The unforgettable glutinous rice siomai

Overview

The first time I remember eating siomai was when I was a kid. At that time, I didn’t know it was called siomai, I just thought of it as delicious glutinous rice. When I grew up, I never tasted the taste in my memory. Today, I decided to do it myself as a self-challenge.

Tags

• staple food
• snacks
• home cooking
• all-purpose flour (crust material)
• boiling water
• cold water
• cooking wine
• dried shiitake mushrooms
• glutinous rice
• lard
• light soy sauce
• old soy sauce
• oyster sauce
• pork (fat and lean)
• sugar
• carrot
• green beans
• salt

Ingredients

Steps

1. 1 Pour boiling water into the flour, stir it quickly with chopsticks, then pour in an appropriate amount of cold water and knead into a dough of moderate hardness. Cover with plastic wrap and rest at room temperature for about 30 minutes.

   

2. 2 Soak the glutinous rice in cold water for more than three hours in advance.

   

3. 3 Chop the pork into cubes, add a little salt, appropriate amount of dark soy sauce, cooking wine, cooking oil, and a little salt and mix well. Soak the dried mushrooms in water in advance, squeeze out the excess water and cut into cubes. Cut the carrots into cubes and blanch the green beans in boiling water.

   

4. 4 Place a silicone mat in the steamer, spread the glutinous rice evenly on the mat, and steam over high heat for about 25 minutes. Take out the steamed glutinous rice and set aside. Heat the pot on the other side and add lard. When the oil is 60% hot, add the diced meat and stir-fry. Add the diced mushrooms and carrots and stir-fry. Then add an appropriate amount of dark soy sauce, light soy sauce, oyster sauce, salt, cooking wine and a little sugar and stir-fry. Turn off the heat and pour the glutinous rice into the pot to mix.

   

5. 5 The mixed glutinous rice is fragrant, set aside.

   

6. 6 Divide the relaxed dough into small pieces of about ten grams with a spatula, and flatten them with the palm of your hand.

   

7. 7 Use a rolling pin to roll it into a lotus leaf shape. Do it in two steps, first roll it into a round shape, and then use the front end of the rolling pin to press it into a lotus leaf shape.

   

8. 8 Add the mixed glutinous rice in the middle of the dough, place it at the tiger's mouth, use the power of your thumb and index finger to wrap the siomai, and pinch out the thin waist so that the glutinous rice can be exposed. Place the wrapped siomai into the steamer.

   

9. 9 Steam for about eight minutes, simmer for three minutes and remove from the pot. Place a blanched green bean on top of each steamed siomai to garnish.

   

10. 10 Plate and eat!

    

11. 11 No matter how you look at it, it looks beautiful and tastes good!