Purple Cabbage Siomai

Overview

I like purple, so I especially like to eat purple cabbage. Not only does it feel romantic, it also has high nutritional value! Nutritional value of purple cabbage: 1. It contains many types of vitamins, rich in vitamin C/vitamin E/vitamin B, as well as rich anthocyanins and fiber. 2. Eating more purple cabbage in an appropriate amount can play a very good role in strengthening the body and increasing vitality. 3. It can also effectively maintain skin health. 4. Purple cabbage contains a certain amount of iron, which can increase the oxygen content in the blood and help the body burn fat, which is of great benefit to weight loss. I like siomai, but I didn’t expect that my daughter also likes it. The first time I made it, I made it with dumpling wrappers, which was not very good. This time I rolled the wrappers myself and used purple cabbage juice instead of water-based dough. The color is great! Beautify your skin, increase your appetite and be nutritious! Food is not only a taste experience, but also a visual experience that can make people feel instantly better!

Tags

• staple food
• snacks
• home cooking
• breakfast
• chicken essence
• dried shiitake mushrooms
• flour
• glutinous rice
• minced pork
• onions
• oyster sauce
• purple cabbage juice
• salt
• shrimp
• carrot
• soy sauce

Ingredients

Steps

1. 1 Cut purple cabbage into shreds and set aside.

   

2. 2 Put the purple cabbage shreds into a blender and add a tablespoon of water.

   

3. 3 Stir into juice.

   

4. 4 Strain bubbles and purple cabbage vegetable residue.

   

5. 5 Bring the filtered juice to a boil over low heat. (boil and scald the noodles)

   

6. 6 Weigh out 150g of boiled juice. (The picture shows the weight of the bowl)

   

7. 7 Weigh out 250g of flour.

   

8. 8 Slowly add the purple cabbage juice to the flour, add a little salt, and stir with chopsticks until it becomes fluffy. (If you are worried that it will be too wet after waiting, you can leave a little juice, because each flour absorbs water differently, and this is just right for me.)

   

9. 9 Knead with your hands into a smooth dough.

   

10. 10 Cover with a damp cloth and let it rise for about 15 minutes. I prepared the fillings but didn't pay attention, so it probably took more than 15 minutes.

    

11. 11 Soak glutinous rice overnight and steam for about 30 minutes.

    

12. 12 Chop the meat into mince, mince the soaked mushrooms, cut the shrimp into small pieces or not, and mince the chives.

    

13. 13 Add minced meat to hot oil and stir-fry.

    

14. 14 Fry the meat until it changes color, add the minced green onions and stir-fry until fragrant.

    

15. 15 Add minced mushrooms and stir-fry.

    

16. 16 Add dried shrimps and stir-fry.

    

17. 17 Finally, add the steamed glutinous rice, salt, a little oil, a little chicken essence, a little light soy sauce, stir well, and taste it to suit you.

    

18. 18 Dish out and set aside.

    

19. 19 After the dough has risen, take it out and knead it evenly again.

    

20. 20 Cut into small pieces.

    

21. 21 Use a rolling pin to roll the small dough into a round dough, making it as thin as possible, and then use a rolling pin to roll out the outer edge of the round dough into a chrysanthemum shape. You don't have to do this.

    

22. 22 Take a piece of skin with your left hand, scoop out the filling, and gently pinch it in the middle with your right thumb and index finger.

    

23. 23 Wrap everything, put it in the steamer, and steam it for 10 minutes.

    

24. 24 Add diced chives or chopped green onions and grated carrots to garnish, and steam for another 3 minutes. Turn off the heat and simmer for a while.

    

25. 25 Plate it!

    

26. 26 Pair it with tomato and enoki mushroom egg drop soup! Delicious breakfast!