翡翠白菜素餃子【素食餡料】Chinese Cabbage Dumplings Vegetarian
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肥丁雖然不是嚴格的素食者，近年為了健康，每週一至兩天完全不吃肉類。這款翡翠白菜餃子就是以蔬菜為主的。餃子皮利用菠菜汁染成綠色，配合包餃子的手法做成菜頭形狀，賞心悅目的外形和色澤讓人食慾大增。
餡料很隨意，蔬菜的部份不一定要加入白菜，運用冰箱剩下的些許紅蘿蔔、佛掌瓜和粟米，加入清腸潤肺的木耳和膽固醇的冬菇。素食餃子的餡料由於沒有肉類黏合，比較鬆散，包餡時較難操作。所以肥丁的雜菜餡料加入適量蒸熟的芋頭，便能把所有食材黏好，包起來更得心應手。以日本味噌、香菇粉、薑粉及蒜粉調味，即使沒有肉類，各種蔬菜炒香後味道十分豐富，伴以薑絲黑醋蘸食，大滿足。
白色麵糰 （ 份量：約 36 個 )
- 中筋麵粉 All Purpose Flour 250 g
- 滾水 Boiling Water 50 g
- 冷水 Cold Water 100 g
綠色麵糰
- 中筋麵粉 All Purpose Flour 125 g
- 溫水 Warm Water 70 g
- 菠菜葉 Spinach Leaves 50 g
餡料
- 芋頭 Taro 300 g
- 紅蘿蔔 Carrot 100 g
- 佛手瓜 Chayote 200 g
- 玉米(粟米) Corn 100 g
- 乾香菇(冬菇) Dried Mushroom 10 顆
- 黑木耳 Wood Ear 10 顆
- 苦茶油 Camellia Oil 1 大匙
調味料
- 自製日本味噌 Homemade Miso 1 大匙 ( 自製味噌點這裡 )
- 原蔗糖 Demerara Raw Cane Sugar 1 小匙
- 自製薑粉 Homemade Ginger Powder 1 小匙 （自製蒜粉、薑粉做法點這裡）
- 自製香菇粉 Homemade Mushroom Powder 1 小匙 （自製香菇粉參考影音 )
- 自製蒜粉 Homemade Garlic Powder 1/2 小匙
- 米酒 Chinese Rice Wine 1 大匙
- 麻油 Sesame Oil 1 小匙
預備餡料
1. 冷水泡黑木耳，溫水泡乾香菇約 30 分鐘 ~ 1 小時變軟。倒去泡過的水，黑木耳切絲，乾香菇去蒂切絲
2. 芋頭、紅蘿蔔、佛手瓜去皮。芋頭切丁，蒸 20 分鐘，用叉子壓成芋頭泥。紅蘿蔔切幼絲，用切片器先刨薄片再切絲比較容易獲得幼絲。佛手瓜切幼絲
3. 平底鍋加入 1 大匙苦茶油，加熱至冒白煙，加入乾香菇，翻炒一下，依次加入玉米、佛手瓜、紅蘿蔔、黑木耳及米酒，翻炒一下
4. 加入原蔗糖、薑粉、香菇粉、蒜粉，翻炒均勻，加入味噌和芋頭泥，熄火，攪拌均勻，盛起放涼，備用
製作餃子
白色麵糰
5. 將剛煮滾的水 (50 g)以繞圈的方式倒入中筋麵粉中，水份盡量分散到麵粉各處。快速攪拌麵粉與滾水，將麵粉攪拌成鬆散的狀態，觸感很和暖
6. 然後倒入冷水 (100 g ) ，將材料混合搓好，取出濕黏的麵糰放在台上再搓一會兒，輕輕搓就可以了，太用力麵糰易黏手，幾分鐘的時間成麵糰，麵糰表面比較粗糙沒關係，麵筋鬆弛後再揉一下就會變光滑
7. 用碗蓋好，室溫鬆弛 30 分鐘
綠色麵糰
8. 菠菜摘葉，放入沸水中汆燙 30 秒，放入料理機，加入溫水打成菠菜汁，網篩過濾汁液
9. 倒入中筋麵粉中，快速攪拌麵粉與菠菜汁，揉搓成麵糰，用碗蓋好，室溫鬆弛 30 分鐘
包餡
10. 麵糰分成兩份，工作台不用撒麵粉，稍微向兩旁拉開，捲成長條形狀，分別將白色和綠色麵糰用雙手搓成長度相同的長條狀
11. 把綠色麵糰擀薄，包裹白色麵糰，封口對齊，收口。切成約 18 份小麵糰。重量也不需要特別精確
12. 用手將小麵糰塑圓，工作台上撒中筋麵粉，用手掌壓扁麵糰，用麵棍先把麵糰推開成圓形，一手抓著中心旋轉麵糰，一手用麵擀持續在同一個位置擀麵皮，麵棍只推入圓形直徑的 1/3 ，擀成中間厚周圍薄，包餡時中間較厚不容易破裂，邊緣較薄，煮熟後不會太厚硬
13. 一般水餃的包法：餃子皮放在掌心，把餡料放在餃子皮中間，用筷子將餡料輕輕按壓，然後把皮對摺，兩手的拇指食指往中間擠壓，中間稍微鼓起
14. 燒賣形狀的菜頭包法：用左手拇指壓住餡料，用右手將麵皮邊緣提高，順勢向前將麵皮一摺一摺合籠黏合，成菜頭形狀，收緊中間並黏緊
15. 包好的餃子放在烘焙紙上，放入蒸鍋或蒸烤爐，大火蒸 15 分鐘
小叮嚀
- 麵糰鬆弛的時候，可以準備餡料節省時間
- 未即食的餃子皮，底部沾少許麵粉，包好排好在盤中，立即放置冷凍庫冰 1 小時，別讓水餃皮上的麵粉水遇到空氣出現黏性。冰硬後取出將所有餃子混在一起放入保鮮袋存放，放回冷凍庫，就不會佔冷凍空間
- 冰過的餃子，不用退冰，直接蒸熟或下滾水煮熟
- 水煮餃子很多人覺得較難拿捏煮的時間，餃子皮易破。若不怕麻煩，可以先蒸 10 分鐘，再下滾水煮 1 ~ 2 分鐘，餃子浮起來就是熟了。先蒸後煮能確保餡料熟了，皮就不會破
Although I am not a strict vegetarian, in recent years, he has completely refrained from eating meat one to two days a week for health reasons. This emerald cabbage dumpling is primarily vegetable-based. The dumpling skin is dyed green with spinach juice, crafted into a radish shape using the dumpling-wrapping technique, and its pleasing appearance and color greatly enhance appetite.
The filling is quite casual; the vegetable part doesn’t necessarily have to include napa cabbage. You can use leftover carrots, chayote, and corn from the fridge, along with black fungus, which is good for the intestines and lungs, and shiitake mushrooms, which help lower cholesterol. Since the filling for vegetarian dumplings doesn’t include meat, it tends to be looser and more challenging to handle when wrapping. Therefore, adding an appropriate amount of steamed taro to the mixed vegetable filling can help bind all the ingredients together, making the wrapping process smoother. With seasoning from Japanese miso, mushroom powder, ginger powder, and garlic powder, even without meat, the various vegetables, when stir-fried, become incredibly flavorful. Dipping them in ginger-infused black vinegar offers a great satisfaction.
White dough (Yield: about 36 pieces)
- All Purpose Flour 250 g
- Boiling Water 50 g
- Cold Water 100 g
Green dough
- All Purpose Flour 125 g
- Warm Water 70 g
- Spinach Leaves 50 g
Fillings
- Taro 300 g
- Carrot 100 g
- Chayote 200 g
- Corn 100 g
- Dried Mushroom 10 pcs
- Wood Ear 10 pcs
- Camellia Oil 1 tbsp
Seasonings
- Homemade Miso 1 tbsp ( Homemade Miso click here )
- Demerara Raw Cane Sugar 1 tsp
- Homemade Ginger Powder 1 tsp ( Homemade Garlic and Ginger Powder recipe click here )
- Homemade Mushroom Powder 1 tsp ( Reference Video for Homemade Mushroom Powder )
- Homemade Garlic Powder 1/2 tsp
- Chinese Rice Wine 1 tbsp
- Sesame Oil 1 tsp
Preparing Fillings
Soak the black fungus in cold water and the dried shiitake mushrooms in warm water for about 30 minutes to 1 hour until they soften. Drain the soaking water, shred the black fungus, and remove the stems from the dried shiitake mushrooms before slicing them into thin strips.
Peel the taro, carrot, and chayote. Cut the taro into cubes and steam for 20 minutes, then mash it into taro puree using a fork. Cut the carrot into fine shreds; it’s easier to first slice it thinly with a slicer and then cut it into shreds. Cut the chayote into fine shreds as well.
In a frying pan, add 1 tablespoon of bitter tea oil and heat until it starts to smoke. Add the dried shiitake mushrooms and stir-fry briefly, then add the corn, chayote, carrot, black fungus, and rice wine, and stir-fry again.
Add raw sugar, ginger powder, mushroom powder, and garlic powder, stir well, then add miso and taro puree, turn off the heat, mix well, transfer to a serving dish to cool, and set aside.
Making the Dumplings
White Dough
Pour the just boiled water (50 g) into the all-purpose flour in a circular motion, distributing the moisture as much as possible throughout the flour. Quickly stir the flour and boiling water together until the flour becomes loose and feels warm to the touch.
Then pour in cold water (100 g), mix the ingredients and knead well. Take out the wet and sticky dough, place it on the countertop, and knead a little more gently. Too much force will make the dough stick to your hands. After a few minutes, the dough will come together. It’s okay if the surface of the dough is a bit rough; after the gluten relaxes, knead it again to make it smooth.
Cover with a bowl and let it rest at room temperature for 30 minutes.
Green dough
Pick the leaves of the spinach, blanch them in boiling water for 30 seconds, then place them in a blender. Add warm water and blend to make spinach juice, then strain the juice through a fine sieve.
Incorporate the all-purpose flour and quickly mix it with the spinach juice, knead it into a dough, cover with a bowl, and let it rest at room temperature for 30 minutes.
Wrapping up the Fillings
Divide the dough into two portions, no need to sprinkle flour on the workstation, gently stretch it out to the sides, and roll it into a long shape. Then, use your hands to roll the white and green dough into long strips of equal length.
Roll out the green dough thinly, wrap it around the white dough, align the sealed edges, and pinch shut. Cut into about 18 small dough pieces. The weight does not need to be especially precise.
Using your hands, shape the small dough into a ball. Sprinkle all-purpose flour on the work surface, then flatten the dough with your palm. Use a rolling pin to first push the dough into a round shape; with one hand, hold the center and rotate the dough while the other hand rolls in the same position to flatten the dough. The rolling pin should only press into one-third of the diameter, creating a thicker center and thinner edges so that when filling, the middle remains thicker and is less prone to tearing, while the thin edges won’t become too thick or hard after cooking.
The method for wrapping dumplings: Place the dumpling wrapper in the palm of your hand, put the filling in the center of the wrapper, gently press the filling with chopsticks, then fold the wrapper in half. Use your thumbs and index fingers to press towards the center, slightly puffing up the middle.
The method of wrapping the dough in the shape of dumplings: Press the filling with your left thumb, while using your right hand to raise the edges of the dough, folding it forward in a pleating manner to seal it together, forming a dumpling shape. Tighten the middle and seal it securely.
Place the wrapped dumplings on baking paper, put them in a steamer or steam oven, and steam on high heat for 15 minutes.
Tips
- When the dough is resting, you can prepare the filling to save time.
- For uncooked dumpling wrappers, dust the bottom with a little flour, then wrap and arrange them on a plate. Immediately place them in the freezer for 1 hour, making sure that the flour on the dumpling wrappers doesn’t come into contact with air to avoid stickiness. Once frozen, take them out, mix all the dumplings together, and store them in a ziplock bag before putting them back in the freezer to save space.
- Frozen dumplings do not need to be thawed; you can steam them directly or boil them in hot water until cooked.
- Many people find it challenging to determine the cooking time for boiled dumplings, as the wrappers can easily break. If you’re not afraid of a little extra effort, you can first steam them for 10 minutes, then boil them in hot water for 1 to 2 minutes. The dumplings will float when they are done. Steaming before boiling ensures the filling is cooked through while preventing the wrappers from breaking.
