| 鮮蝦餃 STEAMED PRAWN DUMPLINGS | |||||
| 材料： | Ingredients | ||||
| 中蝦仁六兩 | 250g (8oz) shelled prawns | ||||
| 筍肉一兩 (切絲) | 30g (2 oz) skinned bamboo shoot (shredded) | ||||
| 熟肥肉粒一湯匙 (隨意) | 1 tbsp fat pork cubes (optional) | ||||
| 皮料： | Dumpling Wrapper | ||||
| 澄麵三兩 | 100g (5oz) Tang flour | ||||
| 豬油(或白油)一茶匙 | 1 tsp lard or vegetable oil | ||||
| 滾水2 1/2 安士 | 30g (2oz) boiling water | ||||
| 調味料： | Seasonings: | ||||
| 鹽3/4茶匙 | 3/4 tsp salt | ||||
| 糖一茶匙 | 2 tsp sugar | ||||
| 味粉1/4 茶匙 (隨意) | 1/4 tsp flavour powder (optional) | ||||
| 生粉1/2 茶匙 | 1/2 tsp cornflour | ||||
| 做法： | Method: | ||||
| 1. | 蝦仁剔腸洗淨，抹乾剁爛，加入調味料攪至起膠，然後加入筍絲及肥肉粒拌勻成餡料，待用。 | 1. | Devin prawns and rinse. Wipe dry and press. Blend with seasonings and stir into paste. Stir in bamboo shoot and pork. | ||
| 2. | 將澄麵篩勻在一深盆內，隨即把滾水撞入澄麵中，快手拌勻，加入豬油再搓成軟滑粉糰，用濕布蓋著，待發10分鐘。 | 2. | In bowl sieve Tang flour. Pour in boiling water and stir quickly. Add in lard and rub into dough. Cover with wet cloth and let stand for 10 minutes. | ||
| 3. | 將粉糰取出，搓成長條狀，切成小分壓扁，再用麵棍壓成薄皮，成蝦餃皮。 | 3. | Rub dough into a roll and then cut into portions. Press Roll out with rolling pin to make round thin shells. | ||
| 4. | 置適量餡料蝦餃皮上，用右手摺合成數個小摺，包成蝦餃狀。 | 4. | Put fillings on shells and wrap into dumplings. | ||
| 5. | 放蝦餃入已塗油之蒸籠內，以大火隔水蒸約5-6分鐘至熟，取出掃上一層薄油，即可趁熱供食。 | 5. | Steam dumplings in pre-oiled bamboo steamer over high heat for 5-6 minutes until done. Brush with cooked oil and serve. | ||