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水晶餃



肉餡:
前腿絞肉 300克
鹽 1小匙
白胡椒粉 適量
馬蹄 50克
粟米 50 克
青瓜 50 克
紅蘿蔔 50 克

皮:
太白粉 250克
熱水(約90℃) 200克

沙拉油 適量

做法:
1) 把絞肉加調味料用力攪拌到有黏性。

2) 馬蹄切碎,粟米,青瓜,紅蘿蔔加入絞肉裡拌勻即是餡。冷藏備用。

3) 太白粉放盆裡,把熱水倒入,立刻用筷子攪拌成團。攪拌均勻

4) 蓋好,放到不燙了,就可用手揉。這時會黏桌黏手是正常的,揉均勻後再把手上的黏糊刮到粉團上。

5) 把粉團抹點沙拉油,搓成長棍狀。

6) 取適量,還沒切的粉團用盆子蓋著,以免乾燥。

7) 把粉團放在抹了油的塑膠袋上,用刀壓扁,約像水餃皮般大小。

8) 放12克餡在皮上。

9) 對摺包起,接口處捏緊


10)蒸鍋水煮沸,把水晶餃連盤上籠,以中火蒸10鐘即可。


By: 小蘭

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