猪肉烧卖 ~ Pork “ Siu Mai ” / Steamed Pork Dumpling

 

 

猪肉烧卖

材料 ：

云吞皮 适量

馅料 ：

500g  猪肉碎
1棵 青葱 （ 切碎 ）
2朵  香菇 （浸软，切碎 ）
2粒 马蹄 （ 切碎 ）

调味料：

1汤匙  生抽
半汤匙  蚝油
1茶匙 白糖
1茶匙 幼盐
1汤匙  木薯粉
麻油少许
胡椒粉少许

做法 ：

1. 将馅料拌匀，加入调味料，以同样一方向搅至起胶。放入冰箱冷藏大约一小时。

2. 将馅料约1/2汤匙放入云吞皮中央，将边折在一起，上端开口，底部弄平，在顶端放红萝卜碎做装饰。

3. 涂少许油在蒸盘，再把烧卖分开排列在蒸盘里，大火蒸 8 ~ 12分钟即可趁热吃。

 

Pork Siu Mai / Steamed Pork Dumpling

Ingredients:

wonton skins

Filling :

500g ground pork with fats
1 stalk spring onion ( chopped )
2 pcs dried mushroom (soak to soft and cut finely )
2 water chestnuts ( chopped )

Seasonings :
1tbsp light soy sauce
1/2tbsp oyster sauce
1tsp sugar
1tsp salt
1tbsp tapioca flour
sesame oil and pepper to taste

Method :

1. Mix all ingredients and seasoning together. Stir mixture in one direction till sticky with a pair of chopsticks. Then refrigerate for an hour.

2. To wrap , place a wonton wrapper on your palm . Put about 1/2 tablespoon of filling in the middle of the skin. Gather up the sides and leave the center open . Garnish the top with some chopped carrot

3. Brush some oil at the tray and arrange siu mai in a single layer on a tray. Steam over boiling water at high heat for 8 ~ 12 mins till cooked and serve immediately.

 

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion of XuanHom's Mum Kitchen Diary and hosted by May ( 厨苑食谱 ) 。