Home version of Shaomai
Overview
Siomai is a snack that many people like. Shaomai can be found in many places. Although the fillings are different, the appearance is the same. Regarding siu mai, this is also my father’s favorite breakfast, because he has a special liking for food made from glutinous rice, especially siu mai, which has a strong meaty aroma and a glutinous texture. A bowl of thin porridge is a great breakfast. Whenever my mother is making shaomai, my old father always tells me to put some dried shrimps and some winter bamboo shoots - today I used glutinous rice, mushrooms, carrots, shrimps, and pork stuffing to make shaomai. Since there are no winter bamboo shoots, I can make it a family version of siomai. It is a breakfast that both adults and children like.
Tags
Ingredients
Steps
-
Prepare the ingredients - while preparing the filling, rinse and cook the glutinous rice.
-
Wash and chop carrots.
-
Soak the mushrooms and chop them finely.
-
Cut the pork into small cubes.
-
Heat the oil in the pot, add ginger and green onion and stir-fry until fragrant. Add the rinsed shrimp and stir-fry until fragrant.
-
Add diced carrots.
-
Add diced mushrooms, stir-fry and turn off the heat.
-
Add diced pork.
-
Add salt, sugar, cooking wine, dark soy sauce, five-spice powder, pepper, sesame oil, chicken essence, stir-fry evenly to make it flavourful.
-
At this time the glutinous rice is cooked.
-
Put the glutinous rice into the pork filling.
-
Stir thoroughly.
-
Take a piece of Shaomai skin, roll it out on all sides with a rolling pin, and add an appropriate amount of glutinous rice meat filling.
-
Wrap into shaomai.
-
Brush some vegetable oil on the steamer and add the siomai.
-
Steam for 10 minutes over water, turn off the heat, and simmer for 3 minutes.
