| 小籠包 STEAMED PORK BUNS | |||||
| 材料： | Ingredients | ||||
| 枚頭肉六兩 | 250g (8oz) pork loin | ||||
| 肥肉一小塊 (隨意) | 1 fat pork (optional) | ||||
| 薑末1/2茶匙 | 1/2 tsp minced ginger | ||||
| 芫荽碎一湯匙 | 1 tbsp minced parsley | ||||
| 薑絲一湯匙 | 1 tbsp shredded ginger | ||||
| 紹菜葉數塊 | a few Tianjin cabbage leaves | ||||
| 皮料: | Wrapper | ||||
| 麵粉六兩 | 250g plain flour | ||||
| 溫水約3/4 杯 | 3/4 cup warm water | ||||
| 蘸汁料: | Dip: | ||||
| 淅醋二湯匙 | 2 tbsp brown vinegar | ||||
| 薑絲一湯匙 | 1 tbsp shredded ginger | ||||
| 調味料: | Seasonings: | ||||
| 生抽一茶匙 | 1 tsp light soy | ||||
| 鹽 1/2 茶匙 | 1/2 tsp salt | ||||
| 糖、紹酒各一茶匙 | 1 tsp Shaohing rice wine and 1 tsp sugar | ||||
| 水二湯匙 | 2 tbsp water | ||||
| 生粉一茶匙 | 1 tsp cornflour | ||||
| 麻油, 胡椒枌少許 | dash of sesame oil and pepper | ||||
| 做法： | Method: | ||||
| 1. | 枚頭肉、肥肉分別洗淨，抹乾，一同剁爛，待用。 | 1. | Rinse pork loin and fat pork. Wipe dry. Mince. | ||
| 2. | 置肉茸於深碗內，加入薑末及調味料，攪至起膠，即成餡料。 | 2. | Blend minced pork, minced ginger and seasonings. Stir into paste. | ||
| 3. | 置麵粉於一深盆內，加入1/2 杯溫水，搓成柔軟光滑粉糰，放置約10分鐘。 | 3. | Blend flour and 1/2 cup warm water. Rub into a dough. Let stand for 10 minutes. | ||
| 4. | 把粉糰輕手搓成長條，分切成小份，並用麵棍壓成圓薄皮，待用。 | 4. | Rub the dough into a roll and cut into small portions. Roll out into thin shells with rolling pin. | ||
| 5. | 取一塊圓薄皮，平放在手中，加入適量餡料，平摺捏成包狀，即成小籠包。 | 5. | In each shells wrap in fillings. | ||
| 6. | 在蒸籠底置數塊紹菜葉，將小籠包排放其上，大火隔水蒸約10-12 分鐘至熟，即成，伴以蘸汁料一同上桌供食。 | 6. | Place Tianjin cabbage leaves in bamboo steamer. On top arrange meat buns. Steam over high heat for 10-12 minutes. Serve with dip. | ||