Mushroom and Sausage Siomai

Overview

First of all, I want to complain about the breakfast in our cafeteria. Vermicelli buns, white steamed buns and eggs have not changed for thousands of years. Well, I am a little dizzy after eating it for one year and being able to endure it for two or three years. So now I have to make my own breakfast. I usually make toast bread and other things in advance and it is very fast. There seems to be very little Chinese food. Suddenly I want to eat siomai for breakfast or directly to satisfy my craving. It was my first time to make siu mai and I wasn’t very confident in my craftsmanship, so I didn’t roll it out myself. I just used dumpling wrappers, which I found to be really easy to use. I also learned from the Internet how to make the dumpling wrapper perfectly change color. I think it’s very practical. You can try it. As for the fillings, I used mushroom sausage. The amount of mushroom sausage is very real. Of course, you can also add corn, green beans or shrimps to make it more perfect

Tags

• staple food
• home cooking
• breakfast
• dried shiitake mushrooms
• dumpling skin
• glutinous rice
• light soy sauce
• oil
• old soy sauce
• oyster sauce
• sausage
• white sugar
• carrot
• chopped green onion

Ingredients

Steps

1. 1 Soak the glutinous rice for 3 hours in advance

   

2. 2 Soak dried shiitake mushrooms and set aside

   

3. 3 Sausage cut into cubes

   

4. 4 Dice the mushrooms and chop the green onions

   

5. 5 Steam the soaked glutinous rice in a pot and fluff it with a spoon

   

6. 6 Put oil in the pot, add the sausage and stir-fry until the oil comes out

   

7. 7 Add diced mushrooms and stir-fry

   

8. 8 Add light soy sauce, dark soy sauce, oyster sauce and sugar to taste, add a little mushroom water

   

9. 9 Add the steamed rice and chopped green onion and mix well to prepare the siomai filling

   

10. 10 Okay, let’s deal with the siomai wrappers. I didn’t knead the noodles myself, so I was lazy and used the dumpling wrappers. Sprinkle a little flour on the cutting board, put in the dumpling wrappers, and roll them out with a rolling pin

    

11. 11 Take three and four pieces of rolled out dumpling wrappers

    

12. 12 Stacked

    

13. 13 Pinch pleats along the edge of the dumpling skin

    

14. 14 Knead them all

    

15. 15 When it is spread out, it will be a perfect siu mai skin, and it has obviously become a lot bigger. Take the siu mai skin and put the glutinous rice filling

    

16. 16 Place carrot slices on the bottom and add the prepared siomai

    

17. 17 Steam in a steamer for 10-12 minutes