简简单单：自己动手做烧卖——烧卖食谱（Siew Mai recipe）
老早前就想动手做烧卖了，感觉工序繁琐的缘故吧，一拖再拖。上周到朋友家去，她在家婆指导下，做过一回，于是料理给我吃。准备好的馅料，两人一同包裹，炉火上一蒸，品尝起来顶美味的！
原来做烧卖一点也不难，就像做水饺一样，只要买现成水饺皮，就非常简单，不只好看，也好吃！
食材：
肉碎140g
虎虾140g
马蹄4个
盐1/2茶匙
酱油1/2茶匙
米酒1茶匙
胡椒粉1茶匙
玉蜀黍粉2茶匙
水饺皮（圆形）
咸蛋黄1粒
Ingredients：
140g minced meat
140g tiger prawn
4 Chinese water chestnut
1/2 tsp salt
1tsp light soy sauce
1tsp rice wine
1tsp freshly ground black pepper
2tsp corn flour
dumpling skin (round shape)
1 salted egg yolk
1. 马蹄去皮剁碎。
2. 虎虾去皮去肠切成小段。
3. 肉碎加入马蹄碎和虾段，然后加入玉蜀黍粉拌匀，再加调味料调味。
4. 一片水饺皮包裹1汤匙肉馅，用手掌虎口拢成烧卖的样子，肉馅压紧，不要收口。
5. 咸蛋黄切碎，装饰在烧卖肉馅上。
6. 大火煮沸水后，蒸10分钟即可上桌！
蘸一蘸辣椒酱，伴侣说，比外面的还好吃。这可是真材实料的烧卖，还有虾仁，当然好吃！下次还想尝试不同馅料组合的烧卖！
Steps：
1. Cut the water chestnut into tiny squares.
2. Wash, shell and devein the prawns. Then cut into 3-4 pieces each.
3. Mix the minced meat, water chestnuts and prawns with corn flour, seasoning it and mix until sticky.
4. Place a dumpling skin at the palm between the thumb and the index finger, create a small depth and then spoon a tbsp of meat mix into the middle of the dumpling skin. Gently squeeze the meat mix all around to form a Siew Mai shape. Press the meat mix firmly but do not over compact.
5. Add a small amount of chopped salted egg yolk in the center of the Siew Mai. Place the completed Siew Mai on the lined steaming plate.
6. Bring the water in your steamer/wok to a boil. Place the steaming plate in, cover and steam for 10 minutes. It's ready to serve!
Tips:
蒸笼底部垫一张烘焙纸，烧卖不会粘在蒸笼上。
Line the steaming plate with grease-proof paper to prevent the Siew Mai from sticking to the surface.
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