廣東鮮蝦餃

廣東鮮蝦餃是由澄粉2杯、 澱粉2大匙、豬油1等材料製作而成的一道美食。

廣東鮮蝦餃材料

1． 澄粉2杯、 澱粉2大匙、豬油1 大匙、開水一杯

廣東鮮蝦餃

2． 蝦仁225克、熟肥肉75克、筍1根、韭黃75克
調味料
蛋白半個、鹽半茶匙、白鬍椒粉少許

做法

1． 將材料（1）燙熟成粉團，餳發10分鐘。
2． 蝦仁洗淨切丁，熟肥肉切丁，筍先煮熟切丁，韭黃切丁，全部材料拌勻，加入調味料成餡料。
3． 將澄粉皮分小塊，壓扁，用刀背壓出熟圓片，每片包入餡料少許，捏成餃子狀。
4． 排入蒸籠，以中火蒸5分鐘即可取出食用。

Ingredients

1. 2c wheat starch (chen flour), 2t cornstarch, 1t lard, 1 c boiling water
2. 1/2 1b shelled shrimp, 2.5 oz, cooked fatty pork, 1 bamboo shoot , 2.5oz yellow chives
seasonings
1/2 egg white .1/2 t salt, white pepper as needed

Methods

1. cornbine ingredient (1) together to make dough, let rest for 10 minutes to rise.`
2. stuffing .rinse shrimp, dice ,dice pork ;cook bamboo shoot until done. Dice ;dice yellow chives;combine all together ,add seasonings, mix well.
3. divide dough into small balls, press flat, roll into a thin circle with flat of knife ,place a little stuffing in the center of each dough circle, fold over press edges tightly to seal.
4. remove to steamer, steam on medium for 5 minutes , remove and serve.