【西葫芦鲜肉锅贴】
by 毛毛妈
毛毛周末去他的朋友家聚餐，我给他做些锅贴和匈牙利苹果派带去，锅贴用家里现有的材料做了西葫芦鲜肉馅的，据说两样都被抢一空。
用料:
饺馅：
1：精瘦猪肉馅375g（Extra lean ground pork）。
2：生粉1.5大匙，厨酒1大匙，盐2/3茶匙，鸡粉1/4茶匙，白胡椒1/6茶匙，香油1.5大匙，万字牌生抽酱油1大匙，老抽酱油2茶匙，头抽酱油1大匙，糖1/2茶匙，葱2根切碎，姜末1.5茶匙；
3：西葫芦（zucchini） 2个200克，去掉皮和头尾，洗净切细丝备用；
4：水5-6大匙；
锅贴皮：（也可以用买的饺子皮）
5：中筋面粉（All purpose flour）2杯（320克），加盐1/2茶匙拌匀；
6：水2/3杯+3大匙（205克），1茶匙玉米油；
7：1.5大匙玉米油，3/4杯水
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 和 2料（图1）拌匀后，放入3料西葫芦（图2），用一木勺顺一个方向边搅拌边加入4料的水，搅拌80下至馅上劲（图3）。
2、面团：5料的面粉放入一盆里，倒入6料的水揉成大块面团，加1茶匙油揉成光滑面团（图4），盖上湿布或保鲜膜醒45分钟。
3、锅贴皮：把醒好的面团分成2份（不用的面团要盖上湿布保湿），每份揉成1厘米直径长条，切20等份（图5）。每份擀成8-9厘米直径的薄皮（图6）。
4、锅贴：放1大匙馅料在锅贴皮中间（图7），对折捏紧中间（图8）。再依次捏紧两边，两端不要封口（图9）。依次做完所有的锅贴。可以将一次吃不完的生饺子排在烤盘上（图10），放冰冻箱冻硬，装入袋子里在冰冻箱保存起来以后吃。
5、煎锅贴：不粘锅开大火，加1.5大匙油，放入16个锅贴，加1/2杯水，盖上盖。煎至水快干，转中火煎黄，即可出锅。
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