Snack
by CookWhatHK0 saved
Tofu Skin Shumai wraps a sticky pork and fish paste filling in dried tofu skin, each topped with a shrimp and steamed until just cooked.
Season the ground pork with salt, white pepper, ginger paste, and rice wine. Add a small amount of water at a time, about 2 tablespoons each addition, mixing vigorously until the pork becomes fine-textured and sticky. Stir in the chopped spring onion.
將豬絞肉用鹽、白胡椒粉、薑泥和米酒調味。分幾次少量地加入清水，每次大約2湯匙，每次加入後都要拌勻，直到絞肉變得細緻且有黏性。最後，拌入蔥花。
Add the fish paste and mix until smooth and silky.
將魚漿加入肉餡中，仔細拌勻，這樣能讓燒賣的口感更加滑嫩。
Wrap the filling in the tofu skin sheets, top each with a shrimp, and steam in a steamer oven for 30 minutes.
取一張千張，將調製好的餡料包入其中，並在上方放上一隻蝦仁。然後，將包好的燒賣放入蒸烤爐中，蒸約30分鐘即可。 贴士 在肉餡中加入魚漿，可以讓燒賣的口感更為滑嫩。此外，使用千張來取代傳統的麵粉皮，不僅能降低碳水化合物攝取，讓您吃得飽足又不易發胖。您也可以根據個人喜好，在肉餡中加入粟米粒或香菇丁，增添風味與口感。
