Dumpling Skin Siu Mai
by Round small π
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Prepare all materials. (The lean meat is chopped in advance, marinated with green onion and ginger, cooking wine, soy sauce, and salt)
2. Cut all the ingredients into small cubes, blanch bamboo shoots and corn green beans.
3. Heat the oil, fry the marinated minced meat and serve.
4. Pour the oil, stir fry all the small dices, add soy sauce, oyster sauce, and salt.
5. Stir the steamed glutinous rice and minced meat into the diced vegetables and stir evenly. (The glutinous rice is soaked overnight in advance and then steamed in a pressure cooker. The steamed rice forgot to take pictures)
6. Put the well-stirred fillings into a bowl and set aside.
7. Roll out the skin of the dumplings, so that the steamed shaomai will be transparent and delicious.
8. Take a piece of crust, place the filling, hold the hand upwards naturally, and gather the crust toward the center.
9. The dough can be slightly lifted up to wrap the edges to expose the filling and adjust the shape.
10. Gently squeeze the edges with a tiger's mouth to make it gather in the middle, and pinch out a small waist.
11. Put the wrapped siu mai in a basket and sprinkle a little water on it to prevent the skin from being too dry and hard.
12. It will be cooked after 15 minutes of steaming on the pot!
13. Another recent photo, the package is not very beautiful, but it tastes good and delicious 😄.
