an earth conscious, japan conscious life is what i wish to live・・・・・++++++++++++++++earth conscious, japan consciousな生活がしたいのです・・・
by caoricci
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2007年 04月 17日
sun-chan's gyoza ソンちゃんの餃子
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last weekend was a day we had long waited for. friends from my hubby's work came over for sun-chan, my hubby's colleague from shanghai, to make us some real chinese dumplings. we had asked sun-chan to come over a little earlier than everyone for preparation.
先週末はずっと楽しみにしていたイベントがありました♪hubbyの会社仲間で上海出身のソンちゃんに本場、中国の餃子を作ってもらおうと、皆で我が家に集まりました。当日、ソンちゃんには皆より一足先に我が家に来てもらい餃子の仕込みをしてもらいました。
the stuff i'd got for the dumpings were as follows; bread flour, minced pork meat, chinese cabbage, chinese leek, shiitake mushroom, bamboo shoot, celery.
so, she first started out with making the dough wrapper. although i was expecting to see precise measuring of ingredients, she simply put some flour and water in a bowl and started kneading the dough. no measuring, just simple eye measurement and judgment from the texture. she kneaded the dough for pretty long time and covered it with dampened cloth and let it sit for a while.
用意した材料はこんな感じ;強力粉、豚ひき肉、白菜、ニラ、シイタケ、竹の子、セロリ。
まずは「皮」作りから。何か色々入れたり分量とかきっちり量りながら作るのかと思いきや、大きめのボウルに強力粉を入れ、そこに水を入れただけ。分量など全く量る事なく、目分量と手の感覚だけで後はひたすらこねまくるソンちゃん。かなり念入りにコネまくった生地に固く絞ったサラシをかけて暫く寝かせます。
in the meantime, is the prep of meat stuffing. cut up chinese leek, celery, chinese cabbage into small pieces and sprinkle some salt over it and squeeze out excessive water. cut up shiitake mushroom and bamboo shoot into small pieces. and although i had thought that she was going to mix everything up with minced pork meat, she had said that she was going to make 4 different dumplings. she first added some chinese rice wine, starch, chicken soup powder into minced pork and mixed well. she then evenly divided it into 4 and added chinese leek to the first, celery to the second, chinese cabbage to the third and shiitake mushroom and bamboo shoot the the fourth. no garlic nor soy sauce for seasoning, simply salt.
その間にアン作り。ニラ、セロリ、白菜をみじん切りにしてそれぞれ塩を振って水気を絞ります。更にシイタケ、竹の子(水煮)もみじん切りに。そしてそれら全部を豚ひき肉に混ぜてアンにするのかと思いきや、それぞれ別々で4種類の餃子を作るとの事。まずは豚ひき肉に紹興酒、片栗粉、鶏ガラスープの素を入れ(目分量!)良くこねます。それを4つのボウルに等分に分け、一つはニラ、一つはセロリ、一つは白菜、最後の一つにはシイタケと竹の子を入れ、水を少し足しながら柔らかいアンを作ります。味付けはお塩のみ!ニンニクやお醤油とかは入れません。
while sun-chan was preparing, the party members showed up one after the another and they all helped with the dumpling making. we first started with making the dough wrapper. sun-chan made a coil with the dough and she evenly cut them into smaller marshmallow-sized pieces. she then pressed and flattened out the smaller pieces with her palm and rythmically thined out the edges using a rolling pin. (it's not all that easy as it sounds!!)
そうこうしている間に1人、2人、3人・・・・と続々メンバーも到着し、ソンちゃんの餃子包み講座の開始!まずは皮作りから。寝かした生地を長くのばし、それをマシュマロくらいの大きさに切り分け、断面を下にして手の平で軽く押さえたら後は麺棒で伸ばす!なんて簡単に言っているけどこれがまたかなり難しい!でもソンちゃんはキュッキュキュッキュと、とってもリズムカルに麺棒を使ってきれいにまぁるく生地を伸ばすのです。further technique is required to wrap up the meat stuffing. fresh made dough wrappers fasten up with just a little pinching.
そしてそれで包むのもかなりの技!!出来立ての皮は水で閉じなくてもそのまま指先でキュッキュと強くつまむだけでキレイに閉じてくれます。
someone here started making a hamburger....
若干一名、ハンバーグを作り始めた人もいましたが・・・・・・^^;
and here's the dumpling made with sun-chan's professional technique!!
そしてソンちゃんのプロ級の技で出来上がった餃子がこちら!!!
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we cannot really tell the shape after being cooked but i must tell you, they were all beautifully wrapped into even shape
茹でてしまうと形があまりわからなくなってしまいますが、それはそれは本当に均等で美しい仕上がりの餃子でした。
and a more amazing-looking pan-fried dumplings!!
そして更に驚きに技の焼き餃子!!
ソンちゃんに教わり、苦戦しながら作ったiseさん、taquicoちゃんの餃子もなかなかなもの!!
the chewy dough and the soft and juicy simple taste of the stuffing was just amazing. all these years, i had thought that chinese dumplings was something to be made with intricate blend of ingredients and seasoning, but i now know that it can be made with the simplest seasoning.
皮のモチモチ感、アンの柔らかでさっぱりした味とジューシーさ、とにかく大感激の味でした。何より、餃子=具材、調味料共に色々なものを入れるもの、って思っていたので、こんなにシンプルな味付けでここまで美味しいものが出来ると言うのは本当に衝撃的でした。
here's another of sun-chan's great cooking; chinese tofu soup. it is a simple soup with very thinly cut shiitake mushroo, bamboo shoot, jew's ear, ginger, tofu cooked in clear soup and seasoned with salt. since i had happened to see a chinese chef cutting up a tofu into very thin pieces on tv several days ago, i was totally impressed.
そしてソンちゃんの素晴らしいお料理もう一品がこちらのスープ。シイタケ、竹の子、木耳、生姜、絹ごし豆腐をほっそ~い千切りにして豚肉と一緒に作った優しい塩味のスープ。たまたまつい数日前にテレビでお豆腐の千切りを披露していた中華料理の職人さんをテレビで見たばかりだったので、こちらもかなり感動的でした。(上記ハンバーグ職人はお豆腐千切りにも挑戦!!)こちらもすごくシンプルな味付けでしたが本当に美味しかったですToTsince i was busy preparing other dishes to go with the dumplings, unfortunately i had not been able to join the dumpling prep team and i also wished to write down the recipe but since everything was cooked with eye measurement, i couldn't get a recipe either. but i hope to learn from sun-chan again!! really, her technique was just amazing!! and i'm already yearning for more dumplings!!
今回は私はメインの餃子のためのサイドディッシュの用意があったので残念ながら餃子作りにはほとんど参加出来ず。しかもレシピを!と思ったものの、本当に全てが目分量だったのでレシピもありませんが、また今度じっくり教えてね、ソンちゃん!!本当にその技と味は脱帽ものでした!そして早速また食べたくなって来ちゃったよぉ~~~~~
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