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8 分鐘
2 - 3


1 磅豬絞肉
1/2 磅蝦,細切
6 朵花菇,切碎
1 茶匙糖
1 茶匙鹽
1 茶匙白胡椒
1 茶匙蔥白,細切
1/2 英寸生薑,切末
1 湯匙紹興酒
2 湯匙水

1/4 條櫛瓜,切成薄片
1 湯匙胡蘿蔔,切成末(自由選用)


1. 在一個中等大小的碗裡,加入豬絞肉、蝦、蘑菇、糖、鹽、白胡椒、蔥白、薑和紹興酒。
2. 攪拌直到混合。
3. 冷藏 15 分鐘,或直到準備好使用。
4. 雙手捲成字母「C」的形狀,在上面放一片餛飩皮。
5. 在雲吞皮中間加入一湯匙燒賣餡。
6. 用拇指按壓餡料的中間,同時以邊捏邊轉的方式形成燒賣。
7. 用水刷雲吞皮的邊緣,然後將側面多餘的雲吞皮折疊起來。
8. 在一個小鍋裡,把水燒開。
9. 在平底鍋上放一個 6 英寸的竹蒸籠。
10. 將四片櫛瓜片以相等的間距放在籃子上。
11. 把燒賣放在櫛瓜上。
12. 將 1/8 茶匙切成末的胡蘿蔔放在燒麥上。此步驟是可自由選用的。
13. 蓋上蓋子,用中火蒸 8 分鐘,或直到蒸熟。
14. 上菜前,讓其冷卻 3 分鐘。

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