Siu Mai with Vegetarian Stuffing
by Kang Kang 1818
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Wash the mushrooms, coriander, and carrots
2. Glutinous rice, corn kernels (bought directly at the supermarket)
3. Mushrooms, coriander, carrots minced
4. Fry pan with oily scrambled eggs and mash
5. Then add chopped shiitake mushrooms, coriander, carrots and stir fry
6. Add corn kernels with a little light soy sauce and a little salt, stir fry evenly, turn off the heat, pour in glutinous rice
7. Stir well
8. Prepared stuffing
9. The mixed dough relaxes for 20 minutes and knead all halves on the chopping board.
10. Rub into long strips and cut into uniform size
11. Press and flatten into a round piece with a thickness in the middle and thin around the circumference
12. Add proper amount of stuffing and place it on the tiger's mouth in the left hand, and use the right hand to help pinch out the lace
13. Wrap all the stuffing in turn to make the roasted wheat green
14. Carrots cut into round slices
15. Cook the wheat greens in a pot in cold water and place them on the carrot slices. Turn to medium heat and steam for 8 minutes.
16. Out of the pot and plate
Tips:It is best to add glutinous rice to the veggie stuffed siu mai. It is easier to handle when increasing the viscosity and has a good taste.
