Making Method Editor
1. Pour the flour on the board, use 190 grams of boiling water (add a little salt) while scalding, stir well, and form a dough. Spread the dough out to cool, then knead it and let it rest for 10 minutes.
2. Mince the pork into mush, pour it into a pot, add soy sauce, seaweed (chopped), refined salt, ginger, monosodium glutamate simmer for a while, then add 100 grams of cool water, mix it well in one direction, add green onion, sesame oil into the filling.
3. Roll the molten dough into long strips and pull them into 12.5 grams each. And then will be flattened, sprinkled with starch (with starch to do puff), with a small rolling pin rolled into a 6.7 cm round skin, and then five or six round skin stacked on top of each other, with a round walking hammer pressed on the edge of the skin, the right hand to drive the walking hammer rolled forward, the left hand backward to pull the rotating, can be rolled into the wavy pattern of the ruffled edge or wheat lace skin. Shake off the starch when wrapping and reuse (also once pressed with a walking hammer into a ruffled or wheat lace skin).
4. Boil water in a steamer and spread a drawer cloth. With the left hand to support the skin, the right hand to beat the filling, then the left hand to lift, the right hand five fingers pinch the mouth of the siu mai skin, shaped like a garlic head. After wrapping the siu mai billet can be put on the drawer. Steam for 12 minutes over high heat.
2 tablespoons dark soy sauce (30 ml), 1 teaspoon salt (5 grams), 1/2 teaspoon sugar (about 3 grams), 1 tablespoon sesame oil (15 ml)
Making Editio
1) Pour warm water into the flour in small portions, stirring with chopsticks as you add the water, then knead the flour until it forms a snowflake-like ball of dough, cover with plastic wrap, and leave to molasses for 20 minutes.
2) While waiting for the dough to mature, mince the spring onion and ginger separately, put the meat mixture into a large bowl, then add the minced spring onion and ginger and stir a few times, then pour in 100ml of cool water in one go, stirring well in one direction until the meat mixture has absorbed the water well.
3) In the stirred meat mixture, add soy sauce, salt, sugar, pour sesame oil, stir well.
4) Knead the dough into long strips, cut into pieces slightly larger than dumplings and set aside.
5) Sprinkle a thick layer of flour on the board, press the dosage flat and bury it in the flour, remove it after sticking to the flour, then sprinkle a thin layer of flour and roll it out with a rolling pin to make a wrinkled crust around it, you need to cooperate with both hands, pinch the crust with your left hand and rotate it as you roll it out, and then rub your right hand against the rolling pin to make a skirt, but this is a bit difficult and you need to practise it more often. (If you can't roll it into a skirt shape, roll it into a round shumai skin that is thick in the center and thin on the four sides).
6) On top of the rolled out dough, put the meat filling, then put it on the tiger's mouth of your hand and tighten the skin with your fingers as you turn it.
7) Wipe a thin layer of vegetable oil on the steamer drawer of the steamer, heat the water in the steamer over high heat, add the siu mai when the water boils, cover and steam for about 10 minutes
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