我很愛吃麵疙瘩，也很喜歡自己做這道客家傳統美食。
I love flour dumplings and also like to cook this traditional Hakka-style delicacy by myself.
麵疙瘩並不是所有客家人的傳統食物，應該是區域性的吧！就像屏東的客家人有名的是他們的板條，但台灣其它地方的客家人就不一定吃板條。而麵疙瘩在我家那兒算是大家都知道的好東西。好幾年前是老爸教我做的，之後想要吃就會自己做來吃囉!
Flour dumplings is not the traditional food popular with most of the Hakka people but well-known in a few regions only. Take the Hakka in Ping-tung county for example. Ping-tung is famous for the flat noodles among its Hakka, but such dish may not be common for the Hakka in other districts of Taiwan. Well, when it comes to flour dumplings, it’s a good stuff known to every family and household in my hometown. I was given the recipe by my father many years ago, after which I would try to make it for myself whenever I am in the mood for the food.
**上述的Flour dumplings is…一定會讓您覺得，為何名詞加s變複數後動詞竟然是用單數動詞is。呵~這是常用的以複數代替單數整體的用法。雖然flour dumpling是一個以上的疙瘩所以一定得變複數，但俺將它視為一個整體的東西是可以的。複數代替單數整體在英文滿常見喔！比如：Thirty miles is a very long distance.三十哩是段滿長的距離.One and one is two.一加一等於二…等。
記得之前大學時，只要冬至夜一到，我班同學會到我的窩辦個各自帶食的趴踼，他們一定都會指定叫我要做麵疙瘩。
During college years, my classmates would put on a pot-luck party in my pad on the night of the winter solstice every year, for which I would always be requested to cook the Hakka-style flour dumplings for them.
這幾天天氣越來越冷。前兩天，我有一位要好的同事重感冒，為了幫他打起精神，幫他養氣活血，讓他快點康復，於是乎俺便不辭辛勞地下廚做了一大鍋的麵疙瘩，哇~大冷天一口口地喝下這暖呼呼的熱湯，好香好好喝喔！
It’s getting cold these days. One of my best colleagues unfortunately came down with a serious flue the other day. In order to cheer him up and help him rejuvenate for a quicker recovery, I took the trouble to make a big pot of flour dumplings to ward off the hateful chill. Wow, it’s so refreshing and warm in heart after eating some hot soup like this in a freezing cold day.
這道「客家麵疙瘩」料理之製作不難，俺現在便將它的做法列之如下~希望您們也可以嚐嚐這傳說中的幸福滋味！
Making the Hakka-style flour dumplings is very simple. I have now listed the steps of the recipe below, and wish all of you would have a chance to savor this legendary taste of happiness.
1).首先將麵粉過篩，加入少許鹽和水調勻，然後將麵糊慢慢和成麵團。將麵團揉上一會並適量拍打讓它光滑有彈性。別忘了要將麵團置入冰箱冷藏一個小時左右，這樣做出來的疙瘩才會很Q喔！
1). First of all, sift the flour. Add a pinch of salt and some water to the sifted flour. Stir well to slowly form the batter into a dough. Knead the dough and properly pound it, and repeat this process until the dough is smooth and elastic. Don’t forget to place the fine dough in the refrigerator for about one hour in order to produce chewy-tasting dumplings.
2).同時間，將豬肉絲加少許醬油、米酒和糖醃半個小時。
2). In the meantime, marinate the shredded pork with some soy sauce, rice wine and a little bit sugar for half an hour.
3).青菜洗淨備用。蝦米以溫水泡軟，蔥末、蒜末、乾香菇絲備妥(先以溫水泡軟)，我還多加了油豆腐。
3). Rinse the vegetable well and put them aside. Soften dried baby shrimps with warm water. Prepare minced green onion, garlic and shredded dried Chinese mushrooms (softened with warm water first). I also prepared some oily bean curds.
4). 熱鍋中加入少許油，依續放入蔥、蒜、香菇絲和蝦米炒香。接著加入醃好的肉絲拌炒一會。最後，放入青菜(如果您選用的菜是大白菜以外的其它蔬菜，那麼請等到湯快起鍋前再加入，才不會煮過爛。先加入大白菜來煮是因為它越煮越香越入味之故)並加少許水繼續拌炒至青菜稍軟。
4). Pour a little cooking oil into a frying wok (pan), then sequentially put in the minced green onions, garlic, shredded mushrooms, and baby shrimps and stir-fry them until fragrance appears. Next, add the shredded pork in and stir well. Lastly, put the vegetables together with a little water to continue the stir until the vegetable becomes half-softened. (If the vegetable you choose is any one but the Napa Cabbage, add it right before the soup is ready to serve, or the vegetable will be over-cooked if added too early. The reason to put in the Napa cabbage as early as possible is because it tastes better when cooked longer.)
5). 加入白開水淹過食材，並蓋上鍋蓋，先以大火煮滾後續以小火悶煮約三分鐘。
5). Add in water to cover above the ingredients. Cap the wok with a lid and cook under high heat for 3 minutes after the soup becomes boiling.
6). 打開鍋蓋，將麵團一塊塊地捏出拇指大小的圓扁形狀(大小其實隨意啦，但不要太厚)，並慢慢放到熱湯中。適時用鍋鏟攪動以免黏鍋。置入您所需的疙瘩量後，蓋上鍋蓋並以小火續悶約十至十五分鐘，疙瘩熟了即可。
6). Open the lid, take small parts off the dough and flatten them into thumb-sized dumplings(the sizes are up to your desire, but not too thick). Place the small, flat dumplings into the boiling soup and stir the soup with a spatula once in a while to avoid them sticking to the wok. After placing the amount of the dumplings you need, cap the wok and cook under low heat for 10 to 15 minutes until the dumplings are well-done.
**您一定會發現上述製作過程的英文用法大多都是用祈使句，也就是幾乎是動詞開頭，沒看到主詞，而且一些句子甚至變得言簡意賅了，比如：這些食譜用語好像不像一般的文章那章會有長句或複雜句。呵~其實這種寫法正是標準的食譜用語—短、簡、精。因為是寫給「您」看的，所以大多用祈使句，省略了主詞「您」、「您們」、或「我們」這些贅字。且為了讓您快速且輕鬆方便地瀏覽並抓到重點，食譜寫法只求易懂簡單，不咬文嚼字。有時還不按照文法走，很隨興的。
真的是很棒的一道料理，適合全家大小一同享用，是冬天聚餐的最佳選擇！心動不如馬上行動吧！
This is a really awesome dish, very much suitable for a whole family to enjoy gtogether and a good dining option in frosty winter. Interested in the Hakka-style flour dumplings? Start making it right away.
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