【中英文诠释】歪果仁是如何包饺子惹,无忧小雅哥微信公众号文章

新春

快乐

来到国外，小伙伴们是不是发现最火的中国菜竟然是饺子~歪果仁们还很喜欢吃~但是，你确定自己能用英语描述清楚怎样做饺子吗？这可是国粹，不和歪果仁详细介绍一下怎么对得起自己呢？今天小雅哥就带大家来感受一些歪果仁眼里，饺子是怎样炼成的！

The Pastry

和面醒面

To make the dough, sift the flour into a large mixing bowl. Slowly stir in the water, a little at a time, until you have a firm dough (it shouldn't be wet), then turn out on to a work surface and knead for about five minutes until smooth. Cover with a damp cloth and leave to rest for at least 30 minutes.

和面的步骤不难，在大碗里放面粉，加水缓慢搅拌直到面团变硬变实。之后揉面揉到面团的表面变光滑，这个过程需要5分钟。面团做好后用湿布盖上，等待30分钟（其实是给面团发酵的时间）。这里补充一点词汇，酵母粉用英语可以说yeast, self-raising powder.

The Filling

剁饺子馅

Meanwhile, finely chop the cabbage. I find this easiest to do in a food processor, as Chinese cabbage has a very large stem. Put in a colander or sieve over the sink or a large bowl, sprinkle liberally with salt (about ¼tsp), and leave to drain for at least 30 minutes.

把白菜剁碎之后放入滤锅或筛子，下面放一个碗。在碎白菜上均匀撒盐，这么做是为了沥干水。其实在很多中国家庭会用纱布包住白菜碎用力挤干白菜碎里的水分，这样和肉糜搅在一起的馅才好吃。

Put the pork in a bowl and stir in the ginger, soy sauce, wine, sesame oil and egg until well combined. Squeeze out the cabbage thoroughly and add to the bowl along with the chopped chives. Mix thoroughly. Heat a little oil in a small frying pan and fry a pinch of the mixture to check the seasoning – add salt if necessary. At this point you can leave the filling to sit if you like.

把剁好的猪肉糜与姜汁，酱油，酒，芝麻油和鸡蛋蛋清放入碗中一起搅拌均匀。把白菜碎挤干水，和切碎的香葱一起放入碗中与肉馅搅拌。取一点肉馅煎熟尝咸淡。小雅哥表示，我家包饺子都是直接尝生的馅是咸是淡。不过check the seasoning这个用法是很地道的。

Rolling & Shaping

擀皮包饺子

Divide the dough into three, and put two bits back under the cloth. Put the remaining piece on a lightly floured surface. Roll it into a sausage about 2.5cm in diameter then cut this into pieces about 2cm long, rolling the sausage a quarter turn towards you after each cut so the piece are slanted in different ways.

揪出三分之一的面团放在撒了干面粉的面板上，先搓成棍状，切成2厘米长的小块。

Dust the pieces with flour, then squash each flat with your hand. Roll out to about 11cm in diameter and stack between pieces of greaseproof paper.

将小块擀成直径约11厘米的圆形饺子皮，夹着防油纸摞起来。小雅哥表示只要面皮上撒些干面粉就不会粘在一起了。。。

To shape, hold one circle in a lightly floured hand and put a heaped teaspoon of filling (avoiding too much liquid) in the middle. Make a pleat at two o’clock, as you look at the dumpling, and then bring the opposite side over to the pleat and pinch the two together. Continue in this way down the length of the dumpling until it is well sealed. Put on a floured tray and repeat with the other dumplings, covering each tray with a damp cloth once it’s finished.

看看这歪果仁包饺子，整的像是谍战片的节奏，2点钟方向都用起来了。。。不过为了能快速习得包饺子的办法，歪果仁还是蛮拼的。几点注意：手上一定要有干面粉；馅不要太多，水分太足；在2点钟方向起摺，把饺子口从两边封好；包好的饺子放在撒过面粉的储物盒里。

Cooking

下锅煎饺子

Bring a large pan of water to the boil. Add a batch of dumplings (just enough to cover the base of the pan), stir once and leave until they rise to the top. Cook for six minutes more, then lift out with a slotted spoon and either keep warm, or (and preferably) serve immediately. While they’re cooking, whisk together all the ingredients for the dipping sauce.

平底锅里烧热油，放饺子入锅刚刚好铺满锅底。注意翻面直到全部煎熟。一般煎制6分钟以上，熟透后用漏勺盛出。煎饺子的同时可以调制蘸碟。

不过中国人比较喜欢吃煮的水饺和蒸饺，煎饺偶尔也吃一点，不过咱们有更加大气的叫法，锅贴~

最后附一张外国留学生在中国过年包饺子的美照，大家感受一下外国人对饺子的热情~