淮餃,俗稱“餛鈍”是淮安較具代表性的點心之一。淮餃可煮,可拌,可炸,屬稱“淮餃三吃”。淮(huai)餃,皮(pi)薄似紙(zhi)。制餡(xian)時需將豬(zhu)肉(rou)剔(ti)盡(jin)筋質,拍打成(cheng)肉(rou)燕(yan),拌以(yi)韭黃,輔以(yi)蔥、姜汁調(diao)劑,采(cai)用滾、卷、抽、捏等手法(fa)成(cheng)型。鮮美滑爽。隔皮(pi)可眏字,點火即燃(ran)。形似麻雀頭、餡(xian)(xian)細(xi)鮮(xian)嫩、皮(pi)薄餡(xian)(xian)多、吃(chi)口(kou)爽滑、有無皮(pi)之感覺。
主輔料:精白面粉500克(ke),豬(zhu)后腿精肉(rou)1000克(ke),韭菜(cai)黃100克(ke)。
調料:精鹽25克(ke)(ke),料酒20克(ke)(ke),醬油(you)(you)300克(ke)(ke),味精 15克(ke)(ke),菱角(jiao)粉(fen)150克(ke)(ke),白胡椒(jiao)粉(fen)20克(ke)(ke),熟豬油(you)(you)250克(ke)(ke),麻油(you)(you)150克(ke)(ke),蔥(cong)姜汁水500克(ke)(ke),食(shi)堿25克(ke)(ke),圓骨(gu)湯(tang)7500克(ke)(ke),青蒜花100克(ke)(ke),蒜泥50克(ke)(ke),椒(jiao)鹽25克(ke)(ke),色拉油(you)(you)1000克(ke)(ke)(耗100克(ke)(ke))
制法:將(jiang)(jiang)面粉放(fang)入(ru)盆中(zhong)加(jia)冷水(shui)、食堿和成(cheng)(cheng)硬面團,醒透,揉(rou)勻(yun)揉(rou)光,用(yong)菱角(jiao)粉為撥,搟疊成(cheng)(cheng)長方形面皮(pi)(pi),改刀切成(cheng)(cheng)一寸九分長、一寸六分寬的面皮(pi)(pi)800張(zhang)。豬精(jing)(jing)肉剔(ti)除筋膜,斬成(cheng)(cheng)細茸,放(fang)盆中(zhong)加(jia)蔥、姜汁水(shui)、精(jing)(jing)鹽(yan)、料(liao)(liao)酒、醬(jiang)油(you)、味精(jing)(jing)、胡椒(jiao)(jiao)粉、麻油(you)攪拌(ban)上(shang)勁,再(zai)加(jia)入(ru)韭(jiu)菜(cai)黃未(wei)拌(ban)勻(yun)。左手托皮(pi)(pi),右手挑餡料(liao)(liao)刮在(zai)面皮(pi)(pi)上(shang),滾卷面皮(pi)(pi),使餡心全部包(bao)入(ru)餃(jiao)(jiao)皮(pi)(pi)中(zhong),退出(chu)刮子(zi)即成(cheng)(cheng)淮(huai)餃(jiao)(jiao)生(sheng)(sheng)坯(pi)。將(jiang)(jiang)熟豬油(you)、醬(jiang)油(you)、味精(jing)(jing)和燒沸的圓骨湯分裝碗中(zhong),鍋中(zhong)放(fang)水(shui)燒沸后(hou)倒入(ru)生(sheng)(sheng)坯(pi),輕(qing)輕(qing)推動(dong)以防互相沾粘,水(shui)沸后(hou)激冷水(shui),再(zai)沸浮起,撈出(chu)分裝碗中(zhong),撒上(shang)胡椒(jiao)(jiao)粉、青蒜花、淋芝(zhi)麻油(you)即成(cheng)(cheng)湯餃(jiao)(jiao)。火餃(jiao)(jiao)是(shi)將(jiang)(jiang)包(bao)好(hao)的淮(huai)餃(jiao)(jiao)生(sheng)(sheng)坯(pi)放(fang)油(you)中(zhong)炸至金黃色成(cheng)(cheng)熟,撒上(shang)椒(jiao)(jiao)鹽(yan)同食。熗餃(jiao)(jiao)是(shi)將(jiang)(jiang)煮(zhu)熟的淮(huai)餃(jiao)(jiao),加(jia)醬(jiang)油(you)、蒜泥、胡椒(jiao)(jiao)粉、麻油(you)拌(ban)勻(yun)同食。