芹菜猪肉饺

做法

1. 1烧一锅水，芹菜丁汆45秒，捞出过冷水，用茶巾尽量挤干水分。

   汆水挤干

   🔍 看状态 45 秒 · 45 seconds

   状态：芹菜由浅色转为鲜亮近荧光的绿，菜丁略微收缩Celery has gone from pale to a bright, almost fluorescent green and the dice look slightly shrunken

   判断标准：Wrung in a towel, the celery yields no more than a trickle

2. 2猪肉末加生抽、黄酒、姜末、白胡椒与盐，顺一个方向用力搅3分钟至发黏。

   打肉上劲

   🔍 看状态 3 分钟 · 3 minutes

   状态：肉馅由松散变为整体油亮抱团，能从碗壁整片拉起Meat has gone from crumbly to one glossy, cohesive mass that pulls away from the bowl in a sheet

   判断标准：A spoon dragged through leaves a channel that slowly fills back in

3. 3打入鸡蛋搅匀，再拌入芹菜、葱花与香油。芹菜下锅后不要过度搅拌。

   拌馅

   🔍 看状态 3 分钟 · 3 minutes

   状态：馅料在粉色中散布着鲜绿颗粒，捏紧能成团，碗底不积汁Filling is speckled bright green on pink and holds together when squeezed, with no liquid pooling

   判断标准：攥成团松手后能保持形状A squeezed ball keeps its shape after you open your hand

4. 4每张饺子皮放1汤匙馅，边缘抹水，对折成半月形并捏出褶边，摆在撒了粉的盘子上。

   包饺子

   🔍 看状态 20 分钟 · 20 minutes

   状态：饺子能平底坐稳，背部褶皱成弧形，皮与馅之间没有鼓起的气泡Dumplings sit flat on their base with a curved pleated back and no air pockets under the wrapper

   判断标准：Pinch the seam and it holds without the wrapper tearing

   Squeeze the air out as you close. Trapped air expands in the pot and splits the dumpling.

5. 5宽水沸后分批下饺子。浮起后加一碗冷水，再重复一次，第二次沸腾后煮1分钟捞出。

   煮饺子

   🔍 看状态 大火 每批6-8分钟 · 6-8 minutes per batch

   状态：饺子饱满微透，面皮油亮不再生白，隐约透出绿色Dumplings are plump and faintly translucent, the wrapper glossy and no longer doughy-white, with green showing faintly through

   判断标准：They float, and the pleats stay puffy rather than deflating