【三菇肉馅发面煎饺】
by 毛毛妈
这个发面煎饺是用小香菇、姬松茸和新鲜小蘑菇做馅，味美极了，饺子皮下面焦香上面暄软，很受欢迎。
饺子皮：
1：中筋面粉（all purpose flour）2又2/3杯（425克），面是直接舀出的，没有过筛，全麦面粉1又1/3杯（215克），泡打粉（baking powder）3茶匙；
2：温水1又3/4杯（420克），温度以不烫手为准，糖1茶匙，快速发酵粉3茶匙，中筋面粉1大匙，放在小碗里搅拌均匀，静置10分钟；
3：玉米油1茶匙。
三菇肉馅：
4：精瘦猪肉馅360g（extra lean ground pork）；
5：小香菇10朵（40克），姬松茸20朵；
6：新鲜棕色小蘑菇一盒150克，去根洗净待用；
7：绍酒2茶匙，葱2根切葱花，姜蓉1茶匙，盐1茶匙，糖1/2茶匙，生抽酱油1.5大匙，老抽酱油1大匙，头抽酱油1大匙，生粉1.5大匙，水4大匙，鸡粉1/4茶匙（可以不用），十三香粉或白胡椒粉1/6茶匙，香油1.5大匙；
其他：
8：4×1 大匙玉米油，4×1 杯水。
以上材料做32个饺子。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、当天早晨先将香菇和姬松茸用温水泡发（图1，2）。
2、下午发面：所有1料放入盆内拌匀（图3右），加入2料（图3左）揉成软面团，然后加1茶匙玉米油，揉均匀后（图4），放在暖和的地方保温保湿发酵。
3、馅料：泡好的香菇和姬松茸洗净切成小丁（图5），小蘑菇洗净也切小丁（图6），然后将所有4-7料放一盆里（图7），用木勺顺一个方向边搅拌80下至馅上劲（图8），放冰箱储存。
6、不粘锅开大火，加1大匙油，放入8个饺子，加1杯水，盖上盖。煎至水快干，调中火煎3分钟，调小火再煎2分钟，熄火等2分钟再揭开盖子，盛出三菇肉馅发面煎饺趁热食用，好享受好过瘾。
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