Shanghai Memory - Homemade Siomai

Overview

This is my first time making siomai. It doesn’t look good in appearance and my photography skills are terrible, but it tastes good. The ingredients are hygienic and solid. It tastes much better than those bought outside. . .

Tags

• staple food
• home cooking
• chicken essence
• cooking wine
• dumpling skin
• fungus
• ginger powder
• glutinous rice
• light soy sauce
• mushrooms
• old soy sauce
• pork
• rice
• shopee
• sichuan pepper oil
• white sugar
• minced green onion
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Mix glutinous rice and rice, wash them, and cook them in a rice cooker as usual, but add less water. Glutinous rice does not drink water, and students who cannot control the amount of water can steam it in water. Wash the pork; soak the mushrooms and fungus in advance, wash and remove the stems; wash the ginger and green onions.

   

2. 2 Cut the pork into minced meat, chop the mushrooms, fungus, and ginger into mince, and chop the chives. Stir pork, cooking wine, minced ginger, minced green onion, salt, sesame oil, pepper oil, chicken essence, shiitake mushrooms and fungus until evenly set aside.

   

3. 3 Heat the oil in the pan. When the oil temperature is 6, sauté the shrimp skin and minced green onions until fragrant. Add the minced meat to the pan. Stir-fry the minced meat until the color turns white. Pour the cooked glutinous rice into the pan and stir-fry briefly. Finally, add light soy sauce, dark soy sauce, salt, sugar, and chicken essence to taste, and set aside.

   

4. 4 Use a rolling pin to roll out the dumpling wrappers to a bigger size, then start wrapping them. Finally, put the wrapped siomai into a steamer lined with gauze, put it in a pot with cold water, and steam it for 12 minutes. I steamed it in the rice cooker.

   

5. 5 Okay, let’s eat. O(∩_∩)O~

   

6. 6 Okay, let’s eat. O(∩_∩)O~