1. 100 grams of glutinous rice, clean it, add water to soak overnight
2. Steam the soaked glutinous rice in a basket, boil over high heat for about 20 minutes, add a basket cloth, otherwise the rice will stick to the basket
3. When steaming glutinous rice, chop up soaked mushrooms and fungus, and chop water chestnuts for later use
4. After the glutinous rice is steamed, take it out to let cool, heat the wok, and drain the oil
5. Pour in the cut ingredients and stir fry a few times
6. Don't pour the water for soaking the mushrooms, add it to the wok,
7. Put light soy sauce, a little dark soy sauce, add some sugar, pepper,
8. Stir-fry for 4.5 minutes, turn off the heat, add the steamed glutinous rice, add 2 tablespoons of sesame oil, mix well, the glutinous rice will absorb all the soup, and the siu-mai is ready.
9. Take a piece of won stew skin and put it in the filling. I use the ready-made won stew skin that I bought, which saves time and is thin enough that I can’t make it so thin by myself.
10. Close the mouth and squeeze the dough tightly
11. Open another small mouth and add 2 green beans for decoration
12. This is the packaged siu mai. If you package too much at a time, you can freeze it and take it as you like.
13. Put it in the basket and steam for 7, 8 minutes, because the skin is thin and it is easy to cook
14. Okay, the siu siu barley is ready
Tips:1. Soak the glutinous rice overnight in advance, and it will be softer when steamed;
2. Don't pour the water for soaking mushrooms, add it when frying the fillings to increase the flavor.
