Steamed Glutinous Rice and Siu Mai

Name: Steamed Glutinous Rice and Siu Mai
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 160g Glutinous rice; 100g Sausage; 40g carrot; 300g Dough; 10g Chives; 1 tablespoon Soy sauce; 5g Caster sugar

by Susuai Food

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

The glutinous rice siu mai is a famous southern specialty snack, especially famous in Jiangsu, Zhejiang and Shanghai. Every time I go to Shanghai, I always have to eat authentic glutinous rice and shaomai for a while.
Since I fell in love with food, I have often reproduced various snacks at home. This siu mai is easy and quick to make, and the cooked glutinous rice siu mai is beautifully blooming in a steamer, which I also like.
I made a little innovation. I switched to the northerner’s method of making transparent wonton wrappers for siu mai, so that the cooked siu mai is more beautiful, crystal clear and more coveted.
As for the most important siu mai crust, you can mix it with a piece of harder cold-water dough. After making it, use a noodle machine to press out a large, paper-thin noodle sheet, and then use a dumpling maker to cut into a round noodle.
It’s hot, I’m here to teach you a simple way to make siu mai crust. You can buy the ready-made wonton crust in the supermarket, cut it into a round crust with a dumpling maker, and then roll the surrounding into a wavy and convex shape, so that the opening can be like The petals seem to open, exposing the stuffing, and the siu-mai produced in this way will have a thin and transparent skin, and it will taste elastic.
The stuffing is made with good Xiangxi sausage, so that the glutinous rice in the filling and the sausage are perfectly blended to create a fragrant but not greasy taste. The soft and glutinous fragrant tastes elasticity, which makes people take a mouthful without stopping at all.

Ingredients

160g Glutinous Rice
100g Sausage
40g Carrot
300g Dough
10g Chives
1 tablespoon Soy Sauce
5g Caster Sugar

Steamed Glutinous Rice and Siu Mai

1. Put the soaked glutinous rice on the pot and steam until it is 8 minutes old

Steamed Glutinous Rice and Siu Mai recipe

2. Wash the carrots and cut into small cubes. Heat oil in a pan and sauté the chopped shallots

3. Pour in diced carrots and stir-fry until softened, pour in sausages and continue to stir-fry

4. Stir out the oil of Chinese sausage, add soy sauce and sugar

5. Add the steamed glutinous rice and mix well with chopsticks out of the pot

6. Use 150 grams of flour, 60 grams of water, appropriate amount of starch, 3 grams of salt, and a piece of slightly harder cold water dough. After 30 minutes, press the noodles with a noodle machine to form thin paper noodles, and then use a dumpling maker to cut them into pieces. For the round dough, the finished dough will be rolled out into wavy and convex shapes. (You can buy wonton wrappers, remove the four corners and roll them into a round dough. There must be a wavy bumpy skirt around it.)

7. Put the mixed stuffing on the rolled dough, then put it on the tiger's mouth and use your fingers to tighten the dough and squeeze it into a small flower shape. Put the wrapped siu mai in a drawer covered with oil paper, put it in a steamer and steam for 10 minutes

Tips:
1. Glutinous rice can be soaked in cold water the night before or in hot water for half an hour.
2. If the sausage is air-dried and particularly hard, you can spread it on glutinous rice and steam it together. Mine can be cut directly.
3. You can buy wonton wrappers if you don't make dough yourself. Remove the four corners and roll them into a round dough wrapper. There must be wavy bumpy skirts around it.
4. Steam in a pot on cold water, so that it is not easy to stick, 10 minutes after the steam.
5. It tastes best when eaten hot.