How long does it take to steam siu mai?

In the northern part of my country, many people prefer to eat siomai. The outer skin of siomai looks translucent and the filling inside is usually meat. Some people choose white flour skin when making siomai, and some people choose glutinous rice skin. However, eating siomai frequently may make you feel a little greasy, so you should eat some garlic when eating siomai. So how long does it take to steam siomai?

Vegetarian siomai only need to be steamed for about 8 minutes, while meat ones need a little longer, about 15-20 minutes.

Shaomai, also known as siomai, xiaomi, shaomai, and guipengtou[1], is a type of noodle dish that is steamed in a steamer with hot dough as the filling. Shaomai originated in Dadu, the capital of the Yuan Dynasty. Now it is distributed in Beijing, Shanxi, Guangdong, Shandong, Jiangsu, Zhejiang and other places in China.

Shaomai uses hot dough, which means kneading the dough with boiling water. When the dough is half cooked, add dough kneaded with cold water to increase its molding ability. Use a special rolling pin that is thick in the middle and has handles at both ends, similar to a mallet, to roll the skin. The skin is thin and uneven, and the four sides are like lace. Put the stuffing in the middle and it will be shaped once you lift it up without wrapping it, and then steam it in a steamer. The skin is thin and the filling is large. It is shaped like a cup, with a round bottom, a narrow waist, and lace-like top. It is beautiful and delicious. The fillings of siu mai are mostly glutinous rice, mushrooms, radish, cabbage, lean meat, etc., and seasoned with soy sauce,

Salt, sesame oil, cooking oil, white sugar, and MSG. It tastes delicious and fresh when served with vinegar and shredded garlic.

Steam the siu mai over high heat for 10-12 minutes.

Phoenix Tail Shaomai

Main ingredients: Shaomai skin: 200g medium-gluten flour, 5g lard, Shaomai filling: 100g diced pork belly, 200g shrimp, 20g soaked mushrooms, 30g soaked fungus, soy sauce, sugar, cooking wine, salt to taste

Steps:

1. Boil the noodles in boiling water and knead into dough. Cover with plastic wrap and let it rest for 20 minutes;

2. Remove the shrimp heads, shells and tails, and remove the shrimp threads;

3. Flavor the shrimps with cooking wine and white pepper;

4. Dice the pork belly, soaked shiitake mushrooms and soaked black fungus and add seasoning;

5. Put the mixed filling into the refrigerator for 20 minutes;

6. Pull the dough, roll the skin, and wrap the filling;

7. Place a piece of butter paper under each siu mai;

8. Steam in a steamer over high heat for 12 minutes.