Glutinous rice siomai

Overview

The Chinese New Year is getting closer and closer, so I lie lazily in bed and sleep until I wake up naturally. When I feel hungry, I steam myself a steaming bowl of glutinous rice siomai. A mouthful of glutinous rice is wrapped with fragrant diced pork, crisp mustard, and the unique aroma of shiitake mushrooms. It is full of warmth and full of New Year flavor... To learn more about the delicious food production process illustrated with pictures and texts, please follow Ning You Tao’s WeChat account. New recipes will be launched every Wednesday, Friday and Sunday!

Tags

• snacks
• old man
• breakfast
• ginger powder
• glutinous rice
• mushrooms
• old soy sauce
• pork belly
• siomai skin
• black pepper
• minced green onion
• salt

Ingredients

Steps

1. 1 Soak the glutinous rice in water for 5-6 hours in advance, so that it will be cooked easily when steamed and the rice will not be uncooked.

   

2. 2 Wash the purchased pork belly and set aside. The pork belly here should be moderately fat and lean.

   

3. 3 Peel the washed pork belly and cut into small dices about 1 cm long and wide. Set aside.

   

4. 4 Soak 8-10 shiitake mushrooms in water and set aside.

   

5. 5 Cut the soaked shiitake mushrooms into shredded shiitake mushrooms, cut the ginger into minced ginger, cut the mustard shreds into minced mustard mustard, and cut the shallot into minced green onions and set aside.

   

6. 6 Fill the steamer with clean water, wet the white gauze and place it on the steaming grid. Arrange the soaked glutinous rice evenly on the white gauze to steam. The purpose of using the white gauze is to make it easier for the glutinous rice to be lifted up quickly after it is steamed without sticking to the pot.

   

7. 7 The steaming time of rice is about 15-20 minutes. You can use chopsticks to pick up some glutinous rice on the surface to taste. If the glutinous rice on the surface is cooked, you can turn off the heat.

   

8. 8 While the rice is steaming, we can heat the wok, pour in the diced meat and stir-fry until the diced meat is golden brown and slightly oily.

   

9. 9 Add diced mushrooms and minced ginger and continue stir-frying.

   

10. 10 Add a small amount of salt to taste. Don't add too much salt because the pickled mustard added later will have a salty taste.

    

11. 11 Add chopped mustard and continue to stir-fry.

    

12. 12 Pour in about two tablespoons of dark soy sauce and let it color.

    

13. 13 Use a spatula to stir-fry all the ingredients evenly and reduce to low heat.

    

14. 14 Pour all the steamed glutinous rice into the wok.

    

15. 15 Add an appropriate amount of black pepper. You can add more black pepper here to make the taste better.

    

16. 16 Stir evenly and pour into a stainless steel basin, and add the chopped green onions.

    

17. 17 Finally, mix all the ingredients evenly and the filling is ready.

    

18. 18 You can buy siomai wrappers in stores that specialize in selling dumpling wrappers and noodles. Take a piece of siomai wrapper, put the filling in the middle of the siomai wrapper, and gently press it in with your hands. A siomai is ready without any technical content.

    

19. 19 The wrapped siomai can be placed neatly on a plate, frozen in the refrigerator and freezer, sealed in a plastic bag, steamed at any time when you want to eat, and dipped in seasonings to make it more delicious.