上一篇分享了如何做雪裡紅包子，不但介紹了怎麼製作雪裡紅肉末、蒸包子和水煎包的方法之外還有鮮奶饅頭的包子皮做法！現在同場加映韭菜豬肉餡的作法！
In last post, I just shared how to make Sher Li Hong ( pickled mustard green) stirred fry with ground pork, how to steam and pan seared buns and milk bun dough recipes. And I will share another buns filling with Chinese chives and ground pork.
餡料：
- 豬絞肉 一磅
- 韭菜 一把
- 鹽巴 兩茶匙
- 黑胡椒 適量
- 料酒 兩大匙
- 麻油或香油 一大匙
- 蝦米 或櫻花蝦 或蝦仁 建議 一杯 或是依喜好增減
- 醬油 2-3 大匙
- 砂糖 2 大匙
Ingredients:
- ground pork 1 lb
- Chinese chives 1 bunch
- Salt 2 tsp
- Black pepper a pinch
- Cooking wine 2TBS
- Sesame oil 1 TBS
- Dried shrimps, sakura dried shrimps, or peeled shrimps 1cup or add and less according to your taste
- Soy sauce 2-3 TBS
- Sugar 2 TBS
這個餡料也可以包餃子或做成餡餅，加一點泡好瀝乾的冬粉就是韭菜盒子的餡料！
This Chinese Chives filling can be used in dumplings 🥟, or other type of Chinese potstickers. If you add some soaked and drained cellophane noodles, and it turned into a Chinese Chives pockets filling.
Give a try and you will like it! 動手試試看，簡單又好吃！
