Egg Yolk Siu Mai
1.
Mince pork with chives.
2.
Put the glutinous rice into the rice cooker and add a little less water than usual to cook the rice.
3.
Heat the wok, add a proper amount of oil, add the chopped meat and fry until slightly burnt.
4.
Add seasonings, salt, sugar, oyster sauce and dark soy sauce and stir fry evenly.
5.
Pour in the cooked glutinous rice and stir evenly.
6.
Add the blanched mixed vegetables and mix well.
7.
Steam the egg yolk for 10 minutes, or bake in the oven for 8 minutes.
8.
Cut the egg yolk into small pieces for later use.
9.
Prepare the glutinous rice and prepare the egg yolk.
10.
Take a dumpling wrapper, press the edge with a rolling pin, and press it into a lotus leaf edge.
11.
First press some glutinous rice, flatten it, and pack in two or three egg yolks.
12.
Add a little glutinous rice and cover.
13.
Close your mouth upwards, and gently pinch inside with your fingers at the waist. Wrapped siu mai.
14.
Wrap them one by one, put them in a steamer, and steam for 8 minutes.
15.
Finished product.
Tips:
You can knead the dough yourself and roll it out, but I will make it with dumpling wrappers because of time.
When the glutinous rice is cooked, the amount of water is slightly smaller, otherwise it will be too sticky, and the steamed shaomai will easily collapse.
Mixed vegetables are green peas, carrot kernels, and corn kernels. You can also choose according to your preferences.
The dumpling skin I bought is relatively small, so I cut the egg yolk into small pieces and wrap it in. If you like, you can cut the egg yolk in half and wrap it in siu mai.
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