風味素水餃面 Vegetarian Dumpling Noodle

Instructions

Dough

1. Pour 1kg of all purpose flour  into a bowl, left abit for use later.
2. Slowly add 450 grams of water to the flour, mix by hand to form smooth dough.
3. Close the lid, let the dough rest for about 45 minutes.

Dumpling fillings

1. After the water boils, add ½ tsp. of salt & 1 tsp. of oil. Boil Cabbage, Celery, Mushroom. Put into a pot of water to cool down.
2. Heat oil, pour in 1 package of Omni Pork, 4 tsp. of Mushroom Meat Sauce, a sprinkle of Salt. Stir well till fragrance.

Ingredients

1. Squeeze out the excess liquid, and dice all the ingredients (Celery, Mushroom, Cabbage, Carrot, Fungus) .
2. Add all the cut vegetables together with stir- fried Omni Pork into a big bowl.

Season & mix ingredients

1. Start seasoning:  Oil: 5 tsp, Sesame Oil: 2 tsp, Light Soy Sauce: 5 tsp, Salt: 1 tsp, Pepper: 1 tsp, Vegetarian Oyster Sauce: 6 tsp. Swirl in one direction until well mixed.

Dumpling skin

1. Sprinkle thin flour on the board. knead the dough into a smooth one.
2. In the middle of the dough, make a hole. Circle, rotate, stretch. Roll the dough into long strip. Hand split into equal size.
3. Make each dough into a round shape, and gently flatten.
4. Sprinkle flour on the board. Pinch the edge of the dough with one hand, while rotating the dough, roll the rolling pin with the other hand, to roll the dough thin, become a dumpling skin with suitable thickness: a thick middle and thin edges.

Wrap dumpling

1. Take a piece of dumpling wrapper, put an appropriate amount of filling in the center of the wrapper. Fold it in half, and stick the dumpling wrapper by hand.

Hand-made noodle

1. Sprinkle flour on the board.
2. Roll out the dough thinly with a rolling pin. Roll out the back piece and sprinkle the right amount of flour evenly on the reverse side.
3. Slice it.Cook noodle and dumpling

1. Once water is boiled, add the noodles in batches, stir them with chopsticks immediately.
2. When the water boils again, add more water, repeat for 3 times.
3. Pick up the noodles, put them in water.
4. Add the dumplings in batches into boiled water, stir them with chopsticks immediately.
5. When the water boils again, add more water, repeat for 3 times.
6. Pick up the dumplings, put them into the bowl.

Prepare the soup

1. Once water is boiled, add a sprinkle of Salt, Light Soy Sauce: 1 tbsp.
2. Add cut Chye Sum, Carrots, and Fungus to the water. Let it boiled.
3. Add 1 tsp. of Sesame Oil to the bowl.
4. Serve hot.

麵糰

1. 將1公斤普通麵粉倒入碗中，留一點留待以後使用。
2. 將450克的常温水慢慢加入麵粉中，用手攪拌成麵團。
3. 蓋上蓋子，讓麵團醒45分鐘左右。

水餃内陷

1. 煮一鍋熱水，水滾後, 加入 ½ 茶匙鹽和 1 茶匙油。將包菜、芹菜、蘑菇煮沸。放入常温水中冷卻。
2. 炒鍋熱油，倒入1包新膳肉，4茶匙的香菇肉醬，少許鹽。攪拌均勻至香。

材料

1. 把水擠出來，所有材料（芹菜，蘑菇，包菜，紅蘿蔔，木耳）切丁。
2. 將所有切好的蔬菜和炒過的新膳肉一起放入一個大碗裡。

調味，攪拌材料

1. 食用油：5茶匙，麻油：2茶匙，醬油：5茶匙，鹽：1茶匙，胡椒粉：1茶匙，素蠔油：6茶匙。向一個方向旋轉直到充分混合。

餃子皮

1. 案板上撒一点点麵粉，將麵團搓成光滑麵團。
2. 在麵團的中間摳一個洞。轉圈，旋轉，拉伸。將麵團搓成長條。
3. 用手揪成大小均等的劑子。
4. 整理每個面劑子成圓形，在輕輕的按扁。
5. 案板上撒麵粉。一手捏著面皮邊緣，一邊旋轉面皮一邊用另一手滾動擀麵杖，將面皮擀薄，成為中間厚邊緣薄，厚​​度適宜的餃子皮。

包餃子

1. 取一张水饺皮，放入适量的馅料于皮的中央。对折，用手黏合水饺皮即可。

手工麵

1. 案板上撒麵粉。
2. 用擀麵杖把麵團擀薄。擀好後面片反正面均勻撒上適量麵粉。
3. 切條。

煮熟麵條和水餃

1. 水煮開後，將麵條分批放入水里，立即用筷子攪拌。
2. 當水再次沸騰時，加入多水，分成3次。
3. 將麵條撈起，盛於常溫水中。將餃子分批放入水里，立即用筷子攪拌。
4. 當水再次沸騰時，加入多水，分成3次。
5. 將水餃撈起，盛於碗中。

準備湯

1. 水煮開後，放入少許鹽，醬油：1湯匙。
2. 將切好的菜心，紅蘿蔔，木耳水里。煮開。
3. 將1茶匙麻油加入碗裡。
4. 可乘热食用。