用菜粿的皮做了这个锦鲤造型的水晶饺。皮软Q，放凉了也不会硬，是自己很满意的口感。传统的馅料是沙葛和韭菜馅，但两者孩子都不喜欢吃，所以我放了猪肉馅，加了一点虾茸，馅料更鲜甜美味。

I make these Koi Fish Crystal Dumplings using nature food color powder. They are adapted from steamed vegetable dumplings – Chai Kuih. The traditional fillings are jicama (also known as sengkuang) or chives. Since my kids are not a big fans of any of those, so I make pork filling instead. The skin is soft, chewy and stay soft even after they have cooled down for hours at room temperature.

材料：
1）澄粉 – 75g
2）木薯粉 – 25g
3）盐 – 1/4 tsp
4）开水 – 125g
5）食用油 – 1 tsp
6）葱油
7）天然色粉
8）黑芝麻

馅料：
1）猪肉绞 – 100g
2）虾 – 2只大虾，剁成茸
3）香菇 – 2朵，切碎
4）红萝卜 – 1/4 条，切碎
5）蒜泥和姜末 – 适量
6）蛋清 – 1/3 个
7）青葱 – 适量，切成细小
调味料：料酒，盐，生抽，麻油，鸡精粉和白胡椒粉。

More Recipes 更多食谱：https://yeercorner.com/
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Wheat Starch 澄面粉：https://amzn.to/2L3gJ7d
Tapioca Flour 木薯粉：https://amzn.to/358xWDc
Nature Food Color Powder 天然色粉：https://amzn.to/3rMWUSd

Ingredients：
Wheat Starch – 75g
Tapioca Flour – 25g
Salt – 1/4 tsp
Boiling Water – 125g
Cooking Oil – 1 tsp
Shallot oil
Nature Food Color Powder
Black Sesame

Filling：
1）Ground Pork – 100g
2）Prawn – 2 large, minced
3）Shitake Mushroom – 2, chopped
4）Carrot – 1/4, chopped
5）Minced garlic and ginger
6）Egg white – 1/3
7）Scallion – thinly sliced
Seasoning: cooking wine, salt, light soy sauce, sesame oil, chicken bouillon powder and ground white pepper

#蒸饺 #水晶饺 #chaikuih #crystaldumplings