Mushroom and glutinous rice siomai

Overview

Shaomai---a kind of steamed pasta snack made of hot noodles wrapped in stuffing. The top is fluffy and folded like a flower. The filling is thin and the skin is thin, salty and delicious.

Tags

• staple food
• home cooking
• children
• banquet dishes
• flour
• light soy sauce
• mushrooms
• pork stuffing
• round glutinous rice
• salad oil
• carrot
• chopped green onion
• salt

Ingredients

Steps

1. 1 Wash a small bowl of glutinous rice, soak in water overnight, and soak dried shiitake mushrooms overnight.

   

2. 2 Drain the glutinous rice and spread it flat on a plate.

   

3. 3 Steam into glutinous rice in a pot of boiling water.

   

4. 4 Boil the soaked mushrooms in a pot of boiling water for 5 minutes.

   

5. 5 Put 200 grams of flour in a basin, add 90 grams of boiling water to quickly stir the flour, then add 30 grams of cold water, stir evenly and knead into a smooth dough, and rest for 15 minutes.

   

6. 6 Stir the steamed glutinous rice into pieces, remove the water from the mushrooms and cut them into small cubes, cut the carrots into cubes, and add an appropriate amount of pork stuffing.

   

7. 7 Heat a wok and add an appropriate amount of salad oil. Add the pork filling to the hot oil and stir-fry over low heat until it changes color.

   

8. 8 Add diced mushrooms and carrots and stir-fry evenly.

   

9. 9 Add the glutinous rice and stir-fry evenly, add the water used to cook the mushrooms and stir-fry until the water powder is absorbed by the glutinous rice, add light soy sauce and salt to taste, and stir-fry the glutinous rice filling.

   

10. 10 Remove the glutinous rice filling and let cool.

    

11. 11 Take out the dough, sprinkle with dry flour to prevent sticking, and roll into a long strip.

    

12. 12 Divide the dough into evenly sized pieces, just slightly larger than making dumplings.

    

13. 13 Flatten the small dough and roll it into a round dough, as shown in the picture, roll out the sides of the dough thinly.

    

14. 14 Place an appropriate amount of glutinous rice filling in the middle of the dough.

    

15. 15 Place the dough in the palm of your hand, pinch and fold at the top, and arrange the pattern.

    

16. 16 The prepared siomai embryos.

    

17. 17 Boil water in a pot, put in the steaming rack, bring the water to a boil, add the siomai, cover the pot and let it steam over high heat for 5 minutes.

    

18. 18 Steamed siomai.