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三色饺Tri Colored Dumpling

三色饺Tri Colored Dumpling

馅料:
虾仁300克、盐4克、鸡精粉4克、糖10克、生粉10克、生油15克

皮料:
风车粉100克、澄面粉100克、滚水少许

装饰料:
香菇少量(泡软,剁碎)、鱼子酱少量,蛋白少量(蛋白先加入少许食用黄色素搅匀,接着蒸熟剁幼)

做法:
1.将虾仁丁与其余馅料拌匀,冷冻2小时。
2.将皮料混合饺子面团,分切成小块,用刀背拍成圆形,包入适量虾馅,在顶端捏成三片花瓣形状,分别放入少量冬菇碎,蒸熟蛋白和鱼子酱,移入蒸笼以大火蒸5分钟,即可食用。

FiIIing ingredients:
300g shrimp 4g salt, 4g chicken stock granule, 10g sugar, 10g corn flour, 15g cooking oil

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Skin:
100g premium corn flour, 100g wheat starch, some boiling water

Garnishing:
Some mushroom (soaked & chopped) some fish roes, egg white (pre-mix with egg yolk coloring, steamed and chopped)

Method:
1.Mixes diced shrimp with remaining filling ingredients and keep in fridge for 2 hours.
2.Mixes skin ingredients into dough, cut into small pieces and flatten into round shape, wrap in filling and formed 3 floret shapes on top and then place some garnishing ingredients on top steam in high heat for 5 minutes.

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