干蒸烧卖Steamed Siew Mai

  • Prep Time
    40 Mins
  • Cook Time
    3 Hour
  • Type
  • View
    220

【烹饪小贴士】馅料最好搅拌好后先冷藏,因为比较容易包。

Ingredients

材料

Ingredients

调味料

Seasoning

    Directions

    Step 1

    将绞肉、虾胶、马蹄和笋放进搅拌碗里搅拌均匀。Blend minced meat,prawn paste,water chestnut and bamboo shoots in bowl until well mixed.

    Step 2

    再将调味料加入,充份的搅拌至起胶,放进冰箱冷藏2小时备用。Mix in seasoning and blend until springy,keep in fridge for 2 hours.

    Step 3

    用一片云吞皮包馅料,按成烧卖形,做完为止。Wrap filling with Wonton skin and shape like Siew Mai;repeat steps until ingredients used up.

    Step 4

    每一粒烧卖面加一点日本鱼子酱,用大火蒸7分钟至熟。Top each Siew Mai with some caviar and steam in high heat for 7 minutes or until cooked.

    Step 5

    配上辣椒酱或海鲜酱,即可马上享用。Serve with chili sauce or Hoi Sin sauce.

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