Siomai

Siomai

Overview

Eat rice in different ways🤗I control glutinous rice, and I have no resistance to all foods made from glutinous rice. If I eat white rice once in a while, I will lose control when it comes to glutinous rice. I don’t like to add mushrooms or anything like that, so I just like to eat the original flavor.

Tags

Ingredients

Steps

  1. Fragrant.

    Siomai step 1

  2. Soak the glutinous rice for 2 hours in advance. If you have enough time, you can soak it for a few more hours. I brewed it when I was cooking dinner when I got home from get off work.

    Siomai step 2

  3. Drain the soaked glutinous rice and use chopsticks to poke small holes so that water vapor can easily come out and the rice will not be cooked.

    Siomai step 3

  4. Cover and steam the glutinous rice under cold water for 20 minutes over high heat, then turn off the heat and simmer for five minutes.

    Siomai step 4

  5. Add minced meat in vegetable oil and fry over high heat until it changes color.

    Siomai step 5

  6. Add dark soy sauce, light soy sauce, salt, mix well and cool. There could be a little more dark soy sauce.

    Siomai step 6

  7. When the cooked rice is still warm, add the meat and dark soy sauce according to the color of the rice. Wear disposable gloves to grasp evenly.

    Siomai step 7

  8. Glutinous rice balls form into balls.

    Siomai step 8

  9. Place on the dough.

    Siomai step 9

  10. Turn the dough over and use the thumb of your left hand to push the dough down, push the glutinous rice up with your right hand, and finally close it. Run the siomai under cold water, cover and steam over high heat for ten minutes.

    Siomai step 10

  11. Cover the siomai under cold water and steam over high heat for ten minutes.

    Siomai step 11

  12. Take it out while it's hot, otherwise the steam will soak the dough and it won't taste good.

    Siomai step 12

  13. I drank half of it in one bite, haha😄.

    Siomai step 13