蒸菜角 Steamed Vegetable Dumpling
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馅料:
白萝卜500克(剁碎,沥干水份)、香菇30克(切丝)、菜莆碎50克、蕉叶20克(剪成直径圆型)、盐1小匙、糖、胡椒粉、芫茜各少许
皮料:
糯米粉300克、面粉50克、热水80克、冷水50克、菜油1汤匙
做法:
1.冷锅倒入1大匙油,爆香菜莆碎和香菇丝,再加入白萝卜、糖、胡椒粉和芫茜炒熟,盛起备用。
2.糯米粉和面粉筛过,倒入搅拌机。
3.加热水搅拌,再加冷水与菜油搓至柔滑。
4.取50克粉团,压扁为圆块(抹少许油以防粘住),把馅料放在中央接合两半,并捏合边缘。
5.把菜角放在香蕉叶上蒸约10至15分钟,即可享用。
Filling:
500g radish (chopped and squeeze out liquid inside), 30g mushroom (shredded), 50g chopped pickled radish, 20g banana leaf (cut round shape), 1 tsp salt, dash of sugar, pepper and coriander
Skin:
300g glutinous rice flour, 50g plain flour, 80g hot water, 50g cold water, 1 tbsp cooing oil
Method:
- Heat 1 tbsp oil in wok, sauté pickled radish and mushroom until fragrant, then toss in radish, sugar, pepper and coriander, stir-fry until cooked.
- Sift glutinous rice flour and plain flour into blender.
- Add in hot water and blend well, then add cold water and cooking oil, blend into smooth dough.
- Apportion dough into 50g each and then flatten, then wrap in filling and fold over and seal the edge with finger tip.
- Place dumpling on top of banana leaf and steam for 10-15 minutes.