Pumpkin and Carrot Vermicelli Siomai
Overview
I originally wanted to make steamed dumplings, but on a whim, I changed it to steamed dumplings. This is my first time doing it and I feel good about myself 😜
Tags
Ingredients
Steps
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Wash the pumpkin, cut into pieces and steam
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Steamed pumpkin mashed into puree
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Add flour
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Add water, knead into a soft dough, and bake for ten minutes. The pumpkin this time has less water, especially the dough. Look, you can see a lot of small pumpkin particles on the mixed dough, and the taste is particularly rich when you eat it.
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Soak the vermicelli in cold water until soft
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Cut into small pieces
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Wash the white radish and grate into thin strips
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Clamp it dry, (retain the radish juice to make radish honey water)
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Hold the dried radish shreds and roughly chop them with a knife
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Rinse the dried shrimps several times and soak them for a while to remove the salt
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Drain the water from the dried shrimps and cut them into small pieces. Do not chop them too finely
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Put shredded white radish, vermicelli, and diced shrimp into a container, add some minced onion and ginger, light soy sauce, salt, thirteen spices, and cooked soybean oil
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Mix well and serve as Shaomai filling
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Roll the dough into thin strips
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Divide it into small pieces
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Press flat one by one
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Roll into dumpling wrappers
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Then roll out the edge as thin as possible, and try to make it as lace as possible. This is my first time doing it, and the siomai skin is not rolled out properly
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Take a Shaomai skin and put appropriate amount of stuffing
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Use the tiger's mouth to pinch up the shaomai skin and shape it into a vase shape with a big belly and a thin neck
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Arrange the lace slightly and extend it outwards
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Place the wrapped siomai steaks on the oiled steaming curtain, garnish each with a wolfberry, turn on high heat and steam, steam for ten minutes and it will be cooked
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Finished product.
