改良版無米粿 / Improved Crystal Dumplings
改良版無米粿 / Improved Crystal Dumplings
材料
【粿皮】
紅薯粉 200g
木薯澱粉 50g
滾燙開水 200-250ml
食用油 10g
【蘿蔔香菇餡】
白蘿蔔 300g
乾香菇 4-5朵
生抽 2勺
食用油 15g
鹽 少許
白胡椒粉 少許
【南瓜花生餡】
南瓜 200g
熟花生碎 50g
玉米粒 30g
食用油 10g
鹽 少許
糖 少許
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Ingredients
[Wrapper]
Sweet potato starch 200g
Tapioca starch 50g
Boiling water 200-250ml
Cooking oil 10g
[Radish & Mushroom Filling]
White radish 300g
Dried mushrooms 4-5pcs
Light soy sauce 2 tbsp
Cooking oil 15g
Salt pinch
White pepper powder pinch
[Pumpkin & Peanut Filling]
Pumpkin 200g
Roasted crushed peanuts 50g
Corn kernels 30g
Cooking oil 10g
Salt pinch
Sugar pinch
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🥣 蘿蔔香菇版步驟 / Radish Version Steps
1?? 混合粉類沖入滾水攪勻，加食用油揉成光滑面團。
Mix starches with boiling water, add oil, knead into dough.
2?? 蘿蔔絲擠乾，香菇丁炒香，加蘿蔔絲與調味炒乾。
Shred radish, squeeze dry. Sauté mushrooms, radish and seasoning.
3?? 面團分劑子擀成圓皮，包入蘿蔔餡，收口朝下壓扁。
Divide dough, roll into wrappers, wrap filling, flatten down.
4?? 水開上鍋大火蒸 8-10 分鐘，出鍋表面刷熟油。
Steam over high heat 8-10 minutes, brush with oil.
5?? 放涼後平底鍋少油煎至兩面微焦。
Cool completely and pan-fry both sides until lightly golden.
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🎃 南瓜花生版步驟 / Pumpkin Version Steps
1?? 混合粉類沖入滾水攪勻，加食用油揉成光滑面團。
Mix starches with boiling water, add oil, knead into dough.
2?? 南瓜蒸熟瀝乾保留顆粒，拌入花生碎、玉米粒及調味。
Steam pumpkin, drain, mix with peanuts, corn and seasoning.
3?? 面團分劑子擀成圓皮，包入南瓜餡，收口朝下壓扁。
Divide dough, roll into wrappers, wrap filling, flatten down.
4?? 水開上鍋大火蒸 8-10 分鐘，出鍋表面刷熟油。
Steam over high heat 8-10 minutes, brush with oil.
5?? 放涼後平底鍋少油煎至兩面微焦。
Cool completely and pan-fry both sides until lightly golden.
