材料 Ingredients
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做法：
| 1. | 豬肉丁和肥絞肉放進冷凍庫冰到半凍狀態。攪拌機裝上漿狀腳，放進凍過的豬肉和肥肉用高速攪拌到完全解凍並呈黏稠狀態。 |
| 2. | 加入蝦仁，香菇和 絞肉醃料(淡)。繼續用中速打所有材料都充分結合並呈黏稠狀。做好的餡料放進冰箱冷藏至少30分鐘。 |
| 3. | 拿一片燒賣皮，取30克餡料置於皮中心，然後將皮放在左手虎口上，右手用一根小湯匙將餡往下壓，左手則旋轉收口直到皮緊實地包住餡。將剩餘的餡和皮依樣包好，約可包30個。 |
| 4. | 每個燒賣頂部放些許飛魚卵裝飾。蒸籠內鋪上濕巾或不沾黏烘培紙，蒸籠裡水燒滾，放進燒賣用大火蒸12分鐘即可。 |
PROCEDURE
| 1. | Store the diced pork and ground pork fat in the freezer until they are semi-frozen. Install a flat beater attachment to the mixer. Place the pork and pork fat in the mixing bowl and beat over high speed until the the mixture is completely defrosted and becomes sticky. |
| 2. | Add the shrimp, mushroom and Ground Meat Marinade (Light). Mix over medium speed until all the ingredients are well combined and the mixture is sticky. Store the filling in the fridge for at least 30 minutes. |
| 3. | Place 30g of the filling on the center of one wrapper. Use your left-hand fingers to form a circle. Place the wrapper with filling on the circle opening. Use your right hand to take a spoon to push down the fillings and at the same time your left hand keeps turning the wrapper until the wrapper tightly encloses the filling. Repeat this step for the rest of filling and wrappers. This recipe can make 30 dumplings |
| 4. | Place some tobiko caviar on top of each Shi-Mai. Cover the bottom of the steamer with a wet cloth or parchment paper. Bring the water in the steamer to a boil. Place in the Sui-Mai and steam over high heat for 12 minutes. |
最後更新 (Last Update): 08/15/2020
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