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

1️⃣ 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.

2️⃣ 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.

3️⃣ 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.

4️⃣ 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.

5️⃣ 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

1️⃣ 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.

2️⃣ 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.

3️⃣ 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.

4️⃣ 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.

5️⃣ 放涼後平底鍋少油煎至兩面微焦。

Cool completely and pan-fry both sides until lightly golden.