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.
