How to make Ninghua siomai

If you cook a dish for a hundred people, it will taste a hundred different ways, mainly because of the different cooking methods. But if the method of making a dish is fixed, can you make it taste like a chef? Now, I will teach you how to make Ninghua siomai.

1. Dice the lean pork, shallots, mushrooms, radish, bamboo shoots, etc., add oil to the pan, stir-fry the above ingredients until cooked, season and set aside.

2. Steam the taro until cooked, peel it, put it into a pot and mash it, then gradually add sweet potato starch and knead it repeatedly to form a "dough".

3. Take an appropriate amount of "dough" and knead it into a ball in the palm of your hand. (When making siomai wrappers, since siomai wrappers are not as tough as flour wrappers, you cannot use a rolling pin to knead them, you must knead them by hand.) Knead the ball into the shape of a small bowl as shown in the picture.

4. Take an appropriate amount of the previously prepared filling and put it into the pinched "small bowl", hold it in the palm of your left hand, and gradually tighten the mouth of the "small bowl" with your right hand (while tightening, slowly rotate the siu mai, so that the mouth will gradually tighten)

5. You are done!

6. Put the siomai on the steamer and steam over high heat for about 20 minutes. During the steaming process, sprinkle a small amount of water on the siomai 2-3 times. Then take it out and put it on a plate. Sprinkle cooking oil and soy sauce on it. (Siomai will stick to each other when they are put on the plate, so remember to sprinkle oil on them.) Eat it while it is hot. It is absolutely a rare delicacy!

After reading the detailed steps of making Ninghua siomai and through repeated attempts, you will definitely be able to make the most delicious one. And from now on, every time you enjoy this delicacy, you will definitely be very pleased. When you are in a good mood, your body and mind will definitely be healthier.