Pumpkin Golden Siomai

Overview

This time I rolled the siomai skin myself and added pumpkin puree. The wrapped siomai is nice and soft. Wrap it up and freeze it in the refrigerator. It’s a quick breakfast! It seems like there are a lot of steps, but it is actually written in more detail. If you are interested, give it a try!

Tags

• staple food
• home cooking
• all-purpose flour
• dried shiitake mushrooms
• ginger powder
• glutinous rice
• light soy sauce
• oyster sauce
• pork
• pumpkin puree
• water starch
• carrot
• pepper
• salt

Ingredients

Steps

1. 1 Cut the pumpkin into small pieces, steam it in a steamer, and then press it into pumpkin puree while it is hot. Steamed pumpkin will release a lot of water, so in the next step of "making dough", no additional water is added.

   

2. 2 Pour the pumpkin puree and flour into the bread bucket, mix into a flocculent form, and turn on the "dough kneading" function.

   

3. 3 Knead into smooth and soft pumpkin dough, place in a basin and cover with plastic wrap.

   

4. 4 Soak the glutinous rice overnight in advance, steam in water for 15-20 minutes, break it up with chopsticks after steaming and set aside.

   

5. 5 The pork is 30% fat and 70% lean and minced into mincemeat. Wash and soak the dried mushrooms, then mince them together with the carrots and set aside. (Don’t throw away the water used to soak the mushrooms, it will be used later)

   

6. 6 Add appropriate amount of light soy sauce, oyster sauce, ginger powder, salt, water starch, and pepper to the meat filling and mix well.

   

7. 7 Heat the pan with cold oil, add the meat filling and stir-fry until it changes color, then add the mushrooms and carrots and stir-fry until cooked.

   

8. 8 Pour in the beaten glutinous rice. At this time, the glutinous rice is too sticky to mix. It doesn't matter. The mushroom water left in the front comes in handy. Pour in an appropriate amount of mushroom water and it will mix easily.

   

9. 9 Add seasonings according to your preference, stir well, and the siomai filling is ready. (I added oyster sauce, salt and a little freshly ground black pepper)

   

10. 10 Divide pumpkin dough into small portions.

    

11. 11 Roll out into a thin round sheet, slightly thinner than the dumpling wrapper.

    

12. 12 Wrap the siomai stuffing, hold the skin with your left hand, and slowly gather the edges of the siomai skin toward the center with the thumb of your right hand. You will get better at it after trying it a few times. Once you learn how to make siomai, you will find it much easier than making dumplings.

    

13. 13 Put the wrapped siomai into a crisper and then put it in the refrigerator to freeze.

    

14. 14 The next morning, put it in the steamer and steam it for 8-10 minutes.

    

15. 15 The steamed siomai is served on a plate, topped with cucumbers and a glass of apple and watermelon juice, and it's a delicious breakfast.