Brown Wheat Sausage Siomai

Overview

I bought some glutinous rice the day before yesterday, and I suddenly wanted to cook all glutinous rice foods. I actually prefer salty foods to sweet foods. The texture of glutinous rice is sweet and glutinous. During the cooking process, it absorbs the meat juice and it will be full of salty flavor. So today I will make siomai first. Siomai is a popular food in southern China. It is available in the north. It is a kind of Chinese characteristic flour food with many varieties. In Jiangsu, Zhejiang, and Guangdong, people call it Shaomai, while in Beijing, Inner Mongolia and other places, it is called Shaomai, Shaomai, and Shaomei (Shaomei in the north is different from Shaomai in the south, with mutton and green onions as the main ingredient). For the siu mai skin, we can choose ready-made dumpling skins and wonton stew skins, or we can make the skin by hand. The latter will have a stronger texture. Just choose ordinary all-purpose flour. I happened to run out of all-purpose flour at home, and there was a bag of Xinliang brown wheat flour. I used brown wheat flour with some Chinese pastry flour. The finished product tastes very good and is more nutritious. You can replace the fillings according to your own preferences. I added sausage, corn, green beans, carrots, and yams, all of which are favorites of children. The glutinous rice needs to be soaked for 3-5 hours in advance. If you want to make it, plan the time in advance.

Tags

• staple food
• snacks
• home cooking
• breakfast
• brown wheat flour
• cantonese sausage
• chinese pastry flour
• corn
• glutinous rice
• light soy sauce
• oil
• sausage
• yam
• carrot
• green beans
• water

Ingredients

Steps

1. 1 Wash the glutinous rice and soak it for 4 hours

   

2. 2 Glutinous rice will absorb water after soaking. If you steam it directly in a steamer, you need to drain the remaining water in the bowl; if you use a rice cooker, you need to retain a small amount of water and start the cooking mode.

   

3. 3 Put the two types of flour into the Joyoung noodle machine and replace it with the dumpling wrapper mold in advance.

   

4. 4 After starting the quick noodle function, place the water cup on the noodle machine to ensure that the water enters the noodle machine. As the machine continues to stir, the noodle machine begins to produce dough.

   

5. 5 Use a dumpling mold to make a round dough. The skin for siu mai should be thinner, and you can use a rolling pin to process it later.

   

6. 6 Prepare the filling ingredients, including green beans and corn, and cook them in a small pot in advance.

   

7. 7 Pour corn oil into a hot pan, add carrots and yams when the oil is hot, and stir-fry a few times quickly.

   

8. 8 Pour in the green beans, add the green beans and corn, and continue to stir-fry.

   

9. 9 Pour in 1 tablespoon of hot fried fresh dew (light soy sauce). I like the light taste. If the taste is strong, you can add 2 tablespoons. You will also mix with glutinous rice for a while, which will share the salty taste.

   

10. 10 Pour in the homemade Cantonese sausage and stir-fry until fragrant.

    

11. 11 Pour in the glutinous rice that has been cooked or steamed in advance, mix quickly, turn off the heat and set aside.

    

12. 12 Roll out the dumpling wrapper thinly and add the filling, not too much.

    

13. 13 Use the tiger's mouth part of your palm to close the mouth and pinch it hard to prevent it from spreading.

    

14. 14 Put the prepared siomai into the steamer, steam for 10 minutes after the water boils, turn off the heat, and simmer for another 5 minutes.

    

15. 15 Eat it while it's hot. The skin is chewy and the filling is soft and glutinous. You'll fall in love with it after eating it.