鮮蝦韭菜果 Pan Fried Shrimp and Chive Dumplings

材料 Ingredients

蝦仁(切大粒) Shelled shrimp (large diced) 1-1/4 磅 lb (563g) 肥絞肉 Ground pork fat 1/4 磅 lb (113g) 韭菜(切1cm小段) Garlic chive (cut 1cm segment) 1/4 磅 lb (113g) 絞肉醃料(淡) Ground meat marinade (light) 1 份 portion 水晶皮 Crystal dumpling wrappers 1 份 portion 食用油 Cooking oil 3 大匙 Tbs

做法

1.	肥絞肉放進滾水內燙1分鐘以去除肉臊味。用濾網撈出，在用冷水下沖涼後濾乾。
2.	準備 絞肉醃料(淡) , 配方中的6大匙水省略不要。
3.	將蝦，肥絞肉和絞肉醃料放進攪拌機。機器裝上槳狀腳，用中速打到所有材料充分混合並呈黏稠狀。再加入韭菜拌勻。如果沒有攪拌機，將所有材料放在大盆中，用多雙筷子用力攪拌。做好的餡料放進冰箱冰至少30分鐘。
4.	準備 水晶皮 。這個食譜的餡料大概可以包35個，因此將水晶皮配方裡的澄粉和地瓜粉各改為160g，水改為320g，油改為1.25大匙。將粉團分切成20克的小塊，每塊揉圓後再桿成中間厚週邊薄的圓片。
5.	取20克餡料置於皮中心，將粉皮從邊緣拉向中心打折﹐一邊折一邊轉直到皮緊實地包住餡。然後用虎口將開口收緊，並將多餘的粉皮撕掉。將剩餘的餡和皮依樣包好，每一個撕掉的粉皮大約是2克，可以回收再做新的粉皮。
6.	平底鍋燒熱後加入3大匙油。放進做好的鮮蝦韭菜果用小火煎1分鐘後加水1/2杯。加蓋用中大火煎到水收乾。拿開蓋子後再煎到底部呈金黃色。將鮮蝦韭菜果翻面，繼續煎到底部呈金黃色即可。如果需要可以再加些油。

Instructions

1.	Blanch the ground pork fat in boiling water for 1 minute to remove unpleasant smell. Take out the ground fat with a strainer. Rinse the fat with cold water then drain.
2.	Prepare Ground Meat Marinade (Light) , omit the 6 tbs. of water in the recipe.
3.	Install a flat beater attachment to the mixer. Place the shrimp, pork fat, and Ground Meat Marinade in the bowl of a mixer. Mix over medium speed until all the ingredients are combined and sticky. Add the garlic chive and mix until combined. If you don't have a mixer, use several chopsticks to stir the mixture vigorously. Store the shrimp/chive filing in the fridge for at least 30 minutes.
4.	Prepare Crystal Dumpling Wrappers . The filling in this recipe can make 35 dumplings, so change the weight of wheat starch and sweet potato starch to 160g respectively, change the weight of water to 320g, and change the oil to 1.25 tbs. Cut the dough into 20 grams pieces then roll each piece into a disk that is thick in the center and thin around the edges.
5.	Place 20g of the shrimp/chive filling on the center of a wrapper. Lift one edge toward the center and make a pleat, turn the wrapper a little and make another pleat. Repeat until the wrapper completely enclose the filling. Use your thumb and index finger to squeeze the top part of the dumpling gently then seal the opening. Snip off the extra dough. Repeat this step for the rest of the dough and filling. The dough that was snipped off weights about 2 grams each. It can be reused to make new wrappers.
6.	Add 3 tbs. of oil to a heated pan. Add the dumplings and cook over low heat for 1 minute. Cover and cook over medium-high heat until all the liquid is absorbed. Uncover and continue to pan-fry until the bottom of the dumplings is golden brown. Turn the dumplings over and cook the other side is golden brown too. Add more oil if necessary.

最後更新 (Last Update): 08/18/2020
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