Glutinous Rice Shaomai
Overview
I want to make glutinous rice balls for lunch, soak the glutinous rice, and chop the meat filling, but my baby doesn’t want to eat them, what should I do? I had an idea to make glutinous rice siomai, which looks and tastes great! The baby said the siomai is beautiful and delicious!
Tags
Ingredients
Steps
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Mix the flour and orange flour evenly, slowly add boiling water and knead the dough into a smooth dough (not too soft, slightly harder than the earlobe). Take half of the dough and add beetroot powder and knead it well. (Forgot to pat the dough)
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Soak the glutinous rice for more than six hours in advance. Drain the soaked glutinous rice and steam it in a steamer for half an hour. If you don’t have a cage at home, you can put the glutinous rice into a container and steam it.
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Spread the steamed glutinous rice and let it cool.
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Add chopped meat fillings, minced ginger, green onions, cooking wine, oyster sauce, light soy sauce, sugar, salt, and five-spice powder, mix well, and marinate for 20 minutes to add flavor.
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Chop carrots, cowpeas, and mushrooms into pieces.
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Pour an appropriate amount of cooking oil into the pot, add the meat filling and stir-fry, then add the diced vegetables and stir-fry, finally add the steamed glutinous rice and continue stir-frying until the glutinous rice absorbs the soup and stir-fry evenly.
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Grab another handful of cooked corn kernels and stir-fry evenly.
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Roll the white dough and red dough into long strips of the same size.
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Roll out the red dough into sheets.
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Wrap in white dough.
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Wrap it in a circle and cut off the excess.
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Wrap it up and rub it together to make the white noodles and red noodles connect tightly. Then cut into small pieces of equal size, flatten and roll out.
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If the dough is oval, try to adjust it slightly before rolling it out, then make it round and then start rolling it out.
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Gently roll the edge with a rolling pin to create a ruffle.
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Start making shaomai
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Put a large piece of stuffing on the siomai skin, roll the skin around with your hands, pinch it around the siomai waist, expose a little stuffing on it, and put a cooked corn kernel as a stamen.
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To prepare for steaming, the Haier Tender Baking Foil T3 I used has a steam function, steam mode, 100 degrees, 10 minutes.
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Steamed siomai.
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If you don't have a steamer, use a steamer, apply salad oil or a basket cloth on the grate to prevent sticking, and steam for 5 to 10 minutes. (The fillings inside are all cooked, you just need to steam the dough)
