Klang Herbal Dumplings

Sharing by 小红书博主：Mömö

Compiled and translated by ChatGPT

肉骨茶水饺

Klang Herbal Dumplings

用一包肉骨茶酱，10分钟搞定南洋风味水饺！一酱两用，腌馅+煮汤一次完成，既省事又有料。浓郁草本香气与鲜嫩鸡肉完美融合，轻松打造独特的马来西亚风味小吃！

Quick, flavorful, and unmistakably Malaysian – these herbal dumplings come together in just 10 minutes with a single secret weapon: Klang Herbal Sauce. Marinate the filling, boil the broth – all with one sauce!

材料 Ingredients：

  • 鸡胸肉（切碎）100g
    100g minced chicken breast

  • 韭菜 适量
    Chives, to taste

  • 食盐 少许
    A pinch of salt

  • 饺子皮 若干
    Dumpling wrappers

  • 清水 适量
    Water, as needed

  • 肉骨茶酱 数勺（用于腌料和汤底）
    Several spoons of Klang Herbal Sauce (for marinating and soup base)

做法 Instructions：

1. 腌制馅料 Marinate the Filling
将鸡胸肉切碎，加入肉骨茶酱、韭菜和少许盐，混合均匀，腌制15分钟。
Combine minced chicken with Klang Herbal Sauce, chives, and salt. Mix well and marinate for 15 minutes.

2. 包水饺 Make the Dumplings
将腌好的馅料包入饺子皮中，对折封口，捏紧收边。
Place the filling into dumpling wrappers and seal tightly.

3. 准备汤底 Make the Soup Base
锅中加入清水和适量肉骨茶酱，搅拌均匀。
In a pot, mix water with more Klang Herbal Sauce to create a fragrant soup base.

4. 烹煮水饺 Boil the Dumplings
水烧开后放入饺子，煮约4–6分钟，直到饺子浮起熟透。
Bring soup to a boil. Add dumplings and cook for 4–6 minutes until they float and are fully cooked.

5. 盛盘享用 Serve and Enjoy
连汤一起盛出，热腾腾的肉骨茶水饺完成！
Serve hot with soup – your Klang Herbal Dumplings are ready to enjoy!

💡 小贴士 Tips:

  • 一酱两用：同一个酱料腌肉+做汤，超方便！
    One sauce, two uses – marinate and cook with the same flavor base!

  • 风味浓郁不死咸：草本香气提升整道菜的层次
    Herbal flavors add richness without overpowering the dish.