"Ding Ding" Assorted Siomai

Wash the carrots, peel them, and cut them into small cubes, about the size of mung beans.

Cut the mushrooms into small dices, as big as soybeans.

Cut the fatty bacon into dices as big as rice grains.

Cut the lean meat into cubes as big as mung beans.

Chop green onions and put a little more green onions than usual when filling dumplings.

Now season and add a spoonful and a half of peppercorns.

Put a spoonful of salt

Put two caps of soy sauce.

Add two tablespoons of salad oil, not more, because lean meat will contain fat, and fat bacon will also have fat, and too much oil will make it greasy.

Mix well, it's like a "Ding Ding" meeting.

Take a bought siomai wrapper, which is usually sold in noodle and wonton wrapper shops. If you can't buy it, roll it out yourself according to the method of dumpling wrappers, but it will be thinner and larger than dumpling wrappers.

Put the filling

Put your hands together and pinch around the middle, which is your waist

Grease the basket and place the wrapped siomai on it.

Bring half a pot of water to a boil, put in a steamer, and steam over high heat for twenty minutes.

This is steamed siomai

The dough hangs down naturally, like a flower

This is in the small cage

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