【1mintips】水餃好吃關鍵在餡料

水餃餡料理秘訣：
1. 摔打絞肉至有黏性，肉餡緊實有彈性。
2. 餡料分次加水，肉餡吸收水分，充滿湯汁更好吃。

Dumpling filling cooking tips:

Beat and knead the ground meat until it becomes sticky, resulting in a tight and elastic filling.
Add water to the filling mixture in batches, allowing the meat to absorb the water, making the filling more flavorful with juicy soup.

主餡料(可做4份主餡料)
材料：
豬瘦絞肉 840公克
豬肥絞肉 360公克
薑末 30公克
蔥花 40公克
調味料：
鹽 2茶匙
細砂糖 1大匙
醬油 40cc
紹興酒 60cc
水 100cc
白胡椒粉 2茶匙
香油 4大匙
作法：
1. 豬瘦絞肉放入鋼盆中，加入鹽後攪拌至有黏性。
2. 加入細砂糖、醬油、紹興酒拌勻。
3. 將水分3次加入，每次加入都要拌至水分被吸收。
4. 加入肥絞肉、蔥花、薑末、白胡椒粉及香油拌勻即可。

Main Filling (for 4 servings)
Ingredients:
840g lean ground pork
360g fatty ground pork
30g minced ginger
40g chopped scallions
Seasoning:
2 teaspoons salt
1 tablespoon granulated sugar
40cc soy sauce
60cc Shaoxing wine
100cc water
2 teaspoons ground white pepper
4 tablespoons sesame oil
Instructions:

Place the lean ground pork in a mixing bowl, add salt and mix until sticky.
Add granulated sugar, soy sauce, and Shaoxing wine and mix well.
Add water in three parts, and mix until the water is absorbed each time.
Add fatty ground pork, chopped scallions, minced ginger, ground white pepper, and sesame oil and mix well.

高麗菜餡
料理秘訣：高麗菜先加鹽軟化，餡料更扎實
材料：
主餡料 365公克
高麗菜 350公克
鹽 1茶匙
作法：
1. 高麗菜切小片，加入鹽拌勻靜置30分鐘軟化脫水。
2. 用手擠乾高麗菜水分。
3. 取220公克的脫水高麗菜與肉餡拌勻即可。

Cabbage Filling
Cooking Tip: Soften the cabbage with salt for a more compact filling.
Ingredients:
Main filling mixture 365g
Cabbage 350g
Salt 1 tsp
Instructions:

Cut the cabbage into small pieces and mix with salt. Let it sit for 30 minutes to soften and dehydrate.
Squeeze the excess water from the cabbage using your hands.
Mix 220g of the dehydrated cabbage with the meat filling mixture.

韭菜餡
料理秘訣：包餡前才拌入韭菜，韭菜不易出水軟爛
材料：
主餡料 365公克
韭菜 150公克
作法：
1.韭菜切小粒。
2.與肉餡拌勻即可。

Chive Filling
Cooking tip: Mix in the chives right before wrapping to prevent them from getting too soft and releasing excess water.
Ingredients:
Main filling 365g
Chives 150g
Instructions:

Cut the chives into small pieces.
Mix the chives with the filling.

泡菜餡
料理秘訣：泡菜捏去水分，肉餡更扎實好包
材料：
主餡料 365公克
韓式泡菜 400公克
作法：
1. 泡菜擠去水分切小粒。
2. 取約220公克的泡菜與肉餡拌勻即可。

Cabbage Kimchi Filling

Cooking tip: Squeeze out excess water from the kimchi for a firmer filling.

Ingredients:

Main filling: 365g
Cabbage Kimchi: 400g

Directions:

Squeeze out excess water from the kimchi and chop it into small pieces.
Mix the kimchi and main filling (365g) together thoroughly.

韭黃蝦仁餡
料理秘訣：蝦仁整尾包入，增加口感更好吃
材料：
主餡料 365公克
蝦仁 150公克
韭黃 150公克
作法：
1. 蝦仁洗淨去腸泥後瀝乾水分；韭黃切小粒。
2. 韭黃與肉餡拌勻，要包時再加入蝦仁即可。

Shrimp and Chives Filling

Cooking tip: Keep the shrimp whole to enhance the texture.

Ingredients:

Main filling: 365g
Shrimp: 150g
Chinese chives: 150g

Instructions:

Rinse and devein the shrimp, then pat dry. Cut the Chinese chives into small pieces.
Mix the Chinese chives with the main filling. Add the shrimp when ready to fill the dumplings.

包水餃步驟(搭配影片使用)
1. 挖餡
2. 沾水
3. 蓋上
4. 捏形

水餃沾醬
材料：
醬油 30cc
白醋 25cc
辣油 20cc
細砂糖10公克
作法：
將所有材料混合均勻即可。

自製冷凍水餃的成功祕訣
1.撒上太白粉才不會受潮沾黏
2.結凍後才可堆疊包裝
3.保鮮膜或塑膠袋加蓋，水餃才不會風乾龜裂。

Dumpling dipping sauce
Ingredients:
30cc soy sauce
25cc white vinegar
20cc chili oil
10g granulated sugar
Instructions:
Mix all ingredients together evenly.

Tips for making successful homemade frozen dumplings:

Sprinkle with cornstarch to prevent sticking and moisture.
Only stack and package after the dumplings are frozen.
Cover with plastic wrap or a plastic bag to prevent drying and cracking.

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