《紐約時(shí)報(bào)》教你包餃子

Every Year Is the Year of the Dumpling

《紐約時(shí)報(bào)》教你包餃子

Dumplings are said to bring good fortune, and eating them is a time-honored traditional way to celebrate the Chinese New Year, which falls on Feb. 19 this year. So why not rally a few friends for a little homemade dumpling feast?

據(jù)說餃子能帶來好運(yùn)，吃餃子是中國農(nóng)歷新年(今年是2月19日)的悠久傳統(tǒng)。那么，何不約上三五好友，來個(gè)小小的家庭自制餃子宴呢?

I’m not recommending an elaborate dim sum spread at home. That’s a daunting concept, unless you have a kitchen equipped with bamboo steamers and woks, and a small army of skilled cooks with cleavers.

我不是要?jiǎng)衲阍诩易鰪?fù)雜的中式點(diǎn)心。那實(shí)在是令人望而卻步的事情——除非你家里有蒸籠、炒鍋，以及幾位刀功了得的廚子。

But good dumplings (or won tons) are well within a home cook’s reach and, frankly, are often better than what is served at restaurants.

但是餃子(或餛飩)完全是能在家里自己搞定的，而且說實(shí)話，家里做的餃子往往比餐館的還好吃。

Don’t misunderstand — there are many fine Chinese restaurants serving impeccable delicate dumplings, the likes of which no amateur could reproduce. But we all know that sad, thick-doughed, stodgy, indifferent dumplings abound. Factory-made and frozen, they are cheap and filling. Dunking them in a spicy dipping sauce makes them edible, barely.

不要誤會(huì)：有很多優(yōu)質(zhì)中式餐館供應(yīng)無可挑剔的精致餃子，那是業(yè)余廚師難以超越的。但是我們都知道，到處都有那種難看、厚皮、硬實(shí)、難吃的餃子。它們是工廠加工的速凍餃子，很便宜，也能很快填飽肚子。要在辣蘸汁里蘸一下，才能勉強(qiáng)下咽。

I’m here to tell you that it’s not that hard to make good ones, so don’t settle.

我在這里想跟你說的是，做出好餃子并不是很難，所以沒必要將就著吃速凍餃子。

If you want to go all out, you can make your own dough — it’s a basic one, made with just flour and water, which you then form into little blobs and roll to a flat circle. But why complicate matters? Opt for store-bought wrappers, then be sure to have a delicious filling. I like a hand-chopped mixture of shrimp and scallops, seasoned simply with ginger, scallions, hot pepper and sesame oil. It takes no time to put together, and can even be prepared a day in advance.

如果你想大干一場(chǎng)，可以自己做面團(tuán)——這是包餃子必不可少的東西，它由面粉和水做成，然后你把它分成很多小團(tuán)，搟成圓片。但是為什么要搞得那么復(fù)雜呢?還不如去商店買現(xiàn)成的餃子皮，然后確保你做的餡料美味就行了。我喜歡手剁的蝦和扇貝混合餡料，只用簡(jiǎn)單地加入姜、蔥、辣椒和芝麻油。這種餡料很快就能做好，甚至可以提前一天做好。

Rope a friend into helping stuff and crimp the wrappers. It’s a surprisingly rapid business. I like to cook a dozen at a time, enough to give four diners a few dumplings to drizzle with a savory chile-spiked vinegar dressing.

找一個(gè)朋友幫忙做餡料，包餃子。速度會(huì)快得出乎你的預(yù)料。我喜歡一次煮12個(gè)，夠四個(gè)人每人吃上幾個(gè)，上面灑一點(diǎn)美味的辣椒醋調(diào)味汁。

The beauty of it all is this: Once the dumplings hit boiling water, you are a mere four minutes away from a bowlful of pleasure. Of course you’ll want more than one bowlful. Not a problem — simply repeat as necessary.

這一切的迷人之處在于：把餃子放入沸水之后，你只用等四分鐘就能享用一碗美味了。當(dāng)然你可能還想多來幾碗。沒問題，重復(fù)上述過程就行了。

INGREDIENTS

配料：

FOR THE DUMPLINGS:

餃子配料：

• ½ pound sea scallops, roughly chopped

0.5磅海扇貝，粗略切碎

• ½ pound shrimp, peeled, cleaned and roughly chopped

0.5磅蝦，去皮，洗凈，粗略切碎

• 1 teaspoon kosher salt

1茶匙粗鹽

• ½ teaspoon coarsely ground black pepper

0.5茶匙粗磨黑胡椒

• 1 tablespoon grated ginger

1湯匙姜末

• ? cup chopped scallions

1/3杯蔥末

• 1 teaspoon toasted sesame oil

1茶匙烤芝麻油

• ½ cup chopped cilantro, leaves and tender stems, plus a few sprigs for garnish

1/2杯切碎的香菜(葉子和嫩莖)，留幾根梗裝飾用

• 1 serrano chile, finely chopped

1個(gè)墨西哥辣椒，切碎

• 40 round dumpling wrappers, 3 1/2-inch diameter

40個(gè)圓餃子皮，直徑3.5英寸

FOR THE DIPPING SAUCE:

蘸汁配料：

• ½ cup rice vinegar

1/2杯米醋

• 1 teaspoon spicy sesame oil

1茶匙辣芝麻油

• 2 scallions, thinly slivered

2根大蔥，切成小片

PREPARATION

制作方法：

1. Put chopped scallops and shrimp in a bowl. Add salt, pepper, ginger, scallions, sesame oil, chopped cilantro and serrano chile. Mix well with a wooden spoon, then cover and refrigerate at least 1 hour. (Mixture may be prepared up to 1 day ahead.) You should have about 2 1/2 cups filling.

1. 把切碎的扇貝和蝦放入碗中。加入鹽、胡椒、姜末、蔥末、芝麻油、切碎的香菜和墨西哥辣椒。用木勺攪拌，然后蓋上蓋子，至少冷藏一個(gè)小時(shí)(餡料最長可提前一天做好)。做好的餡料應(yīng)該有約2.5杯。

2. Working in batches, line up dumpling wrappers on a work surface. Place 2 teaspoons filling in the center of each wrapper. Lightly moisten the edge of each wrapper with water and pinch together to surround filling and form a half-moon. Pleat edges to secure the seal.

2. 分批做。把餃子皮在工作臺(tái)上一字排開。在每個(gè)餃子皮中央放兩茶匙餡料。用水把餃子皮的邊緣微微弄濕，把餡料裹在中間，捏成半月形。把邊緣弄成褶皺狀，以密封嚴(yán)實(shí)。

3. Bring a large low pot of well-salted water to boil over high heat. Meanwhile, make the dipping sauce: Whisk together rice vinegar, spicy sesame oil and slivered scallions in a small serving dish.

3. 用大火把一大淺鍋加鹽的水燒開。在此期間做蘸汁：把米醋、辣芝麻油和小蔥片放入一個(gè)小盤中攪拌。

4. Add 12 dumplings at a time to the pot. When they bob to the surface, simmer 4 minutes, then remove with a slotted spoon or spider. Serve each person 3 or 4 dumplings in a small bowl. Drizzle with 1 teaspoon dipping sauce and garnish with cilantro sprigs.

4. 每次往鍋中放入12個(gè)餃子。餃子浮到水面后，小火煮4分鐘，然后用漏勺或笊籬撈出來。用小碗給每人盛三至四個(gè)餃子。灑上一茶匙蘸汁，用香菜梗裝飾。