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. Use a wall breaking machine to beat the meat filling, which is convenient and fast.

Tags

• staple food
• home cooking
• breakfast
• cooking wine
• hot water
• light soy sauce
• mushrooms
• pork tenderloin
• thirteen incense
• wheat core powder
• carrot
• chopped green onion
• salt
• vegetable oil
• water

Ingredients

Steps

1. 1 Dig a hole in the middle of the wheat flour pile, add boiling water one by one, use chopsticks to gradually mix it into snowflake-like shapes, knead into a ball after cooling slightly, cover with plastic wrap and bake for about 20 minutes, set aside

   

2. 2 Make the stuffing while making the noodles: wash the pork, cut into large pieces, put it into the wall breaking machine, select the mixing program for about 20 seconds, a slightly grainy texture will be better, no need to beat it too finely

   

3. 3 Chop green onions and dice soaked shiitake mushrooms

   

4. 4 Add salt, light soy sauce, thirteen spices, cooking wine, water and corn oil, mix well

   

5. 5 Knead the dough evenly, roll it into long strips, cut into equal-sized pieces, and press into cakes

   

6. 6 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.

   

7. 7 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

   

8. 8 When finished, place the carrots cut into small cubes in the center of the flower

   

9. 9 The petals have small wrinkles and are relatively upright. Those with slightly larger wrinkles will open like petals

   

10. 10 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