Shii Mai with Mushroom Minced Meat and Glutinous Rice
by Sun 1968
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Mix the dough with hot water at about 60 degrees, knead the dough into a smooth dough, and then let it stand at room temperature for 30 minutes.
2. Rinse the glutinous rice with clean water and soak it in clean water for about 6 hours.
3. Put water in the steamer to boil, put a steaming cloth on the steamer, and then put the soaked glutinous rice, and steam for 20 minutes. Let the right glutinous rice cool naturally.
4. Add salt, sesame oil, chopped green onion, minced ginger, pepper powder, cooking wine, salad oil, chicken essence, and seafood soy sauce to the meat paste and stir evenly to make the meat filling stronger.
5. Wash the shiitake mushrooms, blanch them with hot water, and cut into shiitake mushrooms.
6. Peel the carrots and cut into carrots.
7. Stir the minced meat, shiitake mushrooms, carrots and glutinous rice, and the filling is ready.
8. Pull the awake dough into a small potion, and roll it into a lotus leaf skin with a rolling pin.
9. Wrap the stuffing with lotus leaf skin to make raw siu mai.
10. Put the water in the steamer to boil, put the simmered wheat greens, and steam for 20 minutes.
