Pumpkin stuffed siomai

Overview

Every time I make rice, I deliberately make an extra bowl and save it for the next day to make egg fried rice. It is delicious with my favorite vegetables. However, today I used leftover rice to make vegetarian stuffed siomai. Generally, glutinous rice is used to make siomai. This may be to increase the viscosity and prevent it from being too loose when wrapping. My rice is also very sticky, so using it instead of glutinous rice will have the same effect. In addition, using pumpkin puree and noodles, the cooked siomai feels very good.

Tags

• staple food
• home cooking
• coriander
• egg
• flour
• light soy sauce
• mushrooms
• oyster sauce
• pumpkin puree
• carrot

Ingredients

Steps

1. 1 Steamed pumpkin pressed into puree

   

2. 2 Add flour and form into dough, cover and leave for 30 minutes

   

3. 3 Smooth scrambled eggs

   

4. 4 Chop mushrooms, coriander, and carrots into pieces

   

5. 5 Then pour it into the egg pan

   

6. 6 Add oil and light soy sauce and stir-fry evenly

   

7. 7 Pour in leftover rice

   

8. 8 Stir well and the filling is ready

   

9. 9 Cut the dough into small pieces and flatten it

   

10. 10 Roll into dumpling wrappers

    

11. 11 Put stuffing on it and wrap it up

    

12. 12 Completed in order

    

13. 13 Slice the carrots and put them in the steamer

    

14. 14 Place the raw siomai embryos on the carrot slices

    

15. 15 Steam over medium heat for 10 minutes