Siu Mai with Vegetarian Stuffing

Name: Siu Mai with Vegetarian Stuffing
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Chives; 60g Dried tofu shreds; 20g Black Fungus; 95g Red pepper; piece Dough; 3g Dumpling ingredients; 3g salt; 2 tablespoons sesame oil; 2.5g MSG

by Happiness187

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

I learned about Shaomai only after I became a gourmet master. I was born in the countryside and never traveled far away. It was like a frog at the bottom of a well. I didn’t know much about Shaomai. Today I made this shaomai without meat or glutinous rice. It was just as delicious. ...

Ingredients

100g Chives
60g Dried Tofu Shreds
20g Black Fungus
95g Red Pepper
piece Dough
3g Dumpling Ingredients
3g Salt

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2 tablespoons Sesame Oil

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2.5g Msg

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Siu Mai with Vegetarian Stuffing

1. Soak the prepared ingredients and fungus in advance with water and wash them

2. Dried tofu shreds can be softened with boiling water without dryness

3. Cut the vegetables and set aside

4. Add the cut vegetables to the container and add dumpling ingredients

5. Add some salt to taste

6. Stir in sesame oil and MSG to taste

7. This is the leftover dough from the pancake yesterday. Store it in the refrigerator and take it out to thaw

8. The thawed dough is rubbed into long strips by hand and divided into small pieces with a knife

9. Roll it round with a rolling pin, and make the edges as thin as possible

10. Put the stuffing in and use the tiger's mouth to tighten

11. Organize it

12. Prepare all the embryos, brush a layer of oil on the steamer, put the embryos in the steamer, and steam for 12 minutes to get out of the pot

13. The finished picture, just enjoy it! You can also adjust the garlic chili oil and eat it

14. Finished picture

Tips:
Roll the dumpling skins as thin as possible. The shaomai will become transparent. The dumpling ingredients can be changed according to your preference.