香葱猪肉饺

伴侣喜欢吃饺子，饺子经常出现在我们家餐桌。韭黄、葱花、韭菜、包菜……各种馅料，各种美味。勤力的时候自己擀面皮，更多的时候买市售的饺子皮，轻轻松松就能上桌。没记错的话，第一次尝饺子还是念研究所的时候呢，现在饺子在新马是多么的普遍。

用料： （32个） 

肉碎 160克 

葱 1包（80克） 

市售饺子皮32片（300克） 

姜 1块+2片 

酱油 1汤匙 

麻油 2/3汤匙 

料酒 1汤匙 

黑胡椒粉 1茶匙 

细盐 1茶匙 

高汤 1汤匙 

清水 1小酱料碗（供蘸粘用）+ 2/3锅（煮饺子）

橄榄油 1汤匙 

酱料： 

指天椒 6条 

麻油 1汤匙 

酱油 3汤匙

做法：
1. 姜先切片、然后切丝，接着剁成姜末。
2. 用石臼捣碎胡椒粒。
3. 肉碎加入酱油、麻油、料酒、黑胡椒粉和姜末。
4. 往同一个方向搅拌肉碎，至产生粘性。
5. 加入细盐，继续搅拌。
6. 加入高汤，继续搅拌至完全被肉碎吸收，盖上保鲜膜冷藏备用。
7. 葱洗净，去根部，切细。
8. 要包饺子时，才把葱花加入肉碎中，拌匀。
9. 取一片饺子皮，舀入1汤匙肉碎，对折，用清水蘸粘边角，捏实。
10. 把两头合起来，用清水蘸粘重叠处。
11. 烧开一锅水，水沸腾后，加入饺子，转中小火，煮至饺子浮起，捞起沥水。
12. 饺子盛入碗内即可加入橄榄油，用筷子拌一拌，避免饺子彼此蘸粘。
13. 指天椒切细，装入酱料碗中。
14. 加入酱油和麻油，拌匀。
15. 趁热享用！
16. 剩余的饺子可以烘焙纸间隔，装入保鲜盒，冷冻收藏。


My partner enjoys eating dumplings, and they frequently appear on our dining table. Filled with chives, scallions, leeks, cabbage, and various meat combinations, they offer a range of delicious flavors. Sometimes, I make our own dough, but usually, I opt for ready-made dumpling wrappers for convenience. If I recall correctly, I first tried dumplings during my time in grad school. Nowadays, dumplings are a common sight in both Singapore and Malaysia.

Ingredients: (32 servings)
160 grams Ground Meat
1 pack Green Onions (80 grams)
32 pieces Store-Bought Dumpling Wrappers (300 grams)
1 chunk + 2 slices Ginger
1 tablespoon Soy Sauce
2/3 tablespoon Sesame Oil
1 tablespoon Cooking Wine
1 teaspoon Black Pepper Powder
1 teaspoon Fine Salt
1 tablespoon Broth
1 small sauce bowl (for dipping) + 2/3 pot (for boiling dumplings) Drinking Water
1 tablespoon Olive Oil

Dipping Sauce:
6 Bird's Eye Chilies
1 tablespoon Sesame Oil
3 tablespoons Soy Sauce

Instructions:
1. First, slice the ginger, then cut it into thin strips, and finally chop it into minced ginger.
2. Crush the peppercorns using a mortar and pestle.
3. Mix the ground meat with soy sauce, sesame oil, cooking wine, black pepper powder, and minced ginger.
4. Stir the ground meat in one direction until it becomes sticky.
5. Add fine salt and continue stirring.
6. Pour in the broth and continue stirring until the ground meat fully absorbs it. Cover with plastic wrap and refrigerate for later use.
7. Wash the green onions, remove the root end, and finely chop them.
8. Only when you're ready to wrap the dumplings, mix the chopped green onions into the ground meat.
9. Take a dumpling wrapper, place 1 tablespoon of the meat filling, fold it in half, and use a little water to moisten the edges.
10. Press the edges together, moistening the overlapping parts with water.
11. Bring a pot of water to a boil. Once boiling, add the dumplings, reduce to medium-low heat, and cook until they float to the surface. Remove and drain.
12. Place the dumplings in a bowl, add olive oil, and gently coat the dumplings with oil to prevent sticking.
13. Finely chop the Bird's Eye Chilies and place them in a sauce bowl.
14. Add soy sauce and sesame oil to the peppers, and mix well.
15. Enjoy while still hot!
16. The remaining dumplings can be placed on parchment paper with some space between them, then placed in an airtight container and stored in the freezer.