手工香菇豬肉餛飩 Handmade Shiitake Pork Wontons
這是一款鮮香爆汁的餛飩，想吃的時候從冷凍庫拿出，水沸下餛飩，煮至浮起即可食用，十分方便，不管是製成餛飩湯或餛飩麵都非常美味。
This is a juicy, aromatic wonton that’s easy to enjoy anytime — simply take them out of the freezer, drop into boiling water, and cook until they float! Perfect for wonton soup or noodles.
手工香菇豬肉餛飩 Handmade Shiitake Pork Wontons
這是一款鮮香爆汁的餛飩，想吃的時候從冷凍庫拿出，水沸下餛飩，煮至浮起即可食用，十分方便，不管是製成餛飩湯或餛飩麵都非常美味。
This is a juicy, aromatic wonton that’s easy to enjoy anytime — simply take them out of the freezer, drop into boiling water, and cook until they float! Perfect for wonton soup or noodles.
在 Cookpad App 開啟料理步驟
- 1
準備香菇碎：乾香菇用溫水泡發，用食物調理機切細末。Prepare mushrooms:
Soak dried shiitake mushrooms in warm water until softened, then finely mince them using a food processor.
- 2
製作花椒水：花椒用熱水泡出花椒水，放涼備用。Make peppercorn water:
Soak Sichuan peppercorns in hot water to infuse, then cool and set aside. - 3
猪絞肉加入鹽、白糖、味精、醬油、花雕洒、小蘇打、白胡椒粉，戴手套朝同方向不停攪拌，直至肉餡成團有黏性。In a large bowl, combine ground pork, salt, sugar, MSG, soy sauce, Shaoxing wine, baking soda, and white pepper.
Mix continuously in one direction (wear gloves) until the meat becomes sticky and cohesive.
- 4
將花椒粒濾掉，分3次加入花椒水，每次肉餡水份攪拌至吸收後，再加下一次。Strain out the peppercorns. Add the pepper water in three batches, mixing each time until fully absorbed before adding the next.
- 5
加入香菇末、香菜末、猪油、香油拌勻肉餡就完成了。（可以選擇冷藏15分鐘再包，會比較容易操作）Stir in minced mushrooms, chopped cilantro, lard, and sesame oil until evenly combined.
(Optional: chill the filling for 15 minutes — it’s easier to wrap.)
- 6
將餛飩皮桿薄一點，包入適量餡料，對折成三角形後，再向上翻對折，露出小尖角。Roll the wonton wrappers slightly thinner. Place a small spoonful of filling in the center, fold into a triangle, then fold the top point downward to expose a small tip.
- 7
將左右兩端交叉捏在一起，餛飩就完成了。Cross and pinch the two corners together to form the classic wonton shape.
- 8
吃不完的餛飩，可以分次冷凍直至皮凍硬了，再裝入保鮮袋儲存。For leftovers, freeze the wontons in a single layer until the wrappers are firm, then transfer to freezer bags for storage.
小秘訣
注意香菇要泡發，餡料攪拌時要朝同一方向，這樣能讓餡料更有彈性。
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