Crystal Siomai

Overview

I've always wanted to do it, but I haven't taken any action, which shows that my execution ability is extremely poor.

Put flour and starch powder in a basin, mix with 180 grams of warm water to form a soft dough, cover with plastic wrap and let rest for 30 minutes.
Finely dice the pork belly, soaked mushrooms, and carrots. Don't throw away the water for soaking the mushrooms, it's useful.
Put a little oil in the pot. When the oil temperature is not very high, add the chopped green onions and stir-fry until fragrant, then add the pork belly and stir-fry out the oil.
Add mushrooms and diced carrots and stir-fry. Add light soy sauce, dark soy sauce, and oyster sauce to taste. No need to add salt.
Soak the glutinous rice in water in advance, steam it in a steamer, add the steamed glutinous rice and stir-fry evenly. Pour in a little more water for soaking the mushrooms and wait until the glutinous rice absorbs the water.
The stuffing is fried. It's already very delicious just eating it.
Cut the rested dough into small pieces of about 15 grams.
Roll it out into a dough with a thick middle and thin edges, fill it with stuffing, seal it, and arrange the edges like petals.
Line the steamer with oiled paper and space the siomai bases apart to prevent them from sticking together.
Very nice and compact siomai dough.
Pour cold water into the pot and it will be ready in 8 minutes after the water boils.
It's not very transparent when it's just steamed, but when you take it out and see the cold air, the skin becomes transparent.
Very cute.
I also made a few crystal steamed dumplings.