青菜餃｜復刻美味・家的味道Green Dumplings｜Recreating a Beloved Family Taste

純素青菜餃食譜 | Vegan Green Dumplings Recipe 復刻美味・家的味道 Recreating a Beloved Family Taste 食材 Ingredients 麵團 Dough • 320克 麵粉 | 320g flour • 16克 澱粉 | 16g starch • 3克 鹽 | 3g salt • 7克 油 | 7g oil • 約170克 蔬菜汁（或水）| about 170g vegetable juice (or water) 餡料 Filling • 800克 油菜（青江菜）| 800g bok choy (or choy sum) • 200克 老豆腐／炸豆腐 | 200g firm or fried tofu • 乾香菇 約30克 | 30g dried shiitake mushrooms • 2茶匙 糖（可選）| 2 tsp sugar (optional) • 鹽 適量 | salt to taste • 1茶匙 白胡椒粉 | 1 tsp white pepper • 2湯匙 素蠔油 | 2 tbsp vegan oyster sauce • 2茶匙 蘑菇粉 | 2 tsp mushroom seasoning powder • 2湯匙 香油 | 2 tbsp sesame oil 步驟 Instructions 1️⃣ 準備麵團 Prepare the Dough • 把麵粉、澱粉和鹽混合，慢慢加入蔬菜汁，邊攪拌邊加水，再加入油攪拌成絮狀。 → Mix flour, starch, and salt. Gradually add vegetable juice while stirring, then add oil and mix until crumbly. • 揉成沒有乾粉的麵團，鬆弛10分鐘。 → Knead until smooth, cover, and rest for 10 minutes. • 再次揉至光滑，覆蓋再靜置30分鐘。 → Knead again until soft and smooth, then rest another 30 minutes. 2️⃣ 準備餡料 Prepare the Filling • 豆腐用手捏碎；香菇泡軟擠乾切丁。 → Crumble tofu; soak and dice mushrooms. • 青菜洗淨，分開梗與葉。先燙梗1分鐘，再加葉1分鐘，撈出切丁。 → Wash greens, separate stems and leaves. Blanch stems 1 min, leaves 1 min, chop finely. • 擠出蔬菜汁，蔬菜丁和汁分開備用。 → Squeeze out excess liquid; set aside greens and juice separately. • 鍋中加油，下入豆腐與香菇炒乾，加入薑末、素蠔油煸香。 → Stir-fry tofu and mushrooms until dry, add minced ginger and vegan oyster sauce until fragrant. • 倒入蔬菜丁，加入白胡椒、蘑菇粉、香油拌勻，最後調鹽。 → Mix in chopped greens, add white pepper, mushroom powder, sesame oil, and salt to taste. 3️⃣ 包餃子 Make the Dumplings • 麵團揉成條，切成約10克一個的小劑子，擀成圓片。 → Roll dough into logs, cut into 10g pieces, and roll into wrappers. • 包入餡料，從右角往左推成凹狀，捏合兩側。 → Add filling, pinch the right corner, push left to form a pocket, seal both sides. • 重複步驟完成所有餃子。 → Repeat until all dumplings are finished. 4️⃣ 煎餃子 Pan-fry Dumplings • 鍋中放少許油，放入餃子，加入水至餃子1/3高。 → Add oil and dumplings, pour in water to 1/3 of their height. • 中大火煮至水收乾。 → Cook on medium-high heat until the water evaporates. • 聽到滋滋聲，打開鍋蓋，小火煎至底部金黃。 → When sizzling returns, uncover and fry on low heat until golden. 份量｜Serving Size 約50–55顆（每顆約10克皮＋10克餡） About 50–55 pieces (each with about 10g dough + 10g filling) 保存｜Storage • 未煮可冷凍保存約1個月（生凍餃） 　Uncooked dumplings can be frozen for up to 1 month. • 煮熟後放涼冷藏2天內食用 　Cooked dumplings can be refrigerated and enjoyed within 2 days. 食用方式｜Serving Suggestions • 可蒸、可煎、可水煮三用 　Can be steamed, pan-fried, or boiled. • 煎餃建議搭配香醋＋芝麻油調和沾醬 　Best served with a dipping sauce of black vinegar and sesame oil. • 搭配自製辣椒油更美味 　Tastes even better with homemade chili oil. 小貼士｜Tips • 青菜一定要擠掉多餘水分，否則餡料會偏濕 　Be sure to squeeze out all moisture from the greens to avoid a watery filling. • 餡料略偏鹹，煮或煎後味道最剛好 　The filling should be slightly salty so it tastes perfect after cooking. • 青菜可依季節變化替換，如菠菜、芹菜、油菜、菜苔等 　You can adjust the greens according to the season—try spinach, celery, choy sum, or Chinese flowering cabbage.