Teach You How to Make Siu Mai
1.
Fresh foreleg meat (the ratio of fat to lean is 37% or 46%, fat is more oily), washed, peeled and chopped for later use.
2.
Chopped minced meat.
3.
Soak dried mushrooms in water in advance.
4.
Soak the dried fungus in advance.
5.
Wash the glutinous rice and soak it two hours in advance.
6.
Prepare the seasoning.
7.
The shiitake mushrooms and fungus have been removed, chopped and set aside.
8.
Put the minced meat in a pan and stir fry.
9.
Until the oil comes out.
10.
Add shiitake mushrooms and fungus and stir fry.
11.
Pour the drained glutinous rice and stir fry.
12.
Add appropriate amount of salt, thirteen spices, five-spice powder, dark soy sauce and stir fry evenly.
13.
Pour in the water for soaking the mushrooms and sauté the water slowly. Put it out and let it cool for later use.
14.
Dumpling wrappers
15.
Sprinkle a little flour on the cutting board (to avoid stickiness), and use a rolling pin to roll out the skins of the dumplings one by one (about one-third larger than the original).
16.
Take a rolled skin, scoop the filling and put it in the middle.
17.
Pinch with thumb and index finger.
18.
While pinching the top with a small spoon, pinch the bottom with your palm, so that it will look more beautiful and will not collapse when steaming.
19.
Wrap them one by one, dip the bottom in flour or oil, put them neatly in a steamer, and steam them on high heat for 30-40 minutes.
20.
Let's eat!
Tips:
The amounts of various ingredients are approximate!
Buy on JD
Buy on Amazon
