Mushroom Pork Siomai

Overview

Shaomai, also known as Shaomai, Shaomei (written in Inner Mongolia, pronounced shāomài), etc., has a fluffy and folded top shape like a flower, and a thin and open skin. It is a snack made of hot noodles as the skin, wrapped with stuffing, and steamed in a cage. It is said that it originated in the western region of Inner Mongolia in the late Ming and early Qing dynasties. It later spread to Beijing and Tianjin and was called Shaomai, and then to Jiangsu, Zhejiang, Guangdong and Guangxi, where it was called Shaomai. There are great differences in materials and methods between the northern and southern shaomai. Glutinous rice is mostly used as filling in the south, while meat is mostly used in the north.

Tags

• staple food
• home cooking
• fujian cuisine
• children
• old man
• breakfast
• cooking wine
• hot water
• light soy sauce
• pork tenderloin
• soaked shiitake mushrooms
• thirteen incense
• wheat heart noodles
• carrot
• chopped green onion
• salt
• vegetable oil

Ingredients

Steps

1. 1 Put the wheat heart flour into the bread machine bucket, add boiling water one by one, until it forms a ball, take it out, cover it with plastic wrap and bake it for about 20 minutes, set aside

   

2. 2 While making noodles, make stuffing: wash the pork, chop into pieces, add soaked mushrooms and dice them, chopped green onion

   

3. 3 Add salt, light soy sauce, thirteen spices, cooking wine, water and corn oil, mix well

   

4. 4 Knead the dough evenly, roll it into long strips, cut into equal-sized pieces, and press into cakes

   

5. 5 Use a rolling pin to roll the pancake into thin slices, the thinner the edges the better. If you have a hammer at home, or have a glass beer bottle, use the shoulder of the bottle to roll out the edge. It will be easier to roll out the ruffles, and the wrapped petals will be more complicated and beautiful.

   

6. 6 Take a piece of siomai dough, put the filling in the middle, push the dough piece with your left hand to form folds, and pass it to your right hand. Press the filling in the middle with the thumb of your right hand, rotate your index finger around the "part of the siu mai skin close to the filling", take the fold from your left hand and pinch it slightly, and hold the pinched fold with the remaining fingers until the whole thing is completed

   

7. 7 When finished, place the diced carrots in the "center" of the flower. The petals have small wrinkles and are relatively upright. Those with slightly larger wrinkles will open like petals

   

8. 8 Pour hot water into the steamer, place the siomai on the basket, cover it, and steam over high heat for about 20 minutes. It is best to open the lid and spray a little water on the surface during the process, so that the petals will not be too dry