Siu Mai with Glutinous Rice (dumpling Skin Version)
1.
Soak the glutinous rice for half an hour in advance (if time allows soaking for half a day in advance).
2.
Take out the soaked glutinous rice and steam it in an electric pressure cooker.
Steam and pound loose while hot.
3.
Dice carrots and dice mushrooms.
4.
Heat the wok, add the lard, and when the oil is hot, add the meat filling and fry until fragrant.
5.
After the color changes, add the diced carrots and diced mushrooms and stir-fry together. At the same time, add oyster sauce, light soy sauce, dark soy sauce, sugar, and salt and stir-fry well.
Add the steamed glutinous rice, add a little water (or the water for soaking the mushrooms) and stir-fry until the soup is absorbed into the glutinous rice, and the siu-mai filling is ready.
6.
Use a rolling pin to roll the dumpling skins thinner and larger around the periphery.
Take a dumpling wrapper and place it on your hand, and place an appropriate amount of stuffing in the middle.
7.
Slowly tighten the neck of the siu mai with a tiger's mouth, and pinch tightly where it is not firm. Then slightly open the dough at the opening.
8.
Put all the cooked siu mai in a steamer with a basket cloth, spray a little water on the top dough to prevent it from drying out, and steam for about 15 minutes to get out of the pot.
Tips:
1. Use the Midea electric pressure cooker to steam the glutinous rice in half an hour. It will be softer and taste better.
2. Raise the fragrant lard, and use three fat and seven lean meat fillings.
3. The filling can be matched according to your own preferences, and the chives are the last decoration.
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