蒸菜角 Steamed Vegetable Dumpling

  • Prep Time
  • Cook Time
  • Type
  • View
    1,100

馅料:

白萝卜500克(剁碎,沥干水份)、香菇30克(切丝)、菜莆碎50克、蕉叶20克(剪成直径圆型)、盐1小匙、糖、胡椒粉、芫茜各少许

皮料:

糯米粉300克、面粉50克、热水80克、冷水50克、菜油1汤匙

做法:

1.冷锅倒入1大匙油,爆香菜莆碎和香菇丝,再加入白萝卜、糖、胡椒粉和芫茜炒熟,盛起备用。

2.糯米粉和面粉筛过,倒入搅拌机。

3.加热水搅拌,再加冷水与菜油搓至柔滑。

4.取50克粉团,压扁为圆块(抹少许油以防粘住),把馅料放在中央接合两半,并捏合边缘。

5.把菜角放在香蕉叶上蒸约10至15分钟,即可享用。

Filling:

500g radish (chopped and squeeze out liquid inside), 30g mushroom (shredded), 50g chopped pickled radish, 20g banana leaf (cut round shape), 1 tsp salt, dash of sugar, pepper and coriander

Skin:

300g glutinous rice flour, 50g plain flour, 80g hot water, 50g cold water, 1 tbsp cooing oil

Method:

  1. Heat 1 tbsp oil in wok, sauté pickled radish and mushroom until fragrant, then toss in radish, sugar, pepper and coriander, stir-fry until cooked.
  2. Sift glutinous rice flour and plain flour into blender.
  3. Add in hot water and blend well, then add cold water and cooking oil, blend into smooth dough.
  4. Apportion dough into 50g each and then flatten, then wrap in filling and fold over and seal the edge with finger tip.
  5. Place dumpling on top of banana leaf and steam for 10-15 minutes.