Name: Colorful and Good Taste-jade Golden Arctic Shrimp Siu Mai
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Arctic shrimp; Some Fresh meat; Some Flour; Some pumpkin; Some spinach; Some Glutinous rice; Some boiling water; Some Shiitake Mushrooms; Some corn kernels; Some carrot; Some ginger; Some Green onions; Some Thirteen incense; Some Soy sauce; Some pepper; Some salt

Colorful and Good Taste-jade Golden Arctic Shrimp Siu Mai

1. Wash the glutinous rice and soak it in water the night before.

Colorful and Good Taste-jade Golden Arctic Shrimp Siu Mai recipe

2. Drain the soaked glutinous rice, pour it into steamed glutinous rice, and steam until the steamed glutinous rice has distinct grains.

3. The Canadian wild arctic prawns are head and skin removed, and the last section of prawn meat is reserved for future use.

4. Stir the spinach into a food processor to form a paste.

5. The pumpkin is steamed in a pot, and an appropriate amount is pressed into pumpkin puree.

6. Mix pumpkin puree with flour, pour in boiling water, stir into floc, knead into pumpkin dough.

7. Pour the pureed spinach into the flour, add boiling water and stir evenly to form a dough. Two pieces of dough for half an hour.

8. Start making siu mai filling at this time. Three fat seven lean fresh meat is chopped into puree.

9. Add the prepared shrimp and chopped finely.

10. Finely chop green onions and ginger.

11. Wash the mushrooms, corn kernels, and carrots and cut into small pieces.

12. Put oil in the pot, add green onions and ginger to fragrant, then add mushrooms, corn, and carrots and fry until fragrant.

13. Add the minced Arctic shrimp and fry until the minced meat is loose.

14. Add the glutinous rice, add appropriate amount of light soy sauce, thirteen spices, pepper, and salt to taste, stir-fry evenly, turn off the heat and let cool for later use.

15. Take the pumpkin dough and roll it into a square as much as possible. Roll the spinach dough into strips and place it on the pumpkin noodles.

16. Roll up the pumpkin dough and wrap it in the spinach dough.

17. Divide into small pieces the size of dumpling skins.

18. Sprinkle an appropriate amount of flour and squeeze the agent with the palm of your hand.

19. Roll out into a dough piece with a slightly thicker middle and thin edges, rolling out the edges as thinly as possible.

20. Put in an appropriate amount of siu mai filling and arrange it into a siu mai shape.

21. Put a shrimp tail on top for decoration.

22. After the water in the pot is boiled, put the wheat into the cage and steam for 15 minutes.

Tips:
1. Wrap the siu mai in advance for the banquet, and steam it in the pot when you need it.

2. The shrimp tails can be processed first, and then decorated on the siu mai after they are out of the pot, so that the effect will be better!