Eggplant Siomai

One pound of flour, put into a basin

Four ounces of water

Make the dough and let it rise for about ten minutes

After waking up, use the dough press to press the fifth gear

Use a mold to carve out the dough and sprinkle starch on top of the dough (it will not stick together easily)

After sprinkling starch in the middle, stack six of them together (this is up to you, roll out as many as you want). It looks quite thick, but in fact it is not! !

Use walking and hammering to get out of the lace of siomai skin!

Peel and shred the eggplant and wash it thoroughly! Sprinkle salt and squeeze out the water from the eggplant, add bean paste (heat the oil in the pot, add the chopped green onions and bean paste and fry until the red oil is red, then add the eggplant), green pepper, thirteen spices, light soy sauce, sesame oil, chicken essence, MSG, sesame oil, fried chili, salt (the eggplant and the bean paste are both salty, so add less), and stir well!

Wrap the rolled out siomai skin with eggplant filling, hold the bottom of the siomai skin with one hand, and gently close it with the thumb and index finger of the other hand! (The previous skin was made last time, and the stuffing basin was knocked over during the wrapping process😭 My little niece knocked it over. Today’s siomai skin is made of thin cornmeal. I wasted all the starch when I rolled the skin last time, so the color of the front and back is different)

Just put it into a pot of boiling water and steam it for ten minutes😄 (calculate the time after the gas is released)

It’s ready😄

Have some chili sauce for dipping! Absolutely delicious!

Picture of the finished product😄

Overview

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Ingredients

Steps