Jade Shaomai

Overview

I have always wanted to make a siu mai. I was often late at school and made the siu mai with the savory flavor of glutinous rice. After I got home, I never had the chance to eat it again. In order to make the shaomai delicious, in addition to the fillings, the key is to make a very flexible siu mai skin. This time it was really a huge project. I made the shaomai skin myself. On a whim, I added matcha powder to make the emerald siu mai. In fact, you can also beat the spinach into spinach juice to mix with the noodles.

Tags

• snacks
• cabbage leaves
• cooking wine
• doubanjiang
• flour
• glutinous rice
• msg
• maggi fresh soy sauce
• matcha powder
• mushrooms
• oil
• pork belly
• white sugar
• boiling water
• pepper
• radish
• salt

Ingredients

Steps

1. 1 Mix flour and matcha powder evenly, sift, then add appropriate amount of boiling water and knead into a slightly soft dough and set aside.

   

2. 2 Prepare the fillings. Soak the mushrooms in advance. If you don’t have time, you can just soak them in warm water. Then chop them with the carrots and set aside. The cabbage leaves are also chopped. The glutinous rice is warmed and softened in advance. The pork belly is also minced into minced meat.

   

3. 3 Add soy sauce, bean paste, appropriate amount of salt, monosodium glutamate, cooking wine, and a small amount of sugar to the minced meat, mix well, and marinate for later use.

   

4. 4 Put a small amount of oil in the wok, wait until the oil is hot, first add the mushrooms, add salt, stir-fry until fragrant, then add the carrots and stir-fry until soft, finally add the chopped cabbage leaves and stir-fry until half cooked, add a small amount of MSG, and set aside.

   

5. 5 Put a small amount of oil in the pot, pour in the marinated minced meat, stir-fry until it is about 80 to 90% cooked, and set aside.

   

6. 6 Pour the fried mushrooms, carrots, cabbage and minced meat into the softened glutinous rice, mix thoroughly and set aside. You can use your hands to hold the rice with plastic wrap until fully mixed, and season by yourself.

   

7. 7 Divide the kneaded dough into equal-sized pieces, about 20g each (less if you want it smaller, more if you want it larger, personal preference), and then use a rolling pin to roll it into a round dough with ruffled edges.

   

8. 8 Because I was busy, I forgot to take a picture of the part where the siomai is wrapped. I took a siomai wrapper, put in an appropriate amount of filling, and then folded the dough up as much as possible, and then kneaded it with a little force at the neck (leave some dough on the top, so that the siomai will be beautiful). You don't need to knead it hard, otherwise it won't look like siomai, haha, and then do a little shaping.

   

9. 9 Put it on the steamer and it will be ready in about 15 minutes. The fresh jade siomai comes out of the oven. Because it was already at night when it was ready, I didn't get up to take pictures until the next day, hahaha.