Glutinous Rice Siu Mai
by Hairy chick
Favorite
Difficulty
Easy
Time
15m
Serving
3
It tastes great.
1. Soak 300 grams of glutinous rice for 5 hours, put sand cloth on the top of the steamer, and put glutinous rice on the sand cloth. Sprinkle a little water during the steaming process and steam for 20 minutes.
2. Prepare fungus, chopped fungus; frozen mixed vegetables (carrots, peas, corn)
3. Put vegetable oil in the pot and cook until half-ripe, pour the fungus, diced vegetables, and steamed glutinous rice into the pot, add soy sauce, dark soy sauce, and five-spice powder to stir fry (the diced vegetables here are quick-frozen ones bought in the supermarket. It doesn’t take too long for all the frying)
4. Put the stuffing into the dish, ready to start making siu mai
5. Dumpling wrappers bought at the vegetable market
6. Roll out the corners of the dumpling wrapper into a lotus leaf
7. Wrap the glutinous rice filling in the middle of the skin, tighten the head with a tiger’s mouth, leave the top, and try to expose the edges
8. It’s not easy to do it once, so pack more
9. Put gauze on the steamer, put the siumai on it, leaving a distance in the middle, and steam for 12 minutes.
10. It's steamed, I ate two and it tastes great
