迎春百花饺 Cabbage Dumplings

【材料】
A:包菜200克、鲜冬菇50克、红萝卜50克、五香豆干1块（全部切碎）、素鱼味酱100克
B: 大腐皮1张（剪成5寸圆形，用湿布盖上）
【面糊】
薯粉 1⁄2 汤匙（加入水1 1⁄2 汤匙拌匀）
【调味料】
生抽1汤匙、盐 1⁄2 茶匙、胡椒粉 1⁄4 茶匙、薯粉1汤匙、麻油 1⁄2 茶匙
【做法】
1. 烧热1汤匙油，放入香菇、红萝卜、五香豆干及包菜炒香，加入调味料，拌炒均匀盛出，待凉后加入素鱼
味酱拌匀成馅料待用。（图1-4）
2. 把腐皮摊开，放入馅料一汤匙，四周涂上薯粉水，包起成饺子，排放在已漆油蒸盆上，入蒸锅蒸熟后，取
出。（图5-7）
3. 烧热油，放入百花饺炸至金黄色酥脆，盛起沥油即可享用。（图8）

【Ingredients】
A: 200g cabbage, 50g fresh mushroom, 50g carrot, 1 block 5 spiced tofu (chopped all), 100g vegetarian fish paste
B:1 sheet bean curd skin(cut into 5 inches round shape, cover with wet towel)
【Batter】
1⁄2 tbsp tapioca flour (mix with 11⁄2 tbsp water)
【Seasoning】
1 tbsp soy sauce, 1⁄2 tsp salt, 1⁄4 tsp pepper, 1 tbsp tapioca flour, 1⁄2 tsp sesame oil
【Method】
1. Heat 1 tbsp oil in wok, saute mushroom, carrot, tofu and cabbage till fragrant. Add in seasoning and stir to mix; let cool down a bit then mix in vegetarian fish sauce as filling. (pic 1-4)
2. Place 1 tbsp of filling onto each bean curd skin, seal with batter and wrap up like dumpling; place on top of grease pan, steam until cooked, remove from steamer. (pic 5-7)
3. Heat oil in wok, deep fry the steamed dumpling into golden brown, drain and serve. (pic 8)