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客家菜包(中)【李梅仙】

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Uploaded by on Nov 25, 2008

麵糰材料 / 糯米粉 12兩、中筋麵粉 1兩、油1 小匙
其他材料 / 夾心肉 6兩、白蘿蔔 1斤半、蝦皮 1兩、香菇 3朵、鹽 2小匙、胡椒粉 2小匙、雞粉 1小匙、蒸籠紙 (竹葉) 數片
做法 :
1、將白蘿蔔刨絲,入開水中汆燙,撈出瀝乾。
2、把麵糰材料揉成麵糰。
3、用油爆香香菇、肉絲、蝦皮,再放入蘿蔔絲,以雞粉、鹽巴、胡椒粉調味成餡料。
4、將麵糰分割成小塊(約10塊),壓扁包入餡料,捏成水餃狀,放在蒸籠紙或竹葉上。
5、將菜包放入蒸籠蒸8分鐘,掀開後再蒸2分鐘,即可食用。

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