Siu Mai

Name: Siu Mai
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Dumpling flour; 550g Pork mash; 3 tablespoons olive oil; 1/2 spoon Ginger powder; 1/3 tablespoon pepper powder; 1/3 tablespoon Aniseed powder; 2 tablespoons Soy sauce; 2 pieces shallot

by Qiuyue0815

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The burnt wheat on the outside looks like a flower, which is full of unique wrinkled burnt wheat husks. I have seen a special tool for rolling wheat husks in restaurants before. Here we call it a pounding wheat hammer. Some people use a rolling pin to roll out flowers. Let's work around it today. How about making the dumpling wrapper into a roasted wheat wrapper in a small way? Haha, it's easy to make siu mai at home this time.
However, to make the siu mai look white and crystal clear and breakable by blowing bombs, the flour used must be gluten and tough, and this is exactly what Xiangxuejinshuang dumpling flour has.

Ingredients

500g Dumpling Flour
550g Pork Mash
3 tablespoons Olive Oil
1/2 spoon Ginger Powder
1/3 tablespoon Pepper Powder
1/3 tablespoon Aniseed Powder
2 tablespoons Soy Sauce

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2 pieces Shallot

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Siu Mai

1. First mix the Xiangxuejinshuang dumpling flour so that you are awake.

2. Add olive oil, ginger powder, pepper powder, aniseed powder, soy sauce, edible oil and other seasonings to the meat filling

3. Add chopped green onions and salt

4. Stir well

5. Roll the dough into long strips

6. Diced

7. Flatten and roll into big and thin dumpling wrappers

8. Fold the skin around in a circle as shown in the picture, and spread it out

9. Dumpling skin looks a bit like burning wheat skin (the thin dumpling skin after tossing is not damaged at all, this time you can see the advantages of Xiangxue flour) Put the stuffing.