Purple sweet potato and glutinous rice siomai

Overview

How to cook Purple sweet potato and glutinous rice siomai at home

Wash the glutinous rice and soak it for four hours, steam it for 20 minutes, take it out and let it cool and set aside.
Steam purple sweet potatoes in a steamer, press into puree, add appropriate amount of flour and knead into dough. PS: Purple sweet potato contains very little water. You should add an appropriate amount of water when kneading the dough. The dough will be a little hard, which is OK.
Roll out the dough into a thin dough, so thin that it will break if you roll it out again... Only steamed siomai will be delicious.
A baking iron ring is used to cut out the round dough.
Picture of finished dough.
Various fillings: upper left, minced shrimp meat; lower left, sliced carrots; upper right, cooked corn kernels; lower right, lightly blanched and chopped mushrooms and spinach.
Put a little olive oil in the pan, add the stuffing and glutinous rice and stir-fry over low heat until the shrimp meat is half cooked. PS: The meat filling is easy to cook and can be put in last.
Add the seasoning sauce. The sauce should be on the heavier side because the dough and glutinous rice have no flavor. Doubanjiang, one spoon.
Serve out.
Bao Siomai. This seemingly trivial trick is to work slowly and carefully, slowly. Finally, garnish with a corn kernel on the pinch.
Steam for about 15 minutes.
Finished product picture. The color is so dark, huh, dark purple, noble and cool~