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

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.