So Thin As A Cicada's Wings, Crystal Clear Siu Mai Does Just That!
1.
Pour the auxiliary ingredients into the meat filling and stir evenly.
2.
Grasp the minced meat with your hands and slam it into the bowl. Why do you do this? In this way, the auxiliary materials can be fully mixed with the meat filling, and the filling will be more smooth and tender.
3.
Sprinkle in the corn kernels, mix well and set aside
4.
Roll the dumpling wrapper with a rolling pin to about twice its size, when the wrapper becomes very thin. Use a rolling pin to push up 2cm along the edge of the dumpling wrapper. Repeat this several times to create a "skirt".
If the dumpling skin is dry, it is recommended to apply a layer of oil, otherwise the steamed shaomai skin will be very dry.
5.
Use a spoon to put some minced meat in the middle of the siu mai wrapper, and then close it with a tiger's mouth to expose some minced meat to look better.
6.
After the water in the pot is boiled, put the shaomai in the pot and steam on medium heat for about 10 minutes.
7.
The steamed shaomai, the leather is crystal clear, and the skin is thin and the stuffing is tender to describe this dish. If you eat it directly, if it feels lighter, you might as well put some balsamic vinegar, and the whole flavor will be brought up instantly~
Tips:
Although it is easier to buy dumpling wrappers directly, they often dry out for a while after buying them, and the whole shaomai wrappers are also dry and hard to chew. The best way is to take it back and cover it with a damp towel, and apply a layer of oil on it when doing it;
The minced meat is best to be beaten, you may find that the minced meat will be more flavorful and tender after being beaten;
Of course, you can also put some chives, shrimp and other ingredients in the meat filling.
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