Homemade Siomai
Overview
I was ready to go to work, but my husband insisted that I be a stay-at-home mother, so I had no choice but to continue to be a good wife and mother with peace of mind. Since you can't be idle at home, cooking some delicious food will live up to your reputation as a stay-at-home wife! I bought glutinous rice and originally planned to make glutinous rice balls, but after much deliberation I decided to make siomai. I haven’t eaten it for a long time, so I’ll give it a try!
Tags
Ingredients
Steps
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The glutinous rice is soaked overnight, mixed with salt, oil, and soy sauce and steamed in a pot. It is usually almost cooked half an hour after the water boils!
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Cut chicken thighs, sausages, fungus, mushrooms into small cubes, and mince ginger.
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Add oil, fry all the fillings in the pan, add salt, soy sauce, oyster sauce, sugar and chicken essence. In short, add whatever flavor you like and keep tasting it, just make sure it tastes good.
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Mix the fried fillings with the steamed glutinous rice and you can eat it. It still tastes very good!
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When kneading the noodles, I scald them with hot water of about 90 degrees. Prepare the noodles, add hot water, little by little, and use chopsticks to stir into dough, as shown in the picture. Let cool
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Add dry flour, knead and knead, the dough should not be too soft. Pour some cold water on your hands and push it hard to make the noodles firmer. Haha, it’s a long-winded step. If you don’t have the patience, you can just knead the noodles with warm water. It works the same without any problem
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Haha, after rolling out the dough, I used my hands to push it thin on the edge so that it could look like a flower when wrapping it.
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After wrapping the siomai, pinch it from the middle of the wrapper. Don’t leave too much filling on top, otherwise it will easily collapse and tilt to one side!
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Put it in the pot and steam it, seven or eight minutes after the water boils.
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Haha, the finished product is quite delicious when it comes out of the pot.
