材料
香菇12克(切丁)
韭菜50克(剁碎)
五花肉90克(剁碎)
猪油60克
烤白芝麻10克


鸡精粉
胡椒粉
麻油各少许

面团材料
面粉90克
低筋粉10克
水75克
盐少许

酱料材料
酱油75克
米醋60克
水60克
糖10克

做法

  1. 馅料和酱料材料分别搅拌均匀,备用。
  2.  面团材料搅拌均匀,搁置30分钟,醒面。
  3.  用7克的面团来包同等份量的馅料,一直到包完为止。
  4. 放入沸水里烫熟,捞起后和酱料拌匀即可。

[stextbox id=”tip”]烹饪小贴士
使用肥瘦适中的五花肉,味道会更好。[/stextbox]

Ingredients
12g Chinese mushroom (diced)
50g chives (chopped)
90g pork belly (chopped)
60g pork belly fat
10g roasted white sesame seeds
a pinch of sugar
salt
chicken stock powder
pepper and sesame oil

Dough Ingredients
90g plain flour
10g low protein flour
75g water
a pinch of salt

Sauce Ingredients
75g soy sauce
60g rice vinegar
60g water
10g sugar

Method

  1. Mix filling and sauce ingredients in separate bowls and set aside.
  2. Mix dough ingredients and set aside for 30 minutes.
  3. Wrap 7g of dough with equal portion of filling. Repeat until all dough and filling are wrapped.
  4. Blanch in boiling water. Once cooked, remove and set aside. Mix with prepared sauce.

[stextbox id=”tip”]Cooking Tips
Choose pork belly with even lean and fatty portions for better taste.[/stextbox]

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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

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