【芹菜肉馅饺子】
by 毛毛妈
过年了，吃饺子啦。
我们家儿子平时饮食都是很健康的，蔬菜吃的也多。就是不吃有味道的菜，比如芹菜和香菜。其实用少量芹菜包饺子非常好吃，这次没告诉他我放了芹菜作馅。吃的时候，他竖着大拇指说：“妈妈，这是我吃的最好吃的饺子”。我和毛毛爸对看一眼，都笑了。
用料:
饺馅：
1：精瘦猪肉馅600g（Costco, extra lean ground pork），虾10个去皮去肠剁蓉（大约100克）。
2：生粉1.5大匙，盐1茶匙，鸡粉1/4茶匙，白胡椒1/4茶匙，香油1.5大匙，万字牌生抽酱油1大匙，老抽酱油1大匙，头抽酱油1大匙，糖1/3茶匙，葱3根切碎，姜末2茶匙；
3：芹菜用最里面的半颗，共360克，从最上面掰一小块，连带老筋撕掉，洗净后在开水里烫半分钟，冲冷水，切细丁备用。
4：水7-8大匙；
饺皮：（也可以买饺子皮）
5：中筋面粉(All purpose flour) 3杯（480克），加盐3/4茶匙拌匀；
4：水1杯+3大匙（285克）；
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、饺馅：取一盆，放入1-2料（图1）拌匀后，放入3料的芹菜丁（图2），用一木勺顺一个方向搅拌边加入4料的水，搅拌至馅上劲为饺馅（图3）。
2、面团：5料面粉放入一盆里，倒入6料的水柔成光滑面团（图4），盖上湿布或保鲜膜醒45分钟。
3、饺子皮：把醒好的面团分成3份（暂时不用的面块要盖上湿布保湿），每份揉成1厘米直径长条，切25等份（图5）。每份擀成8-9厘米直径的薄饼（图6）。
4、饺子：放1大匙馅料在皮中间（图7），对折捏紧中间（图8），右半圆1/3处捏紧成角（图9），后面打折捏上边（图10）。同样左半圆后面打折（图11）捏紧，再打折一直捏到角（图12），依次做完所有的饺子。可以将大部份饺子排在烤盘里，放冰冻箱冻硬，装入密封袋子里冰冻箱保存，留待以后吃。
5、煮饺子：大锅水，置炉上大火，煮滚。下大约20个饺子，轻轻抄底搅拌下盖上盖煮至滚。调大中火，加半杯冷水煮滚。再加半杯冷水煮滚，饺子就可以捞起来，开吃了。皮薄馅多汁鲜嫩，很棒。爱吃辣的可以用点辣椒酱。
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毛毛妈，如果我用高筋面粉擀饺子皮，是不是也可以按照什么的面和水的配方？谢谢您。
可以的
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