1. Soak the white glutinous rice and black rice 10 hours in advance, spread clean gauze or steamer cloth on the basket, and put the soaked rice in.
2. Add enough water to the steamer and steam for 40 minutes.
3. Slowly pour boiling water into the flour, while stirring with chopsticks, until it becomes flocculent.
4. Let it cool until it is not hot, knead it into a smooth dough, and let it sit for 15 minutes.
5. Soak the shiitake mushrooms 2 hours in advance and finely chop.
6. Dice the ham.
7. When the oil in the pot is hot, add ham and mushrooms until fragrant.
8. Pour in the steamed glutinous rice flour, add salt, sugar and light soy sauce to taste.
9. Roll out the awake noodles into skins about 10 cm in diameter.
10. Put glutinous rice into the dough. Use chopsticks to squeeze it tightly, and close it tightly. Do not seal the mouth completely.
11. Put the wrapped siu mai in a basket and steam for 15 minutes.
12. If you can't finish it all at once, you can pack it in a fresh-keeping bag and put it in the refrigerator for storage.
Tips:If you don’t want to roll the skin yourself, you can also buy dumpling leather bags.
