1 pack Shanghai Dumpling Skin
1/2 Chinese Cabbage (slice)
1 big bowl minced Pork
1/2 bowl Dried Shrimps (soak & dice)
1/2 bowl Tianjin Preserved Vegetable (wash, drain & chop)
1/2 bowl Water chestnuts (diced)
Dumpling sauce:-
2-3 gloves of garlic (fine chopped)
1 tbsp light soy, 1 tbsp dark soy,
2 tbsp chicken stock, 1 tsp sesame oil,
1 tsp vegetable oil, 1 tsp sugar, stir well until sugar melt.
材料:-
上海水餃皮 1 包
黃芽白 1/2 個
面治豬肉 1 大碗
蝦米 1/2 碗（浸軟挅碎）
天津冬菜 1/2 碗（洗淨揸干，切碎）
馬蹄 1/2 碗（切碎）
餃子豉油：-
蒜頭 3 粒（去衣，挅碎）
生抽 1 湯匙，老抽 1 湯匙，
雞湯 2 湯匙，麻油 1 茶匙，
菜油 1 茶匙，糖 1 茶匙，拌勻至糖溶便成。
Method A :-
1) Add some salt to the cabbage slices, let stay for 1/2 hour or until water
come out, bring to wash and squeeze dry.
2) Mix minced pork and all the other ingredients together, add in the
cabbage stir well, marinate with light soy, sugar, pepper, sesame oil,
a bit salt and corn flour, stir until sticky.
3) Use each dumpling skin to wrap with a suitable portion, edge close with water.
4) Put the dumplings in the boiling water, boil until it float and plus 5 mins more
or until the dumplings colour totally changed. Take out soak in the cold water
for while and drain.
5) #Can serve right the way while its warm, dip with dumpling sauce.
#Can heat oil to pan fry both side until brown, dip with dumpling sauce to enjoy.
Method B :-
1) Soak the Shanghai Pak Choi in the boiling water until soft, take out, slice &
squeeze dry.
2) Soak the dried mushroom until soft, marinate & steam for 10 min. Take out & dice.
3) Minced pork marinate with sweet bean paste, light soy, sugar, pepper &
sesame oil, put the Pak Choi slices and mushroom, mix well and put in the
Frig. for 2 hours. to make it firm.
4) Follow the Method A (3, 4 & 5)
# If want to keep for later, must finished the Method A- 4, put in a box and frig.
# If made a lot for later use, can keep it uncooked, but must put in the freezer
separately until the dumpling outside form a bit ice feel, then can put in a
zip bag to keep for very long time, anytime bring out to do the Method A-4.
做法 A:-
1）在黃芽白絲上灑上一些鹽，醃若半小時變軟及待逼出水份，取出沖浄揸干備用。
2）把碎肉及其他餡料混合，再加入莱絲，放稠味料：生抽、糖、胡椒粉、麻油、
鹽及粟粉適量，同攪拌至略黏稠。
3）用水餃皮包上適量餡料，皮邊用水收口。
4）放餃子入已煮沸之水中，煮至浮起，再煮5分鐘或至皮熟透。取出過冷河後，
瀝干供食。
5）#可趁熱供食，拌以餃子豉油。
#可熱油煎至兩面金黃，拌以餃子豉油或辣醬享用。
做法 B:-
1）將上海小棠菜穿水至軟，取出，切絲揸干。
2）將干冬菇浸軟, 加生抽、酒 及少許糖略稠味，先隔水蒸熟，取出切粒備用。
3）碎豬肉加麵豉醬，生抽，糖，古月粉及麻油，放入棠菜絲和冬菇粒同拌匀；
再放入雪柜使之收实些。
4）跟做法A (3, 4 & 5)
# 如想保留後用，必定要做好做法A-4部份(過冷河)後，放入保鮮盒內冷藏。
# 如想包多量留後用，而冰鮮生餃，一定要分開排好放入冰隔，使表面結上薄冰，
才可合放保鮮袋內急凍。隨時可取出跟做法A-4照做便可。
