烧卖 Siu Mai
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材料：
云吞皮30张、枸杞适量
馅料：
猪肉200克（切细丁）、鸡肉120克（切细丁）、叉烧肉100克（切细丁）、水发海参100克（川烫滚后后切细丁）、芫茜、葱花2汤匙
调味料：
鸡精粉1茶匙、盐1茶匙、风车粉1茶匙、粟粉1茶匙、麻油1茶匙、胡椒粉少许、水3汤匙
做法：
1.把馅料与调味料充份混合均匀，入冰箱冷冻2小时。
2.云吞皮修剪成圆形，每片中间包入适量馅料包住捏成瓶塞形，面上放一粒枸杞。
3.全部做好后，放入蒸锅蒸约10分钟即可。
Ingredients:
30 sheets Wonton skin, some Gou Qi
Filling:
200g pork meat (diced), 120g chicken meat (diced), Char Siew 100g (diced), 100g processed seas cucumber (blanched & diced), 2 tbsp chopped coriander & spring onion
Seasoning:
1 tsp chicken stock granule, 1 tsp salt, 1 tsp premium tapioca flour, 1 tsp corn flour, 1 tsp sesame oil, dash of pepper, 3 tbsp water
Method:
- Mixes filling ingredients with seasoning and then keep in fridge for 2 hours.
- Cut Wonton skin into round shape and use it to wrap filling, fold all 4 corners of the wrapper towards the center of the wrapper and tighten the neck, top with one piece of Gou Qi.
- Steam Wonton for 10 minutes.
