[beijing] Siu Mai with Mushroom and Glutinous Rice

[beijing] Siu Mai with Mushroom and Glutinous Rice

1. Simmer a pot of glutinous rice in advance. If you don’t like glutinous rice, you can use regular rice.

2. Knead the dough with boiling water, knead it smoothly, cover it and put it aside, the more it is, the softer and more moist it is

3. Dried shiitake mushrooms are soaked in advance to become soft, carrots and celery are washed, pork stuffing is ready, the ratio can be adjusted as you like

4. Cut the shiitake mushrooms into small cubes, dice carrots and celery, then cut a very small part of it into finer pieces, and use it for garnish when out of the pan

5. Pour a little olive oil in the wok, pour the meat into the wok when the oil is hot, stir fry to change the color

6. Stir fry the diced mushrooms in the pot

7. When the water vapor is less, pour in a proper amount of soy sauce to adjust the seasoning

8. Pour the diced carrots into the pot and sprinkle some salt to taste

9. Turn off the heat, put the diced celery into the pot and mix well

10. Pour the vegetable ingredients into the glutinous rice, mix evenly, and make the siu-mai filling

11. Put the good dough on the chopping board and knead it into thin strips

12. Cut into evenly sized dumplings

13. Put four or five sheets together, spread thick flour between each sheet

14. First roll it into a uniformly thick round skin in the middle, and then use one end of a rolling pin to press the edge of the dough several times to form a lotus leaf; shake off the excess flour when using it.

15. Take an appropriate amount of stuffing and place it in the middle of the dough

16. Squeeze it with your hand, leaving a small hole in the middle to expose the filling, and then tidy the dough to form a flower-like shape.

17. Put the wrapped siu mai in the steamer, and spread a layer of greased paper, or oil, or spread a cloth on the steamer in advance

18. Put the lid on, get steamed on high heat, and steam for about 12 minutes. Sprinkle fresh diced carrots and celery on the flower core after it is out of the pot for a more attractive color

19. Like a flower

20. Do it together

21. Shaomai with mushrooms and glutinous rice, with noodles, rice, vegetables and meat

Tips:

Steam the rice first, soak the mushrooms, then knead the noodles, and then process the vegetable fillings in one go;
Made with hot noodles, the dough is easy to handle, and it tastes good when it is cold, and the dough is not hard;
Ingredients can be adjusted according to;
Because the filling is cooked, it doesn't need to be steamed for too long.