Dimsum/点心

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黄色云吞皮1包

猪肉末1磅

虾半磅

鸡蛋1个

 

老抽1大勺

生抽1大勺

盐1/4茶勺

鸡粉1/2茶勺

料酒1大勺

糖1/2大勺

淀粉 1+1/2 大勺

虾去壳去虾线后切小丁, 加入到猪肉末里再加入所有的调料和鸡蛋按着一个方向搅拌上劲就可以包了。

在一片的云吞皮中间放入一些馅料,把云吞皮用餐刀往馅料里推,把皮镶入到肉中去。

把做好的点心放入竹蒸笼中大火蒸8-10分钟就可以了。

吃的时候可以加一点的橘黄色的鱼籽做点缀。

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Yellow wonton skins 1 Pack

Ground pork 1 pound

Shrimp half a pound

Egg 1

 

Dark Soy sauce 1 tbsp

Light Soy sauce 1 tbsp

Salt 1/4 teaspoons

1/2 teaspoon chicken powder

Cooking wine 1 tablespoon

Sugar 1/2 tablespoons

Starch 1+1/2 tablespoons

 

Pell shrimp shell and deveined, add to the pork then add all the spices and egg. Stir in one direction until it is mixed well.

In the middle of a wonton skin put some amount of stuffing, use a dinner knife to push the wonton skin into the filling. Make sure the skin stick into the filing so when we steam, it won’t fall apart.

Leave dimsums in the bamboo steamer and steam for 8-10 minutes.

When serving, you can add a little bit of orange capelin roe for decoration.

 

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