材料 Ingredients
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做法
| 1. | 準備好客家內餡，放在一旁待涼。 |
| 2. | 準備好客家粿皮後切成10等份。 |
| 3. | 將粽葉剪成15cm長小片，共需10片。 |
| 4. | 手抹油，取1份粿皮，用手整成圓片後上放1/10的餡。將粿皮對折，封口出捏緊。做好的菜包粿放在抹油的粽葉上，封口朝上。重複此步驟將剩餘材料做完，共做10個。 |
| 5. | 蒸籠水燒開。將菜包粿放進蒸籠中火蒸20分鐘。 |
PROCEDURE
| 1. | Prepare the Hakka Style Meat Filling . Let the filling completely cool down. |
| 2. | Prepare the Hakka Rice Dough. Cut it into 10 equal pieces. |
| 3. | Cut the bamboo leaves into 6" long pieces. You will need 10 pieces. |
| 4. | Spread oil all over your hands. Take one piece of the dough and form it into a round disk by hands. Place 1/10 of the filling on the center of the disk dough, fold the dough over in half then pinch to seal the opening. Place the dumpling on a piece of oiled bamboo leaf, seam side up. Repeat this step for the rest of the dough and filling. You can make 10 dumplings. |
| 5. | Bring the water in the steamer to a boil. Stem the rice dumplings over medium heat for 20 minutes. |
最後更新 (Last Update): 11/22/2015
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