5年前曾经学做过（看这里），跟我娘学到了诀窍。
结果，人算不如天算，最后他并未能如期地回家。
最后，菜粿全落在姐姐，姐夫和姑仔的肚子了。
呵呵~
这次的菜粿皮试用了不一样的分料比例，也准备了两款馅料
大家都说好吃。菜粿这里刚出炉，那里就被扫光了。
看着他们那么捧场，我就满足了。
如果可以配上我爹的自制辣椒酱，那就堪称完美了！
粿皮材料（可做约45个菜粿）：
澄面粉-150g
木薯粉- 150g
盐- 1/2 茶匙
热水- 约450ml（一定要沸腾的水）
食油- 2汤匙
韭菜馅料：
韭菜（预先切碎并用盐抓一下，静置约15分钟让其出水）
肉碎（预先用酱油，玉米粉，胡椒粉腌一下）
蒜米
沙葛馅料：
沙葛（预先切丝并用盐抓一下，静置约15分钟让其出水）
红萝卜（预先切丝并用盐抓一下，静置约15分钟让其出水）
蒜米
调味料：
酱油
蚝油
白糖
盐
白胡椒粉
抹皮：
蒜油
炸蒜
做法：
1. 将粉料和盐在盆里混合均匀后，倒入沸腾的热水，用筷子快
2. 盖上盖子，让面团休息5分钟。
3. 加入食油，混合成光滑不黏手的面团后，盖上盖子，再休息
4. 取出面团，分割成约20g的小面团。
5. 把小面团滚圆，放在塑料袋间杆平。
6. 于粿皮上放上馅料，按自己喜欢的造型包好。
7. 将菜粿排入涂了一层油的蒸
8. 出盘后放上炸蒜，即可。
Dumpling skin (For approx. 45pcs of dumplings)：
Wheat starch-150g
Tapioca starch- 150g
Salt- 1/2 tsp
Boiling water- approx. 450ml（Must be boiling water）
Cooking oil- 2 Tbsps
Kuchai filling:
Kuchai（Chop and mix with some salt, let it sit for approx. 15min to
soften）
Minced meat（Marinate with soy sauce, corn starch and white pepper powder)
Chopped garlic
Turnip filling:
Turnip （Shred and mix with some salt, let it sit for approx. 15min to
soften）
Carrot （Shred and mix with some salt, let it sit for approx. 15min to soften）
Chopped garlic
Seasonings:
Soy sauce
Oyster sauce
Sugar
Salt
White pepper powder
Topping:
Garlic oil
Fried garlic
Method:
1. Mix starches and salt in a bowl. Then, pour
in boiling water and quickly stir it with a pair of chopsticks until it forms a
dough.
2. Cover the bowl with lid and let the dough
sit for 5min.
3. Add in cooking oil, knead until it forms a
smooth dough and no longer sticky. Cover and let it rest for another 15min.
4. Divide the dough into smaller dough (approx.
20g).
5. Roll the dough into a ball, place it in
between plastic sheets and roll it into a thin round sheet.
6. Put the filling at the centre, plead the
edge of the skin and wrap it up tightly.
7. Arrange the dumplings on an oiled steaming
tray, brush the skin with some garlic oil and steam over high heat for approx.
7-10min till the skin has turned translucent.
8. Top with some fried garlic. Ready to serve.
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