【虾仁油菜煎饺】
MaomaoMom/毛毛妈
CostCo的冰鲜虾非常不错, 做了一批虾仁油菜饺子冻起来, 忙的时候可以煎一锅, 又快又好吃.
用料:
面团：
1:中筋面粉(all purpose flour) 3杯(480克，直接舀的面，没有过筛)，全麦面粉1杯(160克)；
2：冷水1又3/4杯(420克)；
3：橄榄油2茶匙；
虾仁油菜馅：
4：香菇10朵(提前泡软)， 橄榄油1茶匙，十三香粉1/2茶匙，头抽酱油1大匙；
5：无头冰鲜大虾950克；
6：鸡蛋3个+3个鸡蛋的蛋清加盐1/2茶匙与头抽酱油2茶匙打散，橄榄油2茶匙；
7：油菜苗850克；
8：香油1大匙，盐1.5茶匙，生粉1大匙，鸡粉1/2茶匙，头抽酱油1.5大匙，生抽酱油1大匙，葱4条切葱花，姜10克切末;
其他：
9：橄榄油1大匙，水3/4杯， 用来煎一锅饺子。
以上材料做64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、香菇10朵提前用冷水泡发，然后洗净切丁待用。盆内放入1料的面粉拌匀(图1)，加入2料，揉成大块面团。然后加2茶匙橄榄油揉均匀，盖上盖醒发1小时(图2)。葱4条切葱花，姜10克切末，待用。
2、虾剥去壳去肠洗净切丁放入一盆里(图3)。不粘锅中火放2大匙葱花，1茶匙姜末与香菇丁炒1分钟(图4)，放入剩余4料炒匀，盛出放一边. 原不粘锅加2茶匙橄榄油，放入6料里打散的鸡蛋液，炒至蛋液凝固(图5)，盛出稍冷切小丁待用。
3、油菜洗净后放入烧滚的开水中烫煮1分钟，捞出冲冷水后沥净水，切小丁。挤去菜汁放一盆中，加9料香油拌匀。 放入虾仁丁的盆里，然后放入剩余9料，和先前煎炒过的香菇丁、鸡蛋丁。将馅拌匀待用。
4、把醒好的面团分成4份(不用的面团要盖上湿布保湿)，每份揉成直径1.5厘米的长条，切成16等份，按扁后擀成直径8-9厘米的薄皮。放1.5大匙馅料在饺皮中间、对折后先捏紧上缘，然后从右角开始，向中间一边打小褶一边捏紧，最后从中间向左边同样捏紧(图6)。依次做完所有的饺子。可以将多余的生饺子排在烤盘上，放冰冻箱冻硬后，装入密封袋里冰冻起来以后吃。
5、煎饺：不粘锅开大火，加1大匙油，放入16个饺子，加3/4杯水(图7)，盖上盖子。煎至水快干，转中小火煎黄(图8)，即可出锅。皮脆馅汁多咸香好吃。
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