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Chicken and Shrimp Shumai


45 分鐘
2 - 3


• 1 杯生蝦粉(去殼)
• 1/4 杯全蝦或粗切蝦
• ½ 杯雞腿肉
• 2 根蔥莖,切碎
• ½ 杯花菇,切丁
• ¼ 杯荸薺,切丁
• 2 湯匙醬油
• 1 湯匙麻油
• 1 湯匙蠔油
• 1/2 湯匙糖
• 1/2 茶匙白胡椒粉
• 1/2 個雞蛋 – 將雞蛋輕輕打散,取出一半
• 2 湯匙玉米粉
• 1/3 杯飛魚卵
• 1/4 杯大蒜油
• 1 包真味 Twin Marquis®上海水餃皮


1/2 杯白醋
1 杯醬油
2 湯匙麻油
1/2 杯糖


1. 在一個大的攪拌碗裡混合碎蝦、全蝦和碎雞肉。
2. 在肉拌料中加入青蔥、花菇和荸薺。
3. 加入醬油、麻油和蠔油、糖、雞蛋、白胡椒和玉米粉,攪拌至所有食材充分混合。
4. 將大約一湯匙餡料倒入雲吞皮中。用手將雲吞皮做成開口杯。填入肉餡,用湯匙輕拍餡料,將雲吞皮的懸垂邊緣向中心折疊,露出一些餡料。
5. 把燒賣放在蒸鍋裡,擺到一張烘焙紙上。可以方便煮熟後出鍋。蒸約 8 分鐘或直到肉煮透。
6. 用大蒜油完成,上面放 Tobiko(飛魚卵)。


Tobiko 是飛魚卵的日語名詞

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