Ingredients ?

Glutinous rice 500g

Dumpling skin 30 sheets

Minced pork 250g

Dried shiitake mushrooms 10pcs

Black fungus moderate

Carrots half

Onions half

Salt moderate

Soy sauce moderate

Lao Soy sauce moderate

Oyster sauce moderate

How to make homemade siu mai ?

Glutinous rice is soaked the night before, the next day on the steamer steaming, like a little softer on the steamer a little more. After steaming, let it cool down and set aside.

Soak and chop the dried mushrooms and fungus, and chop half of the onion and half of the carrot.

The minced meat is made from fresh meat bought at the butcher's store, which is more lean and less fat. The first thing that you need to do is to get your hands on some oil and put it in a hot pan.

The meat is stir-fried to a certain extent, set aside, put the onion grain, stir-fried until the onion becomes soft.

Then put in the mushrooms, fungus, carrots and stir-fry, and add the appropriate amount of soy sauce oyster sauce, soy sauce can be a little less, salt to taste.

Put in the cooled glutinous rice and stir together.

Shao mai skin is made of dumpling skin, use a rolling pin to roll out the dumpling skin a little thinner before wrapping, so that the resulting shao mai is more crystal clear

Put the filling into the dumpling skin around the pinch a few corners.

Pinch the neck of the dumpling with your left index finger and thumb.

As you pinch, you can use your right hand to press the filling down. The tighter the filling, the better the flower will look, and the tighter the steamed shumai will be, and the better the texture will be.

After the pinch, you can put it on the pot, steam it over high heat, time can be grasped by yourself, and steam it until the skin of the siu mai is transparent.

The siu mai is out of the pot.