（6人份）

馅料
沙葛100克（剁碎）
猪肉碎75克
虾米12克（剁碎）
菜脯18克
韭菜25克（切段）
小鲍
鱼12片
炸干葱1汤匙

面团材料
玉米粉75克
小麦粉25克
盐少许
温水50克
沸水75克

调味料
盐
鸡精粉
胡椒粉
麻油
玉米粉各少许

做法

  1.  猪肉碎、虾米和菜脯一起炒香。
  2. 加入沙葛和韭菜，再加入调味料，搅拌均匀。熄火备用。
  3.  制作面团：先将玉米粉和小麦粉搅拌在一起，加入温水开成面糊。
  4.  再倒入沸水里，不停搅拌，制成半透明的熟面团。
  5. 将面团分成10克的小球，擀平后再加上15克的馅料，包起来。
  6.  蒸4分钟，趁热上桌。

[stextbox id=”tip” image=”null”]烹饪小贴士

  • 馅料里加上炸干葱，味道更好。
  • 将玉米粉和小麦粉混合后分成两份，另一份加上色素制成彩色面团后，再揉在一起，制成两种颜色的鸳鸯粉粿。

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(serves 6)

Filling Ingredients
100g turnip (chopped finely)
75g minced pork
12g dried shrimps
18g preserved pickle
25g Chinese chives
12 baby abalones
1 tbsp deep-fried onion

Dough Ingredients
75g corn starch
25g wheat flour
a pinch of salt
50g warm water
75g boiling water

Seasoning
a pinch of salt
chicken powder
pepper
sesame oil and corn starch

Method

  1.  Fry minced pork with dried shrimp and preserved pickle until fragrant.
  2. Add turnip and chives to the mixture before adding seasoning. Remove mixture from heat and set aside.
  3. To make the dough, combine both flour. Add warm water and mix well to form a paste. Then stir and add boiling water at the same time to form a translucent dough.
  4. Separate dough mixture into balls of 10g each and roll flat. Wrap each dumpling skin with 15g of filling.
  5. Steam for 4 minutes and serve hot.

[stextbox id=”tip” image=”null”]Cooking Tips

  • The deep-fried onion helps to enhance the flavour of the dumpling.
  • Separate the mixed flour into two portions and add food colouring to the second portion. Combine both doughs to form a double-coloured dough.

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[stextbox id=”profile” image=”null”]食谱提供 Recipes by courtesy of:
香宫 Shang Palace

地址：22 Orange Grove Road, Shangri-La Hotel Singapore
电话：6213 4473

示范厨师 : 点心主厨 郑慧仙师傅
Chef Demo: Dim Sum Chef Kerene Cheng[/stextbox]