這菜式的靈感來自葡萄牙的餐前小食蒜蓉醬，幾年前在葡萄牙旅行的時候吃過便回味無窮。我將奇妙醬的份量減少，改用了忌廉芝士，就變成更邪惡更吸引的美食。
忌廉芝士 250g | Cream Cheese 250g
日式餃子皮 1包 | Gyoza wraps 1 packet
蒜 2瓣 | Garlic cloves 2
日本BB醬 (或奇炒醬) 4湯匙 | Japanese mayonnaise 4 tablespoons
蒜粉 2茶匙 | Garlic powder 2 teaspoons
喼汁 2茶匙 | Worcestershire sauce 2 teaspoons
檸檬皮 1/4個 | Zest of lemon 1/4
辣椒片 少許 | Red chilli flakes , a pinch
黑橄欖 6粒 | Black olives 6
細香葱 (Chive) 少量 | Chives , a handful for garnishing
1) 預熱焗爐，把餃子皮放進小蛋糕焗盆成迷你撻狀，用180度焗至金黃色 （ 約3-5分鐘），放涼備用。
Preheat oven at 180c. Put gyoza wraps into muffin trays and bake until light or golden brown. This will take 3-5 minutes. Set them aside
2) 把忌廉芝士同BB醬放入攪拌器攪至滑身 (如沒有攪拌器，可用叉將材料攪匀)
Put cream cheese and mayo in a mix and blend until smooth. You may use fork if you don’t have an electric mixer
3) 用壓蒜器將蒜頭壓成蓉，加喼汁同檸檬皮至抹醬，攪匀
Add minced garlic , Worcestershire sauce and lemon zest to cheese mixture. Mix thoroughly
4) 將抹醬放入唧袋 (或密實袋)，打圈唧抹醬到餃子皮撻裏
Put cream mixture into pulping bag for easy handling. Put generous amount into the gyoza cups
5) 把黑橄欖切半，放在抹醬上
Cut olives into half for garnishing
6) 細香葱切成少段，插入抹醬中
Cut and trim chives for garnishing
7) 灑少許辣椒片在抹醬上，如喜愛可再磨少許檸檬皮，完成
You may like to coat the top with red chilli flakes and lemon zest
YouTube視頻：
