Sixi Steamed Dumplings

Overview

Sixi steamed dumplings. I've wanted to make this steamed dumpling for a long time, but I haven't made it since I felt unsure. I saw Sixi Steamed Dumplings being served at the APEC state banquet a few days ago, and I made up my mind to have a copycat version today.

Tags

• staple food
• home cooking
• children
• breakfast
• dinner with friends
• dumplings
• dumpling filling
• egg
• flour
• lettuce
• mushrooms
• oil
• oyster sauce
• carrot
• salt
• water

Ingredients

Steps

1. 1 Steamed dumplings taste better with hot noodles. Today's dough uses half of the hot noodles, and then uses warm water to knead the noodles into a dough.

   

2. 2 Let sit for 30 minutes.

   

3. 3 Prepare the garnish for Sixi steamed dumplings.

   

4. 4 Blanch the lettuce with salt water, chop into pieces, and squeeze out the water. First stir-fry the eggs into pieces, then stir-fry the chopped carrots, and finally stir-fry the chopped mushrooms, add a little oyster sauce, and season with salt when frying. (According to your own taste)

   

5. 5 This stuffing is the leftover stuffing from making Lazy Dragon two days ago, and it is beef and onion stuffing.

   

6. 6 After the noodles have woken up, make the noodles into a paste.

   

7. 7 Roll into discs.

   

8. 8 Put in the small stuffing (don’t put too much, it won’t be easy to wrap)

   

9. 9 Pinch the dumpling wrapper into four corners.

   

10. 10 Pinch the middle part closed and open the four corners.

    

11. 11 Stick together with adjacent petals in sequence

    

12. 12 Pinch the outer petals into the tip

    

13. 13 Add garnished vegetables. These four colors of vegetables represent spring, summer, autumn and winter.

    

14. 14 Wrap them in turn.

    

15. 15 Put on the steamer, open the pot and steam for 15 minutes. Simmer for one minute.

    

16. 16 Such beautiful Sixi steamed dumplings, this is my first time making them, I will do better next time.