| 蟹黃燒賣 STEAMED MINCED PORK AND SHRIMP DUMPLINGS | |||||
| 材料： | Ingredients | ||||
| 蝦仁四兩 | 150g (6oz) shelled shrimps | ||||
| 廋肉三兩 | 100g (5oz) lean pork | ||||
| 冬菇二隻(切粒) | 2 cooked black mushrooms (diced) | ||||
| 熟肥肉粒一湯匙(隨意) | 1 tbsp cooked fat pork cubes (optional) | ||||
| 蔥粒一湯匙 | 1 tbsp diced spring onion | ||||
| 餛飩皮酌量 | some ravioli wrappings | ||||
| 蟹黃 (即蟹膏) 1/2 兩 | 15g (1oz) crab spawn | ||||
| 調味料: | Seasonings: | ||||
| 鹽1/2 茶匙 | 1/2 tsp salt | ||||
| 糖、生粉各一湯匙 | 1 tbsp sugar, 1 tbsp cornflour | ||||
| 生抽1/2 湯匙 | 1/2 tbsp light soy | ||||
| 蛋白一湯匙 | 1 tbsp egg white | ||||
| 味粉1/4 茶匙 (隨意) | 1/4 tsp flour powder (optional) | ||||
| 麻油、胡椒粉少許 | dash of sesame oil and pepper | ||||
| 做法： | Method: | ||||
| 1. | 蝦仁剔腸，和廋肉一同洗淨，抹乾，切成幼粒，加入肥肉粒、蔥粒、冬菇及調味料，攪至起膠，即成餡料。 | 1. | Devin shrimps, rinse and dice. Rinse pork, wipe dry and dice. Blend shrimp, pork, spring onion, black mushroom and seasonings. Stir into paste. This makes the fillings. | ||
| 2. | 將約1/2 湯匙餡料放於每塊餛飩皮中央，用大拇指與食指把皮交叉捏緊，成燒賣形狀，用餐刀略為壓平燒賣面，並加上少許蟹膏。 | 2. | Put 1/2 tbsp fillings on each ravioli wrapping, Wrap into dumplings. Press slightly with a fork. On top put crab spawn. | ||
| 3. | 將處理好的當燒賣，放入已塗油之蒸籠內，以大火蒸約6-7分鐘至熟，即成。 | 3. | Steam dumplings in pre-oiled bamboo steamer over high heat for 6-7 minutes until done. Serve. | ||