【材料】
冷水面团½份（做法请参考脆皮水饺）
【馅料】
肉碎250克、青葱粒1汤匙、芫茜碎1汤匙
【调味料】
A: 盐½茶匙、胡椒粉少许、麻油1茶匙、姜汁1茶匙、粟粉1茶匙
B: 盐½茶匙、鱼露1汤匙、黑醋2汤匙、辣椒油1汤匙、味精1茶匙
【汤料】
高汤800克、木耳20克（浸软撕小片）、竹笋1支（切片）、青葱粒1汤匙
【做法】
1. 把馅料加入调味料A，充份拌匀成馅料备用。（图1）
2. 酸辣汤做法：把木耳、竹笋分别川烫滚水，然后放入高汤里，用小火熬煮半小时，加入调味料B，试味后备用。（图2-4）
3. 将面团揉长条，切割成小面团，按扁，用面棍擀成圆薄面皮。
4. 包入适量馅料对折成半月形，再从两边角对摺起来，成为元宝形。（图5-7)
5. 煮滚半锅水，放入饺子煮至滚，再倒入1杯水，继续大火煮至饺子全部浮在水面，便可捞出放入汤料中。（图7-8）
【Ingredients】
½ portion cold dumpling dough (pls refer to crispy dumpling for the method)
【Filling】
250g minced meat, 1 tbsp chopped spring onion, 1 tbsp chopped coriander
【Seasoning】
A: ½ tsp salt, dash of pepper, 1 tsp sesame oil, 1 tsp ginger juice, 1 tsp corn flour
B: ½ tsp salt, 1 tbsp fish sauce, 2 tbsp black vinegar, 1 tbsp chili oil, 1 tsp MSG
【Soup Ingredients】
800g stock, 20g black fungus (soaked and tear into small pieces), 1 bamboo shoot (slices), 1 tbsp spring onion
【Method】
1. Mixes filling ingredients with seasoning A and set aside. (pic 1)
2. To prepare soup: Blanch black fungus and bamboo shoot in boiling water and then place in stock and
simmer in low heat for ½ hour, season with seasoning B. (pic 2-4)
3. Roll dough into long strip and cut into small pieces, flatten and pin roll into round and thin wrappers.
4. Wrap each wrapper with some filling, fold them over into half-moon shape and fold both ends into Yuanbao shape.(pic 5-7)
5. Boil half pot of water and scud the dumplings until boiled, pour in 1 cup water and bring to boil again in high heat until all dumplings afloat; drain and serve in soup.(pic 8)
