简易版小籠包 | Xiao Long Bao (Super Easy Version) [Happeabites]

小籠包是我最愛的食物之一。這個簡易版小籠包不但能滿足我的口腹之慾，還能夠省略做小籠包皮的工夫，因為總覺得小籠包的皮特別費功夫。用餃子皮代替傳統小籠包皮的話就能隨時隨地吃到小籠包咯～記得一定要加點蔥姜水，這樣的話吃起來味道會有點像鼎泰豐的小籠包喔！

Chinese soup dumplings (xiao long bao) is my all time favourite. With this easy version of xiao long bao, i can fix my craving for xiao long bao anytime because i usually think the skin of xiao long bao is not easy to make. But with dumpling wrappers, i can make xiao long bao anytime i want! Remember blend ginger and scallion with some water to add some flavour. It will slightly taste like Ding Tai Fung xiao long bao! Enjoy!

材料:
1. 豬絞肉 - 250克
2. 雞湯 - 100毫升
3. 雞翅膀 - 1個
4. 水餃皮

調味:
1. 蔥薑水 - 25毫升
2. 糖 - 1/2湯匙
3. 麻油 - 1湯匙
4. 胡椒粉 - 1茶匙
5. 鹽 - 1茶匙

步驟:
1. 把雞翅膀煎熟,加入雞湯,待雞湯滾後熄火備用
2. 把雞湯倒入容器後冷藏2小時成為雞湯凍
3. 豬絞肉加入調味攪拌至有黏性,備用
4. 把雞湯凍加入絞肉裡,攪拌均勻
5. 水餃皮桿成合適的薄度
6. 桿好的水餃皮上放入適當的絞肉,捏好封口
7. 烘培紙舖在碟上,小籠包放上
8. 大火蒸10分鐘即可

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Full Recipe 完整食譜
https://happeabites.blogspot.my/2016/...

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