【Shanghai】Oiled glutinous rice siomai
Overview
Shanghainese people love to eat sweet, fresh and glutinous food. You can see siomai shops selling siomai everywhere on the street. The siomai sold are large and plump. Every bite is full of delicious flavor. It is oily and glutinous, mixed with soft glutinous rice. The aroma of lard, sauce, careful taste, the aroma of mushrooms, and the umami flavor of meat and rice slowly penetrate. It is not very complicated to make such a delicious food. Just soak the glutinous rice the day before and you can have this soft and glutinous siomai the next day! I prefer to use oil residue instead of meat and rice. The aroma of the oil residue overflows after one bite, which is extremely satisfying!
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Ingredients
Steps
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Prepare the ingredients.
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Wash the glutinous rice and soak it in water overnight.
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Cut the fat into small pieces and boil out the oil.
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Turns golden brown and becomes noticeably smaller in size. Take it out and set aside for later use.
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Place a layer of gauze on the steamer, pour soaked glutinous rice into it and steam until cooked.
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Soak the mushrooms, then cut into small dices, and mince the green onions and ginger.
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Add oil to the pot, (using lard will make it more fragrant) and stir-fry the onion and ginger.
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Add the diced mushrooms and stir-fry for a few seconds.
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Add dark soy sauce, light soy sauce, and salt and stir well.
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Add steamed glutinous rice. Lard residue.
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Mix well and the siomai filling is ready!
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Roll out the dumpling skin thinly and into a lace shape.
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Take appropriate amount of glutinous rice filling.
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Collect it with the tiger's mouth and the siomai is ready.
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Line a steamer with oiled paper, put the siomai on it and steam until cooked.
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The lard siomai is ready.
