Huhhot Siumai
5057
難度
★★★★
30分鐘
分量
4人
材料
做法| Wrapper: | |
|---|---|
| 400g | hot dough |
| 200g | cold dough | Stuffing: |
| 300g | fresh mutton |
| 200g | cooked glutinous rice |
| 20 | fresh shrimp |
Seasonings
|
| 1 tbsp | sesame oil |
| 1 tbsp | soy sauce |
| 1/2 tbsp | MSG |
| 1/4 tbsp | Sichuan pepper powder | Cooked Dough: |
| 2 tbsp | oil |
| 600g | flour |
| 500ml | boiling water | Cold Water Dough: |
| 600g | flour |
| 300ml | water |
 |
做法 |
|---|---|
| 1 | Cold water dough: add water in flour by three times and stir well. Knead to smooth dough. Cover with plastic wrap tightly. Rest at room temperature for 20 minutes. Ready for use. |
| 2 | Cooked dough: mix oil and flour together. Pour boiling water into the mixture rapidly. Use a pair of chopsticks to stir in dry flour until combined. When the mixture tends to be a dough, knead by hands. Beware of scalding. It is cooked dough. Make two or three splits on the dough with a knife to release hot air. |
| 3 | Combination: rinse mutton, diced. Add sesame oilcooked glutinous rice when still hot. Peel shrimps but remain the tails on. Add soy sauce and MSG to diced mutton and mix well. Sprinkle Sichuan pepper powder. Stir and throw it against side of bowl until combined sticky and compacted. Add cooked glutinous rice. Mix well. Set aside at warm atmosphere. Combine hot dough with cold dough, rub and knead dough turns slight sheen surface. Divide into small pieces, each about 20gm. Slightly stretch out each dough and using rolling pin, roll them flat and make thin rounds. Use left hand to hold a thin round, spoon filling of 20g and a shrimp onto middle. Gather up edges of wrapper, about 1/3 length of diameter and gentle pleat, to form a siumai shape. |
