How to steam siu mai

I believe many people have eaten siomai and think that these foods are very delicious and nutritious, making them an ideal breakfast ingredient. Therefore, many people want to steam siomai by themselves when they are free. Due to limited skills and time, and not knowing how to make it, I often have to go to street snack shops to buy it, which is indeed subject to many restrictions. So how do you steam siomai to make them taste good?

First clean the mushrooms, add some water to cover them, heat them in the microwave for one minute, soak them for ten minutes, squeeze out the mushrooms and take them out, you can get the water for soaking the mushrooms. Put the washed glutinous rice into the rice cooker and use the water used to soak the mushrooms to cook the glutinous rice. The level of water should be one thumb joint higher than the rice. While soaking the mushrooms for ten minutes, you can soak the black fungus, wash the carrots, green onions, and wash the glutinous rice.

While cooking glutinous rice, use about 300 grams of flour, add about 150 grams of warm water and make a dough, so that the dough is shiny: the surface, hands and basin are shiny. Cover the kneaded dough and let it rise. After kneading the dough, prepare other ingredients. Dice carrots and green onions, separate the green onion whites and green onions, dice shiitake mushrooms, and dice black fungus. Heat up a wok, add minced meat and stir-fry until oil comes out.

Scrape the fried minced meat to one side, use the oil at the bottom of the pot to sauté the scallion whites, and then stir-fry evenly with the minced meat. Scrape the fried minced meat and scallion to one side, use the oil at the bottom of the pot to sauté shiitake mushrooms and diced black fungus, then stir-fry evenly with the minced meat and scallion. Remove the fried minced meat, scallion, shiitake mushrooms and black fungus to one side, use the oil at the bottom of the pan to sauté the carrots, and then stir-fry evenly with the previous minced meat mixture. First add light soy sauce and dark soy sauce, stir-fry, then pour in oyster sauce and stir-fry, then add cooking wine, sugar, and salt to season. Add the salt last, and add a little more because it will be mixed with glutinous rice. Add in cooked glutinous rice and mix well. Taste to see if the flavor is right, if not, adjust the seasoning. Wait for the glutinous rice to cool slightly, then add the green onion leaves.

The siomai filling is ready! Divide the dough into several dumpling-sized pieces and roll them into dumpling skins. Add plenty of siomai filling. Place the dough with stuffing at the base of your thumb, press the stuffing in the middle of the base of your thumb with the thumb of your other hand, tighten the base of your thumb, and pinch out the waist. Look, a siomai is ready! Repeat this process to make all the siomai. Put the prepared siomai into the steamer, steam for five minutes after the steam comes up, then turn off the heat and simmer for another five minutes without opening the lid.

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