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【虾饺】
by 毛毛妈
很久没有做虾饺了，最近看到私房留园的网亲们都在做，俺也来凑个热闹。家里还有很多的白虾，做了些虾饺当晚餐，非常受欢迎。
馅：
1：冰冻白虾300克，肥猪肉30克切细丁（也可以不用）；
2：葱花1大匙，姜末1.5茶匙，水1大匙，泡20分钟后，留下汁水，滤掉葱姜不要；
3：盐1/2茶匙，白胡椒粉1/8茶匙，生粉1茶匙，鸡粉1/6茶匙，蒜油或香油1茶匙；
皮：
4：麦澄粉（wheat starch）2/3杯（89克），木薯粉（tapioca starch）3大匙（31克），滚开的水1/2杯+2.5大匙（155克）；
5：菜油或猪油（lard）2茶匙；
其他：
6：蒜油2茶匙。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、白虾去壳去筋洗净，用厨刀拍一下再切成3段（图1）。将虾肉、肥猪肉丁和2料里的葱姜水连同所有3料放一盆里（图2），然后用筷子顺一个方向搅拌至馅均匀而且有弹性上劲（图3）待用。
2、盆内放入4料的麦澄粉和一半的木薯粉拌匀，然后一边用筷子搅拌一边将滚水倒入面粉里（图4），搅拌成团然后，盖上保鲜膜醒5分钟，然后放入剩余的木薯粉（图5）揉匀。面团会很烫，最好带上食品手套和面。最后加2茶匙猪油（图6）揉成光滑面团（图7），面团涂上少少量的油，用湿毛巾或保鲜膜盖住。
3、工作台和手上涂少少量油，把面团分成3份（不用的面团要盖上保鲜膜保湿），每份揉成1.5厘米直径长条，再切5等份（图8）。每份在掌心揉圆（图9），然后用一大刀压扁（图10）成直径11厘米的圆形皮（图11）。如果压的不够扁，可以用擀面杖稍稍擀开。
5、将虾饺放入铺了小块烤盘纸的蒸笼里，虾饺外表刷上点蒜油。大号蒸锅里放3杯水，水烧开后，放上蒸笼，开大火蒸5分钟即可。
看看玲珑剔透的虾饺，是不是令人垂涎欲滴？
1）和面用的水一定要是刚刚烧开的滚水。
2）暂时不用的面团一定要盖上湿毛巾或保鲜膜保湿，因为虾饺皮的延展性不很好，馅不要多放。
3）一定要用木薯粉tapioca starch，它做的面团延展性比较好。
4）蒜油就是1大匙蒜蓉加1.5大匙素油，用微波炉加热30秒，搅拌一下，再热30秒即成。
5）当年叶脉MM做过虾饺，写有详细分享，很可惜找不到原帖了。
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