Sausage and Mushroom Siu Mai
1.
Wash the dried shiitake mushrooms with cold water to clean the dust, and then soak the shiitake mushrooms in warm water for 15 minutes.
2.
The glutinous rice was washed clean, and we soaked the glutinous rice for half an hour in warm water soaked in shiitake mushrooms.
3.
Add the soaked glutinous rice to the rice cooker. The water used to cook the glutinous rice is the water used to soak the mushrooms. The amount of water only needs to exceed 5 mm above the rice plane.
4.
Press the cooking button to cook the glutinous rice.
5.
When cooking rice, we can process other ingredients, cut the mushrooms and carrots into small cubes, wash the shallots, and chopped green onions for later use.
6.
Cut the sausage into thin slices or dice and set aside.
7.
Add the flour to the bread machine, first add boiling water, use chopsticks to stir the noodles into a flocculent shape, then add cold water, press the kneading mode, and knead the dough until the surface is smooth. To Sanguang: basin light, face light, hand light)
8.
Put the kneaded dough into a clean basin and cover with plastic wrap to relax.
9.
The glutinous rice is almost ready. Pour some cooking oil in the wok. After the oil is hot, add the sausage and fry until the color changes.
10.
Then add the diced mushrooms and diced carrots, stir fry and evenly mature.
11.
Add salt, oil, light soy sauce, and a teaspoon of sugar to taste.
12.
Add the cooked glutinous rice and stir fry evenly. At this time, turn off the heat.
13.
Use the residual heat of the pot to stir all the glutinous rice and ingredients evenly.
14.
Add all the chopped green onions and stir evenly.
15.
Roll the dough into a long strip and cut into small pieces of even size.
16.
Roll out the medicament into a round piece that is larger than the dumpling skin and thicker in the middle and thinner on the sides.
17.
Add a tablespoon of glutinous rice fillings.
18.
Pinch around the disc like the picture.
19.
When using the tiger’s mouth, close the siu-mai and pinch out the waist, one siu-mai is ready.
20.
Put the prepared shaomai in a pot with cold water, turn on high heat and steam over water. After the water in the steamer is boiled, change to low heat and steam for another 3 minutes. Because the stuffing inside is cooked, we just need to steam the siu mai skin thoroughly.
Tips:
You can use the dumpling skins and chaotic skins you bought for siu-mai, but you still have to roll out the dumpling skins a little bit by yourself. My finished picture is the version with dumplings.
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