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Tuesday, 12 March 2019

Fish & Pork Dumplings (Jiaozi) 煎鱼肉饺子





Juicy and yummy Fish & Pork Dumplings added some finely shredded carrots in it, nutritious and especially good for my son who doesn't eat carrots but loves dumplings. These dumplings taste so good that he would never want to pick out the carrots. ;)


Ingredients: (yield 22 dumplings)
材料


160g Ground Pork 猪肉碎 160克

180g Fish Paste 鱼肉馅 180克

30g Carrot, shredded 胡萝卜碎 30克

22 pcs Gyoza/ Shanghai Dumpling Wrapper 饺子皮 22 张


(A)

1 tsp Tapioca Flour 木薯粉 1小匙

1/2 tsp Castor Sugar 细砂糖 1/2小匙

1 tsp Chicken Powder 鸡粉 1小匙

1/2 tsp Sesame Oil 麻油 1/2小匙

1 tsp Light Soy Sauce 酱油 1小匙

1/2 tsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1/2小匙

Dash of White Pepper 胡椒粉 适量






If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!


Method: 步骤

1. In a bowl, mix (A) and ground pork using a pair of chopsticks. Add in fish paste and stir in one direction until the mixture is sticky and gooey. 
材料(A)和猪肉碎用筷子拌均。加入鱼肉馅,以一个方向搅拌至起胶。



2. Place a piece of wrapper on your palm and spoon the filling onto the wrapper. Do not overfill. 
包入馅料。





3. Brush some water around the outer edges of the wrapper. Fold the dumpling over and finish by pressing the edges to ensure it seal tightly and no leakage. Repeat for the remaining fillings.








4. Heat oil in a skillet. Pan fry the dumpling until the bottom is lightly brown. 
平底锅烧热少许油把饺子煎至底部上色。




5. Add some boiling water, cover and let it simmer until dry and crisp. Remove from heat and serve warm. 
加入少许热水,盖上焖煮至收汁。打开盖,煎香即可。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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Enjoy!

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