Glutinous rice siomai

Overview

I have been coming to Gourmet for more than a month and have only uploaded four dishes. Every time I admire everyone’s beautiful pictures, I feel envious. For me, coming here is purely to learn, and then transform what I know into delicious dishes to serve on the table and give my family a feast. I cook every day, but it’s not always convenient or I want to take photos. Occasionally I take photos and share one or two dishes that I think I’m satisfied with, just to communicate with each other. In addition, after resigning, I devoted myself wholeheartedly to assisting LG's business. I was often busy with store matters, so I could only seize the time to get the food out as soon as possible. Taking photos and editing later took too much time. The small kitchen is also a bit cramped, and the plate camera is average, so I just make do with it, haha. I'm looking forward to having a lot of time after this busy period to buy all kinds of tableware and dishes, wielding a knife and a spoon in my kitchen world, and tossing out amazing delicacies. Hey, I'm dreaming again in broad daylight... Let's get back to the subject, I've been looking forward to making this siomai for a long time, but I've always bought it occasionally as a lazy breakfast. I had the intention to make it myself but never did it. Taking advantage of the fact that the Chinese New Year is about to come, I went through boxes and cabinets to clear out all the things that could be cleared out of my storage box so that I could close the store early and go home to celebrate the Chinese New Year. I found a small bag of glutinous rice that was leftover from making pearl meatballs. It will be destroyed the fastest when used to make siomai. Without further ado, let’s get to work.

Tags

• snacks
• children
• breakfast
• chicken essence
• fresh mushrooms
• glutinous rice
• light soy sauce
• oyster sauce
• pork belly
• sesame oil
• carrot
• diced ham
• salt
• white pepper

Ingredients

Steps

1. 1 Raw material picture

   

2. 2 Drain the glutinous rice that has been soaked the night before and steam it on the steamer

   

3. 3 Heat the wok, pour in appropriate amount of peanut oil, pour in the chopped meat and stir-fry

   

4. 4 Add diced ham and stir-fry a few times

   

5. 5 Finally add diced carrots and minced fresh mushrooms, stir-fry for about ten seconds

   

6. 6 Put the cooked glutinous rice into the wok, add appropriate seasoning, and mix well

   

7. 7 Prepared siomai stuffing

   

8. 8 Use a rolling pin to roll out the dumpling skin thinly, making it thicker in the middle and thinner around it

   

9. 9 Hold the dumpling wrapper with your left hand, bend your fingers slightly to make the dumpling wrapper look like a small dimple, and use a spoon to scoop out an appropriate amount of filling with your right hand

   

10. 10 Use the tiger's mouth of your right hand to gather and tighten the skin.

    

11. 11 Wrapped Siomai

    

12. 12 Heat water in a pot, place a wrung-out wet cloth on the drawer, place the siomai in a row and steam for 15 minutes,

    

13. 13 A tempting plate of siu is out of the oven. It will look better if you garnish it with chopped green onions