客家珍珠肉圓 Hakka Style Meat Pie

材料 Ingredient

簡易肉圓皮的製作Easy Dough for Taiwanese Meat Pie 1 份 portion 客家內餡 Hakka Style Meat Filling 1 份 portion 台灣小吃沾醬 Dipping Sauce for Taiwanese Snacks 隨意 As desired 香菜 Cilantro 隨意 As desired

食譜來源 Recipe Source：客家珍珠肉圓 (林美慧)

做法:

1.	將簡易肉圓皮準備好，分成16個小球。
2.	將客肉餡準備好，靜置一旁等到冷透後再使用。
3.	將每一小球的肉圓皮捏成中厚邊薄的圓碗狀。把一份餡 (大約2大匙)放在肉圓皮中心，肉圓片從邊緣拉向中心旋轉收緊。把做好的肉圓放在不沾粘烘培紙上。重複此步驟包完所有皮料和餡料。
4.	蒸籠裡水燒開。 將肉圓放進蒸籠裡用大火蒸20分鐘。
5.	等肉圓涼透，抹上油放進塑膠袋或容器內於冰箱中保存。要吃時再回鍋蒸熱，或放進溫油中泡熱。
6.	食用時佐以台灣小吃醬和香菜。

Procedure:

1.	Prepare the Easy Dough for Taiwanese Meat Pie. Divide it into 16 portion, and roll each portion to a ball.
2.	Prepare the Hakka Style Meat Filling. Set it aside and let it cool completely.
3.	Form one ball of dough to a bowl that is thick in the center and thin around the edge. Place a proper amount of the meat filling (approx. 2 tbs.) in the dough bowl, lift the edge of the dough toward the center, pinch the dough and seal the opening. Put the ball on a piece of parchment paper. Repeat this step for the rest of the dough and filling.
4.	Bring the water in a steamer to a boil. Place the meat pies in the steamer and steam them at high heat for 20 minutes.
5.	When the meat pies cool down, cover them with a little oil and place them in a plastic bag or container. Store them in a refrigerator. Reheat the meat pies in a steamer or poach them in low temperature oil.
6.	Serve the meat pies with Dipping Sauce for Taiwanese Snacks and cilantro.

最後更新 (Last Update): 10/27/2013©
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