芥兰菜粿
Kai Lan Dumplings
馅料

1大匙油
1大匙蒜茸
30g虾米,泡软,切碎
250g芥蓝,洗净,切丝

调味料

1/2小匙盐
1/4小匙胡椒粉
1/2小匙糖
1/2小匙鸡精粉

皮料

A:
30g粘米粉
30g木薯粉
300g水
B:
700g滚热的水
1小匙盐
4大匙食油
C:
250g粘米粉
D:
250g木薯粉

做法
  1. 馅料:热油,爆香蒜茸和虾米碎,下芥蓝丝和调味料拌炒均匀及软。盛起待凉。
  2. 皮:先将A搅拌均匀,另煮滚B,转小火,加入A搅成糊状,再加入C搅拌成半熟的软团,离火,加入D搓揉成软团,分成每份30份。
  3. 将粉团按扁,包入馅料捏紧封口,放在已涂上油的香蕉叶上。
  4. 煮滚蒸笼水,放入菜粿,大火蒸10-15分钟即可。
  5. 取出,趁热涂抹上油便可。
FILLING

1 tbsp oil
1 tbsp chopped garlic
30g dried prawns, soaked and chopped
250g kai lan, washed and shredded

SEASONING

½ tsp salt
¼ tsp pepper
½ tsp sugar
½ tsp chicken stock granules

SKIN

A:
30g rice flour
30g tapioca flour
300g water
B:
700g hot boiling water
1 tsp salt
4 tbsp oil
C:
250g rice flour
D:
250g tapioca flour

METHOD

  1. Filling: Heat up oil, sauté chopped garlic and dried prawns till fragrant. Add in shredded kai lan, seasoning and stir-fry till well mixed and soft. Dish up and leave to cool.
  2. Skin: Mix A into a paste. Bring B to boil, lower the heat, add in A and cook until very thick. Add in C and mix into a dough. Divide into 30g each parts.
  3. Flatten the skin dough and wrap in filling. Place dumpling onto the greased banana leaf. Use the same method to finish all the skin and filling. Arrange dumplings onto a steamer.
  4. Bring water to boil, steam dumplings at high heat for 10-15 minutes.
  5. Remove from heat, glaze dumplings with a little oil and serve.

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