| 鮮肉鍋貼 PAN-FRIED PORK DUMPLINGS | |||||
| 材料： | Ingredients | ||||
| 半肥廋豬肉八兩 | 350g (12oz) lean half fat pork | ||||
| 薑末一湯匙 | 1 tbsp minced ginger | ||||
| 蔥三條切粒 | 3 stalks springs onion (diced) | ||||
| 韭黃二兩切粒 | 60g (4 oz) chives (diced) | ||||
| 皮料： | Dumpling Wrapper | ||||
| 麵粉八兩 | 350g (12oz) plain flour | ||||
| 溫水3/4杯 | 3/4 cup warm water | ||||
| 調味料： | Seasonings: | ||||
| 生抽三湯匙 | 3 tbsp light soy | ||||
| 鹽一茶匙 | 1 tsp salt | ||||
| 味精 1/4茶匙 | 1/4 tsp flour powder | ||||
| 水六湯匙 | 6 tbsp water | ||||
| 做法： | Method: | ||||
| 1. | 麵粉篩勻後，加入溫水搓成麵糰，用布蓋面，放置約30 分鐘，待用。 | 1. | Sieve flour and mix with warm water to make dough. Cover with wet cloth and let stand for 30 minutes. | ||
| 2. | 剁碎豬肉，放入調味料、薑末、蔥粒及韭黃拌勻，成餡料。 | 2. | Mince pork and marinate with seasonings. Blend with minced ginger, diced spring onion and chives. | ||
| 3. | 麵糰搓成長條，分切成小塊，壓成小圓皮放入餡料，造成餃子狀。 | 3. | Rub dough into roll and cut into small portions. Flatten into round shells. Wrap in fillings and make into dumplings. | ||
| 4. | 鍋燒熱後，放油，待油再熱時，將鍋貼放入，用中火煎，再淋入3/4 杯水，蓋上蓋，用大火燜至水分收乾，即可上碟。 | 4. | Heat pan and add in some oil. When oil is heated, put in dumplings and fry over medium heat. Add in 3/4 cup water. Cover with lid. Braise over high heat until water dries up. Dish up and serve. | ||