虾饺

馅料
虾仁300克
盐3克
鸡精粉3克
糖8克
生粉5克
清油20毫升
胡椒粉少许
麻油少许

饺皮
澄面粉200克
生粉80克
滚水300毫升
板油少许

做法

  1. 把虾仁切碎,搅打至起胶,加入剩余馅料材料搅拌均匀,放入冰箱冷藏待用。
  2. 把澄面粉和生粉在盆中混合均匀,慢慢加入烧水,不断搅拌混合均匀成澄面团。
  3. 把板油和少量生粉揉匀,每次少许加入澄面团中,揉匀后搓成长条。
  4. 把长条面团分成小块,擀成薄皮,放上适量馅料包成饺子,放入蒸锅中蒸4分钟即可。

 

Har kow

Fillings
300g peeled prawns
3g salt
3g chicken powder
8g sugar
5g potato starch
20ml oil
dash of pepper
dash of sesame oil

Skins
200g wheat flour
80g potato starch
300ml boiled water
some shortening

Method

  1. Cut peeled prawns into pieces. Stir-mix until sticky. Add in remaining Fillings ingredients. Chill in refrigerator.
  2. Mix wheat flour and potato starch in a bowl. Slowly add in boiled water and mix well to form dough.
  3. Sprinkle some potato starch over shortening and knead. Stuff shortening into dough little by little and knead until well-combined. Roll into strips.
  4. Divide dough into small portions. Flatten to make thin skins. Wrap in some fillings and make dumplings. Steam for 4 mins and serve.

 

[stextbox id=”profile”]食谱提供
家味 Jia Wei Chinese Restaurant
地址:50 East Coast Road, Roxy Square, Grand Mercure Singapore Roxy
电话:6340 5678

示范厨师
黄立甲 Ng Lip Kah
点心主厨[/stextbox]

text:若昕 photo:Kin