hong kong dim sum squid dumpling 香港点心海皇鱿鱼饺

what happens when you love the dough skin in one book but the filling in another?
Says who we can’t have the best of both world? ´͈ ᵕ `͈ ♡°◌̊
呐呐呐！谁说鱼与熊掌不可兼得?
喜欢这本书的饺子皮，又喜欢另一本的馅料食谱。。
那。。就二合为一咯。。
⁎⁙꒰⋓(༶∙ .̌ ∙༶ૢ)⋓꒱⁕⁛

Dumpling skin recipe

Ingredients

225g wheat starch
188g potato starch
19g oil
600g boiling water

皮团食材

澄面粉225克
生粉188克
油19克
滚水约600克

Filling recipe

Ingredients

300g diced squid
300g cuttlefish
chopped water chestnut 38g
soaked fungus, chopped 38g
chopped spring onion 19g
diced capsicum 19g

Seasoning

4g salt
8g MSG
15g sugar
19g corn oil
19g peanut oil

馅料食材

鲜鱿鱼细粒300克
墨鱼300克
马蹄碎38克
已浸发雪儿碎38克
葱花碎19克
切碎圆椒19克

调味

盐4克
味粉8克
白糖15克
粟粉19克
花生油19克

Directions/做法

– prepare filling: wash cuttlefish thoroughly, dice it, and process into a sticky paste. add in seasoning followed by the rest of the (filling) ingredients. mix well and set aside
事先准备馅料： 墨鱼洗净，剁碎，搅打至起胶，加入调味拌匀，再混合其他馅料，备用

– prepare dumpling skin by placing wheat starch and 38g of potato starch in a mixing bowl. stir well. Move these one side of the bowl then pour in boiling water at the other side of the bowl. use a rolling pin to blend every thing together to incorporate until dough is 80% cooked. then sift in rest of the potato starch to the bowl. Rub in oil and knead until fine dough
准备皮团 ～ 澄面粉，和38克生粉放盆子搅拌，拨沾一边，另一边则放滚水，用点心棒拌匀至达八成熟，把剩余生粉与半熟粉团搓成团，再搓入油

– divide dough skin into equal portions of 11g, and wrap in 15g of filling. seal well and shape into squid. place two black sesame seeds to resemble eyes
水晶皮分割成11克等份，各份包入15克馅料，封好。捏成鱿鱼形状，粘上黑芝麻做眼睛

– steam dumplings in a pot of boiling water over high heat for 5 mins
鱿鱼角放入蒸笼以大火蒸5分钟即可

 Personal notes／温馨小贴士：

– i used shallot oil for the dough skin, and also brush shallot oil on dumpling before and after steaming
皮团食材里我用了葱头油，并在蒸饺子之前和之后在其刷上一层葱头油

– i made 32 squids
我做了32个鱿鱼饺

– i steamed my dumplings for 8 mins over low-meduim heat
我是以中小火将墨鱼饺蒸了8分钟

i love my dim sum
我爱我点心
٩꒰ ˘ ³˘꒱۶~♡

Pollution index: 165 (unhealthy)