Grace的進修雜記:)

When I was in Taiwan, it's easy to get any kind of dumplings, but I am in the USA now, I need to learn to make what I want to eat.

I used 3 cups of all purpose flours, one cup of hot water , less than one cup of room temperature water, and half teaspoon of salt. It took a while to make a dumpling dough.

When waiting for the dough to be ready, I start to cut the veggies into small pieces.

I also add a little bit of salt on the dice cabbage before mix thiny slice cabbage with mushroom.

When everything is ready, it's time to make the pan-fried stuffed bun.

I don't have a kitchen scale, so the size looks very different 

Well, at least I try to make it from scratch. If it does not turn out good, then this is also the last time I make it.

以前在台灣的時候，下午最喜歡吃幾顆水煎包當點心，但眼看這個暑假應該回不去台灣，想吃只好在週末有空時自己動手囉～

以下是亂試做的食譜：

麵粉和70度熱水的比例約三比一，再加上比熱水少一些的室溫水還有少許的鹽巴，然後努力地揉麵團到傳說中的三光（面光，盆光，手光），當麵團成型的剎那，我覺得我的耐心已經快用盡了，接著把面團用濕布蓋好，然後準備餡料，我切了高麗菜，胡蘿蔔，香菇，高麗菜切碎後要記得加點鹽巴讓它出水軟化，接著再把餡料拌再一起，因為還沒去買菜，所以沒加薑末或是芹菜末，已經可以預期最終成品可能不怎麼樣了。

理論上要把麵團揉成長條再切小塊揉成小圓團，但我不知哪來的自信，就直接從大麵糰隨手分成大小不等的小麵團，然後再將它桿平來包水煎包，反正自己吃不用太講究啦！

先熱鍋下油，把捏合面朝下煎然後再加水蓋鍋蓋蒸熟？

等水半乾了，把半成品翻面，接著就準備出鍋了。

還好最終成品可以稍稍解一下思鄉的胃。

若下次還要再做水煎包的話，我應該會加點麻油再拌點其他的餡料吧～