Mushroom siomai

Overview

The milk-flavored ham steamed bun rolls I made for breakfast last week have been used up, so I will start preparing next week’s breakfast as soon as the weekend arrives. I was growing my nails in order to prepare for my May Day holiday, but I couldn’t make steamed buns for the time being. I also asked for meat for breakfast, so I chose siomai for breakfast. The fillings you make yourself are sweet and salty according to your own taste, and they are much more delicious than those bought from outside. LG also helped with rolling the dough this time, please give me some praise😊

Tags

• staple food
• home cooking
• cooking wine
• dumpling skin
• glutinous rice
• light soy sauce
• meat filling
• mushrooms
• old soy sauce
• sugar
• carrot

Ingredients

Steps

1. 1 Prepare the ingredients (I forgot to take pictures of the carrots). Wash the glutinous rice and soak it in water for six hours in advance. You need to change the water several times during the process. Soak the mushrooms in warm water.

   

2. 2 Steam the glutinous rice in water for 20-30 minutes until cooked through, then mix with a spoon to loosen it while it is still hot.

   

3. 3 Add two spoons of cooking wine, one spoon of light soy sauce, half a spoon of dark soy sauce, and two teaspoons of sugar to the meat filling, mix well, and marinate for ten minutes. Cut mushrooms and carrots into small pieces. Strain the mushroom water to remove impurities and set aside.

   

4. 4 Heat the cold oil in the pan, add the meat filling and stir-fry. After the color changes, add diced shiitake mushrooms and carrots, stir-fry until the shiitake mushrooms release water and the carrots become soft, then add the steamed glutinous rice. Add the remaining dark soy sauce, sugar and mushroom water, stir-fry until the glutinous rice changes color and absorbs all the water.

   

5. 5 Roll out the dumpling wrapper into a thick middle and thin outer ring. Add a spoonful of filling and slowly close it with a tiger's mouth. After closing, turn the top wrapper out into a flower shape. Doesn't it look a bit like little flower buds?

   

6. 6 After the water boils, steam over medium heat for 15 minutes.

   

7. 7 A quarter of an hour later, the shiitake mushroom stir-fry came out of the oven, the aroma was overflowing, and you could start enjoying the delicious food. 😄