Name: Black Rice Siu Mai
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g black rice; 80g Minced pork; 150g Flour; 30g noodles; 100g boiling water; Some oil; 2g salt; 8g chopped green onion; 5g ginger; 5g Fresh soy sauce; 2g Soy sauce; 2g Sugar; 20g carrot; 5g Cooking Wine

Black Rice Siu Mai

1. Prepare ingredients: Bama black rice

2. The black rice is washed twice and soaked overnight. Do not drain the soaking water completely. Leave a proper amount of water to cook the rice. The amount of water is less than that of the black rice.

3. Set the rice cooker to the rice function and start cooking

4. After the black rice is cooked, it is best to simmer for about 15 minutes, and then use a rice spoon to turn it over for use.

5. Prepare minced meat, chopped carrots, chopped green onion, and minced ginger

6. Pick up the frying pan, heat the oil a little bit and add the minced meat, stir-fry on a medium-to-low heat, then pour into the cooking wine, chopped green onion and minced ginger

7. Stir fry for a while, add fresh soy sauce, dark soy sauce and sugar to stir fry for a while

8. Add black rice

9. At the same time, add salt and stir fry evenly

10. Finally put in the carrots

11. Stir well and turn off the heat, put in a bowl and set aside

12. Prepare the flour and noodles

13. Pour the flour and the noodles into the basin and mix evenly, then pour in the boiling water, and use chopsticks to stir constantly to form a flocculent

14. When it is not hot, mix into a smooth dough, cover with plastic wrap, and leave for 15 to 20 minutes

15. Roll the loose dough into long strips and cut into small pieces

16. Take a potion and roll it into a round dough

17. Put it in the flour, roll out the edges of the skin, and roll out the folds

18. Put the filling in the middle of the dough

19. Slowly tighten it with a tiger’s mouth, and the top is like a flower.

20. Wrap everything and put it in a steamer

21. Put the lid on, bring the water to a boil on high heat, turn to medium heat and steam for 10 minutes

22. After taking it out, you can eat it while it's hot, it's very fragrant

Tips:
1. Adding clear noodles can increase the transparency of the dough, if not, you don't need to put it;
2. If you don't want to make siu mai noodles, you can buy dumplings and roll it out a little bit thinner;
3. The fillings are cooked, so there is no need to steam for too long.