酸菜饺

做法

1. 1酸菜用冷水冲一遍，尝一根，然后尽量挤干并切细。

   洗切酸菜

   🔍 看状态 10 分钟 · 10 minutes

   状态：酸菜丝呈半透明的浅黄色，质地韧而近乎丝状，攥紧时不再滴卤水Cabbage shreds are pale translucent yellow with a wiry, almost stringy look, and no brine drips when squeezed

   判断标准：A squeezed handful springs back loosely instead of dripping

2. 2五花肉丁下干锅，中小火煸6分钟至出油、肉丁金黄，连油一起放凉5分钟。

   煸猪油渣

   🔍 看状态 中小火 6分钟 + 放凉5分钟 · 6 minutes + 5 minutes cooling

   状态：肉丁琥珀色、体积收缩，四周积着一层清亮的猪油Cubes are amber and shrunken with a clear pool of rendered fat around them

   判断标准：The sizzle softens and the fat stops spitting

   Do not discard the rendered fat. Suan cai needs it — lean pork alone makes a dry, sour dumpling.

3. 3猪肉末加生抽、五香粉、姜末、白胡椒与盐，顺一个方向搅3分钟至发黏，再拌入酸菜、油渣、猪油、葱花与香油。

   拌馅

   🔍 看状态 6 分钟 · 6 minutes

   状态：馅料抱团油亮，浅黄色酸菜丝穿插在粉色肉馅中Filling is cohesive and glossy with pale yellow cabbage threaded through pink meat

   判断标准：攥成团能保持形状，碗底依然干燥A squeezed ball holds shape and the bowl bottom stays dry

4. 4每张饺子皮放1汤匙馅，边缘抹水，对折捏褶收口，摆在撒粉的盘上并用湿布盖住。

   包饺子

   🔍 看状态 20 分钟 · 20 minutes

   状态：饺子饱满、平底坐稳，背部褶皱隆起，面皮没有渗出湿痕Dumplings are plump and sit flat with a raised pleated back and no moisture leaking through the wrapper

   判断标准：The seam stays sealed when you lift the dumpling by its pleats

5. 5大火分批煮。浮起后加一碗冷水，第二次沸腾后再煮2分钟，捞出沥干。

   煮饺子

   🔍 看状态 大火 每批7-9分钟 · 7-9 minutes per batch

   状态：面皮油亮微透，饺子高高地浮在水面而不是沉在下面Wrappers are glossy and faintly translucent and the dumplings ride high in the water rather than sitting low

   判断标准：切开一个：馅心同时冒出酸香与肉香，油脂清亮流动Cut one open: the filling smells sour and porky at once and the fat is liquid and clear