#the 4th Baking Contest and is Love to Eat Festival#pumpkin Golden Shaomai
1.
Cut the pumpkin into small pieces, steam it in a steamer, and press it into pumpkin puree after steaming. Steamed pumpkin will release a lot of water, so in the next step of "kneading noodles", no additional water is added.
2.
Pour pumpkin puree and flour into the bread bucket, mix into flocculent, turn on the "kneading" function.
3.
Knead into a smooth and soft pumpkin dough, put it in a basin and cover with plastic wrap.
4.
Soak the glutinous rice overnight in advance, steam it in water for 15-20 minutes, and break it up with chopsticks after steaming.
5.
The pork is three-part fat and seven-part lean, minced into meat. Wash the dried shiitake mushrooms, soak the hair, and grind them together with the carrots. (Do not pour the water used to soak the mushrooms, it will be used later)
6.
Add appropriate amount of soy sauce, oyster sauce, ginger powder, salt, water starch, and pepper to the meat filling and mix well.
7.
Heat the pan with cold oil, pour in the meat and fry until the color changes, then pour in the mushrooms and carrots and fry until cooked.
8.
Pour in the beaten glutinous rice. At this time, the glutinous rice is sticky and can't be mixed. It doesn't matter. The mushroom water left in the front comes in handy. Pour in the right amount of mushroom water and it is easy to mix.
9.
Add seasonings according to your preference, stir-fry, and the siu-mai filling is ready. (I added oyster sauce, salt and a little freshly ground black pepper)
10.
Divide the pumpkin dough into equal parts.
11.
Roll out into thin round noodles, slightly thinner than dumpling wrappers.
12.
Wrap the siu mai filling, hold the skin in your left hand, and slowly gather the edge of the siu mai skin in the middle with the mouth of your right hand. You will find it a few times. After you learn how to make siu mai, you will find it easier than making dumplings.
13.
Put the wrapped shaomai in the fresh-keeping box, and then put it in the refrigerator to freeze.
14.
Put it in the steamer the next morning and steam for 8-10 minutes after boiling.
15.
The steamed siu mai is served on a plate, served with cucumbers, and a cup of apple and watermelon juice. It is a delicious breakfast.
