How to make siu mai filling

Many people like to eat steamed dumplings, but they always feel that the steamed dumplings in the store are more delicious than those they make themselves. In fact, this is because the methods of preparing the steamed dumplings fillings are different. You can also make steamed dumplings at home. You can choose fresh pork or mutton, wash the onions, ginger, and garlic, cut them into small pieces, add them and mix them with the meat, then add soy sauce, salt and other seasonings and marinate for a few minutes, and you can make the steamed dumplings filling. Please see the steps below for specific methods.

First prepare the ingredients : 1. Wash and chop the green onion, wash and chop the ginger.

Wash and slice the carrots, then blend them in a blender.

Start making the filling:

Add salt, MSG and chicken essence into the pork filling and mix well.

Add cooking wine and broth (the broth was cooked earlier and cooled for later use) and stir evenly in one direction to allow the broth to fully blend into the meat filling. Add onion, ginger, season the filling and stir evenly.

Add cooking oil and sesame oil (a little sesame oil, half a spoonful is enough) and mix well.

Add carrots and mix well. The pork and carrot steamed bun filling is ready.

The fillings of siomai are mostly radish, cabbage, lean meat, etc., with fish sauce and MSG added for seasoning. It tastes delicious when served with vinegar and shredded garlic.

In the past, the fillings of siomai varied with the seasons: in spring, green leeks were the main filling; in summer, lamb and zucchini were the best fillings; in autumn, crab meat was the most seasonal filling; and in winter, three fresh fillings were the most popular fillings. Main ingredient: pork filling

Accessories: wonton wrapper, eggs, green beans, onions

Seasoning: sesame oil, soy sauce, salt, pepper, starch, cooking wine, minced ginger

Preparation method:

1. Cut the onion into small pieces and put them in a bowl and mix them with starch;

2. Beat the pork filling, sesame oil, soy sauce, salt, chicken essence, pepper, cooking wine, minced ginger, eggs and onion until well mixed;

3. Use wonton skin to wrap the siomai, put a green pea on the top, and steam for 8-10 minutes.

Features: Rich fragrance, soft and sticky, suitable for all ages.

Production of Shaomai filling

Step 1: Preparation of glutinous rice: Soak the glutinous rice for about four hours, steam it in a steamer, and let it cool for later use:

Step 2: Dice the shiitake mushrooms, mince the shrimps, chop the green onions and ginger, and blanch the peas until cooked.

Step 3: Heat the pan, add oil until it is 80% hot, add chopped green onion and ginger, stir-fry until fragrant, pour in the minced meat and mushrooms, stir-fry until the minced meat turns white, add soy sauce, salt, five-spice powder, white pepper powder and appropriate amount of broth, stir well, then add the cooled glutinous rice, stir well, then add the minced shrimp and stir well, then pour in the peas, add some chicken essence, and stir well.

Step 1: Making glutinous rice: Soak the glutinous rice for about four hours, steam it in a steamer, and let it cool for later use.