我真的很愛泡菜~
這次的泡菜料理，我學做了泡菜餃子。不過蒸出來的餃子實在有夠丑 
餃子的内陷的主材料有三四种，我的版本沒完全照著走~
内陷材料： Filing:
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豬絞肉 1/4磅 *另外還有牛肉，如果有加入1/4磅，沒有也沒關係。（我沒加） 泡菜 2杯 切顆粒 韓式冬粉 1 1/2 OZ 洋蔥 1/2顆 切顆粒 青蔥 3小束 切顆粒 蒜末 1湯匙 姜末/姜汁 1茶匙 麻油 1湯匙 雞蛋 1顆 胡椒和鹽 各1/2茶匙 麵粉 1湯匙 *我參考的食譜中有豆腐和豆芽，這兩种我也沒加。 餃子皮 1包 |
2 cups chopped kimchi
1/4 lb ground beef (optional)
1 package of Dumpling skin |
1) 泡菜顆粒切好以後，把多餘的泡菜汁擠掉（越乾越好）。
Finely chop the Kimchi and squeeze out the kimchi juice (as much liquid as possible).
2）大盤，把所有材料擺放在盤中，隨後加入麻油、胡椒粉、鹽、雞蛋和麵粉。
place all the ingredients in a large big bowl,add sesame oil,pepper,salt,egg and all purpose flour. Mix well by hand.
1) 可以開始包餃子咯！
place one teaspoonfull of the filling on a wrapper, wet the edges of the wrapper with water and seal it into a half-moon shape.
1) 包好的餃子放到鍋子蒸10分鐘就能上桌咯！
place the dumplings into steamer steam abt 10mins.
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剩下的餃子内陷怎麽辦？ 不用怕！用剩下的肉餡來做泡菜肉餅就好~
leftover dumplings filing? no worry. you may try my recipe and turn into nice and yummy kimchi pork pancake.
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餃子内陷
雞蛋1 顆
韓式煎餅粉 ½ 杯 *如果沒有我提及的煎餅粉，改用1/2 杯麵粉 |
Leftover dumpling filing
1 Egg
½ cup of Korean-readymade pancake mix or flour |
1) 把肉餡、雞蛋和韓式煎餅粉放入大碗中。
leftover filling,egg and pancake mix/flour into a large bowl.
2）攪拌均勻。
mix it well.
3）熱鍋（中火）加入一大湯匙的肉餡，弄成圓形煎約3分鐘。翻面同樣煎3分鐘。
place a spoonful of the mixture into heaty pan.spread it and make a round shape.fry them with medium high heat,each side abt 3mins.
肉餅顔色金黃色代表煎好。
when both sides become golden brown,they are done and ready to eat.
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