。用手攪拌均勻成為無粉粒狀態的麵團。如太軟的話可多加點粉,太乾了可以多加些水;直至麵團軟硬適度。用手掌根部把麵團搓揉 5 - 6 分鐘至光滑。
  2. 把麵團放進底部與四壁均已塗油的盆內,蓋上保鮮紙;靜置鬆弛 1 小時。

      3.  桌上灑麵粉,把鬆弛好的麵團放在桌上,麵團表面也灑些麵粉;然後搓揉 2 - 3 分鐘,
           使麵團更光滑更有彈性。
      4.  桌上再灑麵粉,擀麵棍也抹上麵粉。把搓好的麵團輕輕推擀至闊大而厚度均勻的一張
           薄麵皮。              
      5.  用直徑 7½ cm 的圓切模印出圓形水餃皮
    

        6.  小心把每塊水餃皮輕輕取起,排放在另一方已灑了麵的桌面。
        7.  桌上灑麵擀麵棍也抹上麵粉。把每一塊水餃皮擀麵棍再两面推擀成更圓大和更
             薄;每塊約 10½ cm  左右圓徑的水餃皮推擀期間桌面、水餃皮擀麵棍都補充麵
             ,以保持不黏的狀態。把全部水餃皮擀好便成。
       
包水
  1. 把 1 塊水餃皮置手中,放上適量的餡料,不要太多,以能合起時不會有餡料外露為準。
  2. 左手用虎口夾著水餃,左手指頭定著內面下方之時把上方邊部向外推;右手在外邊從右向左推摺。記著摺疊是在外面,內面向著自己這方不要摺疊的。
  3. 摺好後把邊緣按緊收口,用雙手提起餃子,两指頭從餃子後面,揑緊中央部份圍成半月形並向前推,把餃子按坐在檯上定形便成。
  4. 做好的水餃要排放在鋪抹了麵粉的盤子或大碟上,更要每個之間都保持距雖;那取起時才不會黏底或扯穿餃子

上湯水餃:
  1. 先熬好一煲美味上湯備用 ( 口味隨自己喜歡 )。
  2. 煮水餃:大煲內煲滾一大煲水,下少許油以防水餃煮時互相黏貼。先放一隻鏟子在煲底才下餃子,小心輕力從底部細細翻攪。
  3. 水再沸開後轉用中火把餃子多煮 5 - 6 分鐘,不用掩蓋。期間要小心把水餃翻動好方便煮透。用筷子夾著餃子時感到硬實便是熟了,可切開一隻查看。
  4. 用有空隙的杓子把餃子撈起,放進上湯去;灑下韮黃或葱花,便成為「上湯水餃」了,即時進食。

在香港吃的水餃內餡都不會把菜包進去的。習慣上,湯餃上桌時碗內會先放幾株川燙得綠油油的菜芯;盛進餃子,淋下上湯,灑上一大撮的韮黄粒。一碗香噴噴、熱騰騰的「上湯水餃」,佐著紅醋、辣椒油;吃一口餃子的爽滑香軟,喝一口上湯的鮮甜美味。這就是港式水餃的特色。

We don't put vegetables inside the fillings in Hong Kong. Instead we arranged some branched green vegetables on the bottom of the bowl, spoon in the dumplings, and pour in the soup; sprinkle some chopped yellow chives on top. Then a large bowl of steaming and aromatic " soup dumplings" is ready. Served with red vinegar and chilli oil; imagine enjoying a mouthful of these delicious, soft yet crunchy dumplings, accompanied by a mouthful of fresh tasting soup. This is the soup dumplings Hong Kong style.



被推擀得薄薄的麵皮內裏著又大又肥美的水餃;滿足了腸胃,消解了鄉愁。

Kneaded and rolled out the dough thinly to make my own dumpling wrappers. Eating these homemade soup dumplings later, my stomach felt a lot more settled, and so was my homesickness. 


34 comments:

  1. 非常好吃啊!!我这周末就弄来吃!真是诱人! from:欣

    ReplyDelete
    Replies
    1. Dear 欣,

      謝謝你!! 祝你有個愉快的週末!!
      做水餃,玩和吃都是享受哩 ~

      Delete
  2. 每次来你家串门子都是一件快乐而赏心悦目的事,除了有好吃的料理,华丽的排场更是少不了!!真的很有心思耶。。。

    ReplyDelete
    Replies
    1. Dear Little blue,

      感謝你的欣賞和讚美。
      每次我去你家,也都是很愛你弄的美食和拍得優美的照片啊!! ~

      Delete
  3. 我也很喜欢吃水饺,
    谢谢你的分享:)

    ReplyDelete
    Replies
    1. Dear Aunty Young,

      不要客氣!!
      分享是快樂的事情,我也多謝你的 ~

      Delete
  4. Hi Jane,

    Great article! This is going to be the activity for my daughter Aiko and me next week! She love this soup dumpling, she will be amazed that she can actually make it on her own!

    Thanks for sharing.

    ReplyDelete
    Replies
    1. Dear Catlux,

      Thank you very much!! I'm glad you and your daughter love soup dumplings too.
      Making these together is going to be an unforgettable experience for you both to look back in the future; same as any other cooking time that you spent with her during her childhood :)

      Delete
  5. Jane, your dumpling looks absolutely tasty. I will try your recipe, thanks for sharing!!!

    ReplyDelete
    Replies
    1. Dear Esther Lau,

      Thank you!! We love dumplings ~
      Don't mention it, I enjoy looking and reading about your cooking too!!

      Delete
  6. can we make a batch and store in fridge/ freezer in advance? how long can it be kept for? thx

    ReplyDelete
    Replies
    1. Dear pooooeee,

      I believe you can, though I've never made enough to have them put away. We usually devour them faster than we making them :)I think you need to place them on a floured large flat container and space them out, covered and put the whole container in the freezer. You can store them for up to 3 months in the freezing compartment.

      If you're not going to cook them straight away, I think it's better if you put them straight into the freezer after you've made them. I found that dumplings being kept in the fridge tend to become soften and hard to handle. You can cook them straight from frozen, just try a couple initially to find out how long it takes to cook it through - it's very important that you cook the food through when cook from frozen.

      Delete
  7. wow, you even made the dumpling wrapper from the scratch, usually I just use store bought, hehehe..Can I have a bowl of your dumpling soup, sound absolutely delicious!

    ReplyDelete
    Replies
    1. Dear Sonia,

      Thank you!! Wish I could serve you some :) Shop bought pastry is ok to pan-fry, steam or boil;I just feel that soup dumplings need to have very thin wrappers, and it's really difficult to buy good ones even in Hong Kong ~

      Delete
  8. 你真厉害!还自己动手做了水饺皮。 虽然很费事, 但是享用时一定很高兴了!
    有时间我也要试试这个食谱, 一要亲手做水饺皮, 谢谢分享!

    ReplyDelete
    Replies
    1. Dear May,

      謝謝你。那裏的話!你說得對,是要花一點時間,但很值得。
      我們香港人吃雲吞和水餃都喜歡皮薄餡靚的,我還沒有買過/見過香港式的水餃皮哩!

      Delete
  9. Hi Jane, 看起来太美味了!我一直都想自制皮因为在英国买的皮觉得不是那么好吃..就是一直没有开工!找一天必须提起精神擀面皮了^^ 谢谢分享

    ReplyDelete
    Replies
    1. Dear Jenny,

      對啊,就是因為身處外國,想吃自己喜歡的就要動手;造成了我們喜歡下厨的理由。
      不用客氣,努力加油!! :)

      Delete
  10. 好吃莫過水餃!!!
    小時候外婆常常包水餃, ㄧ鍋釀得鮮甜的肉餡, 清新的水餃湯... 真是我童年最美好的回憶了(我是大胃王 至少可吃上二十顆 :)

    ReplyDelete
    Replies
    1. Dear Miss LK,

      水餃的確擁有很多我們童年時和家人親人温暖滋味的回憶。那些日子,不怕重磅長肉;愛吃就吃!大人愈做愈開心,孩子們也吃得痛快。只是沒想到 Miss LK 也可以一次幹掉二十顆 ^^


      Delete
  11. 我没有自己做过水饺皮,下次一定要试试看。超爱水饺,不论什么形式。

    ReplyDelete
    Replies
    1. Dear Kelly,

      自己做水餃皮其實一點不難;Kelly 這麼能幹,一定要試試看!水餃真是好吃又老少咸宜。

      Delete
  12. 我絕對不能與MissLK共食水餃,預估會互搶;)。一次也是至少20顆,然後偶爾再來幾顆當零食,逕吃到宵夜。

    ReplyDelete
    Replies
    1. Dear V,

      哈哈,那麼如果我要邀請 V 和 Miss LK 一起來我家吃水餃的話,加上我先生和我 ... 四個水餃王!我一定要两天前開始動手包了 :)

      Delete
  13. Hi Jane,
    Just one question, u hv mentioned rice flour! So can i switch the flour to rice flour? I guess they wl be different on the elasticity. Thanks,

    ReplyDelete
    Replies
    1. Dear Catlux,

      You can use rice flour, but you will have to add some other flour into it too, I haven't worked it out the best recipes just yet ... I've seen your post, well done for making the dumplings successfully with your daughter, I guess you used plain flour then.

      Delete
  14. Dear Jane,

    What other flour can subsitute 中筯麵粉? Should I use All-Purpose ? I tried to make 水饺皮 before, but it's horrible. :)

    Also, would you please show me how to make the soup? It looks really tasty. Thank you for sharing.

    Jessie

    ReplyDelete
    Replies
    1. Dear Jessie,

      Can you check the Nutrition Information ( Typical values ) at the back of the package, if per 100g of flour has 9 - 11.5% protein, then it's suitable.

      For a quick soup, I usually do this: In a pan of water, add 6 -8 washed dried Chinese mushroom ( dried Shiitake mushroom ), 4 chopped spring onions, 2 slices of ginger, 2 cloves crushed garlic, bring to the boil and simmer for 10 minutes. Then add 2 tablespoon of good quality Oyster sauce; some salt, soya sauce, sesame oil, sugar to taste, bring to the boil again and serve.

      Delete
    2. Dear Jane,

      Thank you so much! I am going to try that! Many thanks...

      Jessie

      Delete
  15. Hello Jane,

    請問你用那牌子和型號的相機呢?妳所有的照片都拍攝得很美,光暗分明。另外,餐桌上顔色鮮艷的花朵是你親手種的嗎?

    今天的英國終於稍稍涼下來,我們應該可以甜睡一晚。祝週末愉快!

    ReplyDelete
    Replies
    1. Dear Shirley,

      謝謝你的喜歡和欣賞。我一直用的相機是 Nikon D70,用了十年了!最近才換了 D600,新相機反而不習慣,有很多地方還在摸索中。

      是啊,花都是我先生種的 :) 今天我們這兒正在下雨,他說真好,不用他淋花!
      也祝你週末愉快!!

      Delete
  16. 我最想念的就是过年时的饺子。中国人包有很多种呢,有很多褶,半圆形的,有方皮元宝形的,还有随便一捏的馄饨~

    Silvia

    ReplyDelete
    Replies
    1. Dear Silvia,

      說得不錯啊!在外國生活的我們真是對小時吃的水餃念念不忘!以前覺得很難做,自從用這個方法作水餃皮後,也可以經常包些來飽餐一頓 :)

      Delete
  17. 超愛水餃!

    Pearl

    ReplyDelete