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”。淮餃,皮(pi)薄似紙(zhi)。制(zhi)餡時需將豬肉(rou)剔盡筋質,拍(pai)打成肉(rou)燕,拌以韭黃(huang),輔以蔥、姜汁調劑,采用滾(gun)、卷、抽(chou)、捏等(deng)手法成型。鮮美滑爽。隔(ge)皮(pi)可眏字,點火即燃。形似(si)麻(ma)雀頭(tou)、餡(xian)細鮮嫩、皮薄餡(xian)多、吃口爽(shuang)滑、有(you)無皮之感覺(jue)。
主(zhu)輔料:精白面粉(fen)500克,豬后腿精肉(rou)1000克,韭(jiu)菜(cai)黃100克。
調料(liao):精(jing)鹽(yan)25克(ke)(ke)(ke)(ke)(ke),料(liao)酒(jiu)20克(ke)(ke)(ke)(ke)(ke),醬油300克(ke)(ke)(ke)(ke)(ke),味精(jing) 15克(ke)(ke)(ke)(ke)(ke),菱角粉150克(ke)(ke)(ke)(ke)(ke),白胡椒粉20克(ke)(ke)(ke)(ke)(ke),熟豬(zhu)油250克(ke)(ke)(ke)(ke)(ke),麻油150克(ke)(ke)(ke)(ke)(ke),蔥姜汁水(shui)500克(ke)(ke)(ke)(ke)(ke),食堿25克(ke)(ke)(ke)(ke)(ke),圓骨湯7500克(ke)(ke)(ke)(ke)(ke),青蒜花100克(ke)(ke)(ke)(ke)(ke),蒜泥50克(ke)(ke)(ke)(ke)(ke),椒鹽(yan)25克(ke)(ke)(ke)(ke)(ke),色拉油1000克(ke)(ke)(ke)(ke)(ke)(耗(hao)100克(ke)(ke)(ke)(ke)(ke))
制(zhi)法(fa):將(jiang)面(mian)(mian)(mian)粉放入(ru)盆中加冷(leng)(leng)水(shui)(shui)、食堿和(he)(he)成(cheng)硬(ying)面(mian)(mian)(mian)團(tuan),醒(xing)透,揉勻揉光,用菱角粉為撥,搟疊成(cheng)長方形面(mian)(mian)(mian)皮(pi)(pi)(pi),改(gai)刀切成(cheng)一(yi)寸九分(fen)長、一(yi)寸六分(fen)寬(kuan)的面(mian)(mian)(mian)皮(pi)(pi)(pi)800張。豬精肉剔除筋膜,斬(zhan)成(cheng)細茸,放盆中加蔥、姜(jiang)汁水(shui)(shui)、精鹽、料(liao)酒、醬油(you)(you)、味(wei)精、胡椒(jiao)(jiao)粉、麻油(you)(you)攪(jiao)拌(ban)上(shang)勁,再(zai)加入(ru)韭菜黃(huang)未拌(ban)勻。左手(shou)托(tuo)皮(pi)(pi)(pi),右手(shou)挑餡料(liao)刮(gua)在(zai)面(mian)(mian)(mian)皮(pi)(pi)(pi)上(shang),滾(gun)卷面(mian)(mian)(mian)皮(pi)(pi)(pi),使(shi)餡心全部(bu)包入(ru)餃(jiao)(jiao)皮(pi)(pi)(pi)中,退出刮(gua)子即(ji)成(cheng)淮餃(jiao)(jiao)生(sheng)(sheng)坯。將(jiang)熟豬油(you)(you)、醬油(you)(you)、味(wei)精和(he)(he)燒沸的圓骨湯分(fen)裝(zhuang)碗(wan)中,鍋中放水(shui)(shui)燒沸后倒入(ru)生(sheng)(sheng)坯,輕輕推動以防互(hu)相(xiang)沾粘,水(shui)(shui)沸后激(ji)冷(leng)(leng)水(shui)(shui),再(zai)沸浮起(qi),撈出分(fen)裝(zhuang)碗(wan)中,撒上(shang)胡椒(jiao)(jiao)粉、青蒜花、淋芝麻油(you)(you)即(ji)成(cheng)湯餃(jiao)(jiao)。火餃(jiao)(jiao)是(shi)將(jiang)包好的淮餃(jiao)(jiao)生(sheng)(sheng)坯放油(you)(you)中炸至金黃(huang)色成(cheng)熟,撒上(shang)椒(jiao)(jiao)鹽同(tong)食。熗餃(jiao)(jiao)是(shi)將(jiang)煮熟的淮餃(jiao)(jiao),加醬油(you)(you)、蒜泥、胡椒(jiao)(jiao)粉、麻油(you)(you)拌(ban)勻同(tong)食。