蝦餃饀材料及份量:鮮蝦500g(剁碎)、 竹荀碎150g(可用罐竹荀)、鹽10g、糖5g、胡椒粉半茶匙(不喜欢可畧減)、蔴油1湯匙、生粉5g 做法:將蝦仁碎、竹荀碎混合畧拌加入鹽、糖、胡椒粉、蔴油拌勻後加入生粉攪勻混合,放入雪櫃備用。 蝦餃皮材料及份量:澄面粉180g、生粉70g、鹽半茶匙、滾水200g、菜油1湯匙。(此份量只用半份之蝦餃饀) 做法:澄面粉、生粉篩勻加入鹽混合,以滾水撞入粉中,邊撞邊攪搓成粉糰(小心滾水燙手),蓋上濕毛巾約10分鐘.取出粉糰壓薄包入饀料摺成蝦餃成狀,以大火蒸約5-7分鐘(視乎蝦餃大小厚薄而定) PS:搓粉糰時若感覺乾,可畧畧加入少許水份搓軟身。

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