A Piece of Stuffed Pasta-siu Mai
1.
Let's make the noodles first. Add all-purpose flour to boiling water, and stir with chopsticks while adding, so that the flour becomes flocculent.
2.
Then add an appropriate amount of water and knead it into a smooth dough with the Changdi chef machine. Of course, you can also knead it with your hands.
3.
Cover with plastic wrap or lid, and let the kneaded dough wake up for about 20 minutes. At this time, adjust the filling of the siu-mai.
4.
Clean the mushrooms, blanch them with boiling water to remove the sawdust smell of the mushrooms, and then chop them into small pieces.
5.
After the corn oil is hot, put the pepper and star anise in the pot to burst the fragrance, and then remove it.
6.
Next, put the onion and stir fry, then pour the pork filling into the pot and stir fry. When the color changes, add the cooking wine to remove the smell, and then add the soy sauce and light soy sauce to taste and mix.
7.
Next, add mushrooms and stir fry,
8.
Finally, add the cooked rice and stir-fry evenly. If the rice is lumpy, crush it with a spatula to make it evenly fused with the meat.
9.
Finally, add salt and oyster sauce to taste, and the filling of the siu mai is adjusted.
10.
Of course, if the rice here is glutinous rice, it would be better. Firstly, it can increase the soft and glutinous taste. Secondly, it will be easier to wrap the siu-mai and make it look better.
11.
After the awake dough is repeatedly kneaded and smoothed, it is divided into medium-sized noodles, and first rolled into a disc like a dumpling.
12.
Then use the rolling pin to make a circle and roll it out again, so that the periphery of it shows a beautiful skirt, and the roasted wheat husk is rolled out.
13.
Take a proper amount of siumai filling and put it in the middle of the skin, use the tiger’s mouth to close the beautiful waist, one siu mai is wrapped, and the siu mai should be steamed in a boiling water pot. The time is 8-10 minutes. It is time to cook. The wheat is steamed, come and taste it.
Tips:
1. It is best to use glutinous rice instead of rice, so that the siu mai wrapped in this way is better-looking and more delicious.
2. The stuffing of siu mai is actually already fried, so the skin is steamed when steaming. It doesn’t take too long. If you can’t eat it all at once after wrapping, it can be frozen and stored.
3. Use boiled water to make the noodles of the siu mai, so that the siu mai is more delicious. When you roll it, you should also roll it out as thinly as possible.
