如何做锅贴

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这是一种风靡亚洲的传统食物，形似饺子，中文叫做锅贴，英文叫做”potstickers”。按照下面的步骤，你可以从头开始自己做锅贴，也可以买已经做好的饺子或者锅贴皮，配上自制的馅料。下面的菜谱可以做20个锅贴，足够3-4人份的正餐或者10人左右的开胃菜。

素材

  • 锅贴皮 （可选，也可以买市售的锅贴皮）：
    • 2杯（480毫升）多用途面粉（留一点做手粉）
    • 1/3杯（80毫升）开水
    • 2/3杯（160毫升）温水
    • 1个鸡蛋（可选）
    • 1/4茶匙（1毫升左右，一小撮）盐（可选）
    • 1茶匙（5毫升）植物油（可选）
  • 馅
    • 半磅（250克）绞碎的肉（猪肉、虾肉、牛肉都是常见的品种）
    • 1杯（240毫升）大白菜、小白菜或者油菜（细细切碎）
    • 2茶匙（10毫升）芝麻油或者料酒
    • 1茶匙（5毫升）新鲜的姜
    • 1茶匙（5毫升）新鲜大蒜
    • 1茶匙（5毫升）新鲜的葱
    • 2茶匙（10毫升）酱油
    • 1茶匙（5毫升）盐
    • 1/2茶匙（2.5毫升）胡椒粉
    • 1/4杯（60毫升）鸡高汤（可选）
  • 蘸料 :
    • 2汤匙（30毫升）陈醋（最好是山西老陈醋）
    • 2汤匙（30毫升）将有
    • 2茶匙（5毫升）香油
    • 一点磨碎的白胡椒
部分 1
部分 1 的 4:

做锅贴皮

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    如果水温微热，锅贴皮的软硬程度更合适。将80毫升水烧开，然后离火加入160毫升常温水。 [1] 将80毫升水烧开，然后离火加入160毫升常温水。
    • 也可以小火加热240毫升水，1-3分钟之后离火。如果水快开了或者已经开了，离火后晾至略高于室温。
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    虽然这些配料都不是做锅贴必须的，但有的菜谱会要求加盐、植物油以及/或者鸡蛋。 [2] [3] 在水中加一点盐以增添风味，将一个小鸡蛋和5毫升植物油加进面粉中，这可以使面团更好成型。然后像通常的和面步骤一样继续，但是需要注意，鸡蛋会给面团增加水分，所以下一步你可能不需要用到所有的水。
    • 如果这是你第一次做锅贴，可以简单一点，跳过这一步。如果锅贴皮容易散开或者味道太淡，下一次的时候就可以加一种或几种可选材料。
  3. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/d\/d6\/Make-Guo-Tie-%28Potstickers%29-Step-3-Version-2.jpg\/v4-460px-Make-Guo-Tie-%28Potstickers%29-Step-3-Version-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/d\/d6\/Make-Guo-Tie-%28Potstickers%29-Step-3-Version-2.jpg\/v4-728px-Make-Guo-Tie-%28Potstickers%29-Step-3-Version-2.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    将480毫升面粉放入一个大碗中，一次加一点温水，用筷子或者木勺将所有原料搅拌均匀，当面团有一点发粘，看不见干面的时候停止加水。
    • 因为面粉品牌和你厨房湿度的不同，你可能不需要用之前准备的所有水，不过可以将多余的水放在一边，以免下几个步骤中面团发干。
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    一旦面团粘得搅不动的时候，就将其取出，放在干净的面板上，用手揉。揉几分钟之后面团就应当变得光滑了，揉到面团中没有结块并且可以揉成一个球的时候就可以了。
    • 如果面团太黏，可以在面板上或者手上撒一些干面粉，如果面团太湿，就再加一点干面粉。
    • 如果面团太干，难以成团，就再加一点水。
    • 揉面之前记得洗净擦干双手。
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    用保鲜膜将面团包起来或者放在小碗中，盖上保鲜膜或者湿布。这样可以锁住面团释放出来的湿气，使面团变柔软。 [4] 醒面的时间最少要10分钟，半小时最好。
    • 为了节省时间，你可以在等待的时候拌锅贴馅，醒面的时间并没有严格要求，你完全可以拌好馅之后再去揉面。
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    面醒发好之后，将面团分成大小均等的20块。为了简单一点，你可以先将面团分成四大块，再将每块分成5小块。
    • 或者，你也可以将面团搓成直径为2.5厘米的条，然后切成1.25厘米厚的剂子。 [5]
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    在干净平坦的面台或者面板上撒一些面粉防粘。用擀面杖将剂子擀平成直径7.5厘米的圆形。 [6] 如果面皮过于透明或者容易破，就擀得小一点，因为饺子皮太薄的话容易碎。
    • 为了加快擀的过程，你可以在用擀面杖擀开之前先用手掌将剂子压成小圆饼。
    • 锅贴皮中间厚四周薄，在包馅的时候更方便。
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    锅贴皮擀好后，在两面都撒上面粉防粘，然后摞成一摞。饺子皮就擀好了。
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    用湿的厨房纸将饺子皮盖好，这样在你做其他准备工作的时候饺子皮能够保持湿润。最好擀好饺子皮之后马上包，以免干掉。如果几天之内都不用的话，将饺子皮放进冰箱，或者冷冻起来，这样可以保持几个月。 [7]
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部分 2
部分 2 的 4:

拌馅

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    剁出240毫升左右的白菜碎。你可以用任何硬质绿叶菜，但传统的锅贴用的是白菜或者小白菜。这两种蔬菜有时候都以“白菜”的名称出售。
    • 如果你要做素馅锅贴，切碎480毫升蔬菜。
  2. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/a\/a6\/Make-Guo-Tie-%28Potstickers%29-Step-11-Version-2.jpg\/v4-460px-Make-Guo-Tie-%28Potstickers%29-Step-11-Version-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/a\/a6\/Make-Guo-Tie-%28Potstickers%29-Step-11-Version-2.jpg\/v4-728px-Make-Guo-Tie-%28Potstickers%29-Step-11-Version-2.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    在切碎的蔬菜中加入5毫升盐，等五分钟，让盐逼出蔬菜中的水分，然后用过滤器或者漏勺滤掉多余的水分。 [8]
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    如果要增添一点辣味，剥一些新鲜的姜和大蒜，切碎，各自五毫升即可，最后切碎一些葱。
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    在亚洲的不同地区，猪绞肉、牛绞肉或者虾肉都是常见的选择，也可以将不同的肉混合在一起。
    • 处理完生肉之后用温水和肥皂洗手，避免感染有害细菌。用热肥皂水清洗所有接触过生肉的厨具。
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    将10毫升酱油、10毫升芝麻油或者料酒、2.5毫升胡椒粉混合均匀。调味料的组合有很多种，你可以自行选择。其他常见的选择包括60毫升鸡高汤，一点辣椒粉或者一点五香粉。 [9] [10]
    • 如果你想选择其他调味料，可以盛一勺混合调味料在火上烧成棕色，尝一尝看看是否还需要再加些调料。
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部分 3
部分 3 的 4:

包锅贴

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    用勺子或者筷子将7-15毫升馅放在锅贴皮的中间，如果皮有点薄或者有点小，馅的用量也要相应减少。
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    将锅贴皮对折，呈半月形，但不要将边缘完全压紧，只要将锅贴皮边缘的中间部位压紧就好，这样锅贴的其他地方还是没包好的。
    • 注意，如果你用的是买的饺子皮，用湿手指将皮的边缘沾湿，直到可以压紧包起来为止。
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    用大拇指和食指拿起面皮的一角，压向之前压紧的中间部位， [11] 这时面皮应该呈现出锅贴最为典型的褶。将两层面皮压紧。
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    方法和之前一样，拿起面皮边缘，向中心折，然后压紧。重复这个步骤直到每边有三到四个褶并且锅贴已经完全闭合。
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部分 4
部分 4 的 4:

煎锅贴

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    在一个炒菜锅，平底煮锅或者平底煎锅中加一些食用油，薄薄一层即可。中火加热直到油开始闪光，或者放入一小块蔬菜或馅料时丝丝作响。
    • 用烟点高的植物油，比如菜籽油或者花生油。
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    将锅贴小心地放进锅中。锅贴如果之前应该放在耐热的容器上，这样就不会黏在一起。 [12]
    • 你可能需要分好几批煎锅贴。不要将锅贴摞在其他的上面，这样熟的不均匀。
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    根据锅内温度的不同，需要2-7分钟不等的时间 [13] [14] ，你可以打开锅盖看看熟了没有。
    • 当闻到微糊味道的时候马上离火。用耐热的厨具将黏在锅底的锅贴松动一下，一两分钟之后再放回炉灶上。
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    锅贴一边呈金棕色之后，打开锅盖，倒入15-45毫升水，薄薄地盖住锅底即可。
    • 在锅边边转边倒水。这样可以使水分布均匀，也避免锅内某个部分温度下降过快，也可以避免水倒入热油的时候飞溅开来。
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    盖上锅盖，用小到中火再加热4、5分钟，如果锅贴煎好之前水干了就再加一点水。注意不要在烹饪过程中翻动锅贴，锅贴的特色就在于只有一面是脆的。
    • 取出一个锅贴切开，看一下是否已经熟了，锅贴馅应该呈棕色并且完全熟透。
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    将锅贴从锅中取出，如果需要的话，再放入下一批。锅贴做好后，可以选择自己喜欢的蘸料：
    • 任何陈醋都可以独立做蘸料，或者和等量的酱油以及一点香油混合。
    • 将醋和雪利酒混合，或者将干红和甜酱油混合，做成甜口的蘸料。
    • 黑胡椒和姜片可以增添另一层风味，可以放在蘸料里，也可以单独提供。 [15]
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小提示

  • 如果你不想将饺子煎成锅贴，也可以在沸水中煮4-6分钟，这种做法也是非常传统而经典的。
  • 根据个人口味，锅贴馅的原料和配比可以有很多种——纯肉馅（猪肉、虾肉、鸡肉等等）、纯素馅（竹笋、香菇、白菜、油菜等等）、菜肉混合馅。
  • 蘸料的配比也可以根据个人口味调整，蘸料多少，盐和酱油的多少都可以调整，你可以试试不同的配方。
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你需要准备

  • 大碗
  • 搅拌盆
  • 保鲜膜
  • 炒锅、平底煮锅或者平底煎锅
  • 和锅配套的锅盖

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参考

  1. ↑ http://www.thelittleteochew.com/2009/10/chinese-dumplings-homemade-wrappers.html
  2. ↑ http://www.thelittleteochew.com/2009/10/chinese-dumplings-homemade-wrappers.html
  3. ↑ http://www.mywoklife.com/2009/05/homemade-potstickers-recipe.html
  4. ↑ http://thelunacafe.com/asian-potsticker-dough-chinese-jiaozi-japanese-gyoza/
  5. ↑ http://thelunacafe.com/asian-potsticker-dough-chinese-jiaozi-japanese-gyoza/
  6. ↑ http://chinesedumplingrecipes.com/how-to-make-chinese-dumplings-from-scratch.html
  7. ↑ http://chinesedumplingrecipes.com/how-to-make-chinese-dumplings-from-scratch.html
  8. ↑ http://chinesedumplingrecipes.com/how-to-make-chinese-dumplings-from-scratch.html
  9. ↑ http://www.zojirushi.com/recipes/-i-guo-tie-i-fried-pot-stickers-
  1. ↑ http://www.mywoklife.com/2009/05/homemade-potstickers-recipe.html
  2. ↑ http://www.thelittlekitchen.net/how-to-make-chinese-potstickers/
  3. ↑ http://www.thelittleteochew.com/2009/10/chinese-dumplings-homemade-wrappers.html
  4. ↑ http://www.mywoklife.com/2009/05/homemade-potstickers-recipe.html
  5. ↑ http://www.herworldplus.com/solutions/recipes/recipe-pan-fried-dumplings# .U9Rx86iVspM
  6. ↑ http://www.herworldplus.com/solutions/recipes/recipe-pan-fried-dumplings#.U9Rx86iVspM

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