中式蒸饺 {无麸质、无乳制品和无油脂脂肪配方} Chinese Steamed Dumplings

原创 Anjani 蜂鸟健康TheHummingBird 2023-02-28 原文文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/17835.html

文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/17835.html

这些无麸质不含谷物的蒸饺清淡可口，吃起来很有趣。 将饺子与这款简单但美味的调料搭配起来，制作起来再简单不过了。 这道低脂纯素食谱一定会让你满足对饺子的渴望！

中式蒸饺

原料：

馅料（以下1杯为250毫升）：

1/2茶匙芝麻油（可选项）

1/2 杯切碎的葱或火葱

2 瓣大蒜（切碎）

2茶匙切碎的姜

1 杯切碎的香菇

1/2 杯切碎的胡萝卜

1/2 杯切碎的甜豌豆

1/2 茶匙盐（可选项）

饺子皮：

1.5杯木薯粉(cassave flour)

1/2 杯竹芋粉(arrowroot powder)

1茶匙盐（可选项）

1/4 杯开水（如果需要可以加入更多）

蘸酱：

2.5汤匙鲜榨柠檬汁或青柠汁

3 汤匙枫糖浆

1/2 茶匙大蒜粉

1/2 茶匙红辣椒片

1/2茶匙芝麻（可选项）

制作：

要制作馅料，请将中等大小的陶瓷不粘锅放在中高温下。 加入芝麻油（如果使用）、葱、大蒜和生姜，煮 3-4 分钟，直至变软并散发出香味。 将香菇、胡萝卜、甜豌豆和盐加入锅中，继续煮 3-5 分钟或直到菌菇变软。 取出并放在一边。

制作饺子皮时，将木薯粉、竹芋粉和盐（如果使用）混合在一个大碗中，搅拌至均匀。 加入开水沸水搅拌均匀。 一旦面团冷却到可以触摸，用手揉面团直到光滑均匀，如果需要的话加一点水以获得柔软但不粘的面团。 如果太湿了，再加入一点木薯粉。

将面团分成两份，将一半放在湿毛巾下，以免变干。 将面团擀成约2.5厚的条状，然后切成2.5厘米的块。 一次将一块压平成圆形，然后尽可能薄地擀成圆形饺子皮。将馅料放入饺子皮包好饺子。

用蒸锅将一大锅水烧开。 将饺子放在上面，确保彼此之间不会接触（可能需要分两批煮）。 蒸 6-8 分钟或直到饺子熟透。

在一个小碗中将蘸酱的所有原料搅拌在一起。即可与酱汁一起享用！

4-6人份

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CHINESE STEAMED DUMPLINGS {GLUTEN-FREE.DAIRY-FREE, & FAT-FREE OPTION}

These gluten-free and grain-free steamed dumplings are light, delicious, and so fun to eat. Pair your dumplings with this simple but flavorful dressing that couldn't be easier to make. This low-fat, plant-based recipe will be sure to satisfy a dumpling craving!

Chinese Steamed Dumplings

Ingredients:

Filling:

1/2 tsp sesame oil (optional)

1/2 cup chopped spring onions or shallots

2 garlic cloves, finely chopped

2 tsp finely chopped ginger

1 cup finely chopped shiitake mushrooms

1/2 cup finely chopped carrot

1/2 cup finely sliced sugar snap peas

1/2 tsp sea salt (optional)

For the wrapper dough:

1 1/2 cups cassava flour

12 cup arrowroot powder

1 tsp sea salt (optional)

1/4 cup boiling water, more if needed

Dipping sauce:

2 1/2 tbsp freshly-squeezed lemon or lime juice

3 tbsp maple syrup

1/2 tsp garlic powder

1/2 tsp red pepper flakes, more to taste

1/2 tsp sesame seeds (optional)

Directions:

To make the filling, place a medium-sized ceramic non-stick skillet on medium-high heat. Add the sesame oil (if using), spring onions, garlic, and ginger and cook for 3-4 minutes, until soft and fragrant. Add the shiitake mushrooms, carrot, sugar snap peas, and sea salt to the pan and continue cooking for 3-5 minutes or until the mushrooms are tender. Remove and set aside.

To make the wrapper dough, combine the cassava flour arrowroot powder, and sea salt (if using) in a large bowl. Whisk until uniform. Pour the boiling water on top and stir until evenly mixed. Once the dough is cool enough to touch use your hands to knead the dough until smooth and uniform, adding a bit of water if needed to get a pliable but non-sticky dough. lf it gets too wet, knead in a bit more cassava flour.

Divide the dough into two and keep one half under a damp towel so that it doesn't dry out. Roll the dough out to a rope about 1 inch thick then cut into 1-inch pieces. Working one piece at a time, flatten it into a disc and roll out as thinly as possible into a round wrapper. You could also use a tortilla press for this, placing the piece of dough between sheets of parchment paper first.

Bring a large pot of water with a steamer to a boil. Arrange the dumplings on top, making sure they don't touch (you may need to cook them in two batches). Steam for6-8 minutes or until the dumplings are cooked through. 

Whisk all the ingredients for the dipping sauce together in a small bowl. Serve immediately with sauce. Enjoy! 

Serves: 4-6

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