Delicious glutinous rice siomai

Overview

One time I bought some glutinous rice siomai at a bun shop, but after eating one I couldn't eat it. My mouth was full of the smell of five-spice powder, and the glutinous rice was too badly cooked and had no texture. So I tried making it myself when I went home. It tasted quite good. Many friends also asked me to share how to make siomai. Today I went to my friend's house and made a lot of siomai together. We all liked it and finished it quickly. The pictures I took today are not good enough because I really couldn’t free my hands to take pictures. I collected pictures taken by my friends. I still took pictures of the whole process and shared them with you.

Tags

• snacks
• home cooking
• cantonese style sausage
• cooking wine
• flour
• glutinous rice
• light soy sauce
• mushrooms
• pork
• shrimp
• carrot
• green beans
• salt

Ingredients

Steps

1. 1 Add an appropriate amount of warm water to the flour and stir with chopsticks. Add the water little by little until the flour becomes fluffy.

   

2. 2 Use your hands to knead the flour into a ball.

   

3. 3 Cover and let rest for 30 minutes.

   

4. 4 When it's time to wake up, steam the glutinous rice that has been soaked for 3 hours in advance for 40 minutes. Make sure to use chopsticks to make a few holes evenly, so that the glutinous rice can be heated evenly.

   

5. 5 Now let’s prepare the ingredients. Chop the pork belly, chop the pre-soaked mushrooms and shrimp, and dice the sausage and carrots.

   

6. 6 Heat oil in a pan, add garlic and sauté until fragrant. I didn’t add it because I forgot hahaha...

   

7. 7 Add pork belly and stir-fry until lightly browned.

   

8. 8 Put two spoons of cooking wine.

   

9. 9 Add five tablespoons of soy sauce and continue to stir-fry the meat until it browns.

   

10. 10 Add the sausage and continue to stir-fry to release the flavour.

    

11. 11 Add the mushrooms and shrimps and continue to stir-fry until the mushrooms and shrimps are fragrant.

    

12. 12 Add diced carrots and green beans and stir-fry. The appearance will come out immediately. Stir-fry until raw.

    

13. 13 Finally, add the steamed glutinous rice and stir-fry slowly over low heat. You can add a little water to stir-fry the glutinous rice, taste it and add salt appropriately.

    

14. 14 Okay, it looks purple when fried, and your saliva is already flowing out.

    

15. 15 Take it out of the pot and put it on a plate for later use. Speaking of which, you can actually just take the bowl and start eating, okay? I can’t control my saliva anymore. Haha, I won’t tell you that I secretly grabbed a handful and stuffed it into my mouth!

    

16. 16 Not ready for the dough yet? Just wipe off the saliva and continue kneading the dough! Roll the risen dough into strips and divide into four sections.

    

17. 17 Take a piece of dough and knead it into thin strips. Well...one end is big and the other is small. Forget it, don't pay too much attention to my southern girl's kneading skills. Remember that the remaining three-thirds of dough must be covered.

    

18. 18 Cut the noodle strips into even sections, uh uh uh... can you pretend that these noodle pieces are all the same size?

    

19. 19 Sprinkle flour on the surface, take a piece of dough and flatten it with your hands, pressing against the cut with the palm of your hand.

    

20. 20 Use a rolling pin to roll out the flattened dough.

    

21. 21 Hold the dough sheet with one hand and use a rolling pin with the other hand to press it from the outside to the inside. After pressing one side, switch to the other side until the dough sheet is thin on all sides.

    

22. 22 The rolled skin is thin on all sides and thick in the middle. Um...it's actually a very round piece of dough, isn't it? Don't worry too much about whether it's round or not, okay? Liberate your nature hahaha!

    

23. 23 Sprinkle the rolled dough with flour and set aside.

    

24. 24 Take a piece of dough and place it in the palm of your hand, wrap it with glutinous rice, draw it in with the palm of your hand, and then press the edges of the dough tightly with the other hand.

    

25. 25 Look, it looks like this when it’s wrapped. Isn’t it much easier than dumplings?

    

26. 26 Steam the wrapped siomai over high heat for five to eight minutes. Remember to brush the rack with a layer of oil to prevent the siomai from sticking to the pan. Let me reiterate, this pot of weird and wonderful siu is the debut of several friends of mine. I just watched it from the side. It’s delicious! Just don't worry too much about appearance.