Pork Dumplings

白菜豬肉鍋貼

 

Ingredients 材料:

 

Lean Pork 碎豬肉 250g, ground

Shrimp 蝦肉 120g, peeled and chopped  切幼

Bok Choy 白菜 300g chopped 切碎

3 green onion, chopped  葱三條切碎

Preserved vegetable  搾菜 40g (optional) minced 切細粒

1 egg  蛋一個

Dumpling wrappers  水餃皮一包

 

Seasoning 調味:

 

3/4 to 1 tsp salt   鹽3/4至1荼匙

1/2 tsp sugar  糖半荼匙

1/2 Tbsp oyster sauce   蚝油半湯匙

1 Tbsp cooking wine   紹酒一湯匙

1/2 tsp white pepper   白胡椒粉半茶匙

1 Tbsp sesame oil   蔴油一湯匙

1 Tbsp olive oil   橄欖油一湯匙

1 tsp ginger juice   薑汁一荼匙

1 Tbsp corn starch   粟粉一湯匙

 

 

Directions:

 

Mix all ingredients together with the seasoning in a large bowl. Put about 1 Tbsp into each dumpling wrapper,use some water to seal. Make about 40.

將所有材料與調味攪勻成餡, 每塊餃皮用大約一湯匙包成鍋貼形, 用水收口。大約可包四十隻。

 

 

 

To Cook  煎鍋貼:

 

Heat 1Tbsp oil in a nonstick pan, add dumplings, make sure they don't touch each other. Fry in medium heat until the bottom of each dumpling turns golden brown, add boiling water, enough to reach to about 1/3 the height of the dumplings. Cover with a lid (better if it's a glass one) and cook till most water disappears. Remove the lid, continue cooking until all water's gone. The dumplings can be served now, or for a more crispy taste, fry the other sides of the dumplings until golden brown.

平底鑊放油一湯匙, 排放鍋貼, 煎至金黄, 加滾水至鍋貼的三份一高度, 上蓋中火煮至水快乾, 開蓋後繼續煎至水乾便可上桌。若要皮脆可續煎其他两面至金黄即可。