Purple Cabbage Siu Mai

Purple Cabbage Siu Mai

1. Shred the purple cabbage and set aside.

2. Put the purple cabbage into a blender and add a tablespoon of water.

3. Stir it into a juice.

4. Filter bubbles and purple cabbage vegetable residue.

5. Bring the filtered juice to a boil on low heat. (Boil the hot noodles)

6. Weigh out 150g of boiled juice. (The picture is with the weight of the bowl)

7. Weigh out 250g flour.

8. Slowly add the purple cabbage juice to the flour, add a little salt, and stir with chopsticks to form a flocculent. (If you are worried that it will be too wet, you can leave a little juice, because the water absorption of each flour is different, mine is just right.)

9. Knead it into a smooth dough with your hands.

10. Covered with a damp cloth for about 15 minutes, I prepared the fillings, but I didn’t pay attention to it. I guess it took more than 15 minutes.

11. Soak the glutinous rice overnight and steam it for about 30 minutes.

12. Chop the minced meat, mince the soaked mushrooms, slightly cut off the dried shrimps, or not, mince the chives.

13. Add hot oil to minced meat and stir fry.

14. Stir-fry the meat until its color changes, add chopped green onions and saute until fragrant.

15. Add shiitake mushrooms and stir fry.

16. Add dried shrimps and stir fry.

17. Finally, add the steamed glutinous rice, add salt, add a little oil, a little chicken essence, a little light soy sauce, stir evenly, and taste the taste that suits you.

18. Sheng out and spare.

19. After proofing the dough, take it out and knead it again.

20. Cut into small doses.

21. Use a rolling pin to roll the small agent into a round dough, as thin as possible, and then use a rolling pin to roll out the outer periphery of the dough into a chrysanthemum shape. You don't need to do it.

22. Take a piece of skin with your left hand, scoop the filling, and use the thumb and index finger of your right hand to gently pinch it in the middle.

23. Wrap everything, put it in a steamer, and steam it for 10 minutes.

24. Add scallions or chopped green onion, garnish with chopped carrots, and steam for 3 minutes. Turn off the heat and simmer for a while.

25. Load up!

26. Pair with tomato enoki mushroom egg drop soup! Delicious breakfast!

Tips:

1. My blender can't dry stirring, so I add a little water. It is best if there is a machine that can directly squeeze juice at home.
2. I use hot noodles, and the purple cabbage juice is boiled.
3. Roll the skin as thin as possible, more translucent and more delicious.
4. The fillings can be matched as you like, and you can control how much fillings you want. For these fillings, only half of the skin is used. Just make the rest of the skin into a lotus leaf thin skin.