Granary Burnt Wheat

Name: Granary Burnt Wheat
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 80g Wild rice; 250g dumpling skin; 150g Sausage; 120g Snow peas; 120g carrot; 120g White radish

by Yu Luan

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I can bake cakes, but I really can’t make pasta! I am too lazy to steam buns! Too lazy to make dumplings! Too lazy to steam the buns, anyway, this is something related to pasta! I don't bother to make it! I am too lazy to make today’s siumai! Buy ready-made dumpling skins and make siu mai pi! But I don’t know how to pack it yet! This method of wrapping is self-made, so it’s ugly when it comes out! Don’t say I’m unprofessional. Because I can't think of a suitable name, this siu mai looks like a small granary, and the fillings inside are quite rich, so call it the granary siu mai!

Ingredients

80g Wild Rice
250g Dumpling Skin
150g Sausage
120g Snow Peas
120g Carrot
120g White Radish

Granary Burnt Wheat

1. Wild rice soaked overnight

2. Steam the soaked wild rice in a pressure cooker for 20 minutes

3. Cut snow peas, carrots and white radish into small cubes, chop steamed wild rice, steam the sausage in advance, and dice

4. Put snow peas, carrots, diced white radish, wild rice, diced sausages, and corn kernels in the pot

5. Add a little white pepper and a little salt

6. A little oyster sauce, half a teaspoon of light soy sauce to taste, mix well

7. Take a dumpling wrapper and put the prepared wild rice filling in the middle

8. Pinch the pleats from the outer edge of the dumpling wrapper. When you are done, squeeze the two adjacent pleats together to make the siu mai tighter.