1. The first type

(1) Appropriate amount of dumpling wrappers, carrots, pork fillings, and corn kernels.

(2) Wash the green onions and mince them.

(3) Shred the carrots and peel the corn.

(4) Add soy sauce, chicken essence, pepper, and green onions to the pork filling.

(5) Then add carrots and corn and stir evenly.

(6) Take the dumpling skin, wrap it with fillings, and close it. Steam in the pot for 20 minutes.

2. The second type

(1) 20 grams of dumpling wrappers, 1 bowl of rice, 200 grams of pork filling, half a carrot, half a small lotus root, half a green pepper, and corn kernels a little.

(2) Pour the rice into a bowl.

(3) Add 3 tablespoons of mushroom sauce and mix well with a spoon.

(4) Cut carrots, lotus roots and green peppers into fine pieces.

(5) Add light soy sauce and oyster sauce to the meat filling and mix well.

(6) Pour the meat filling into the rice and mix well with chopsticks.

(7) Take a piece of dumpling wrapper, use a rolling pin to roll it out and make it thinner, then use one end of the rolling pin to roll out pleats on the edge of the dumpling wrapper.

(8) Place the rolled dumpling wrapper in the palm of your hand, and place an appropriate amount of filling in the middle.

(9) Use the tiger’s mouth to slowly tighten the neck of the siomai.

(10) Place the cooked siomai in a steaming plate and garnish with some corn kernels.

(11) Place the steaming tray into the steamer and steam for fifteen minutes.

　3. The third type

(1) Ingredients details: Shaomai skin, shiitake mushrooms, appropriate amount of minced meat, appropriate amount of glutinous rice, appropriate amount of green beans, appropriate amount of carrots, and shallots.

(2) Wash and soak the glutinous rice for more than three hours, steam and prepare.

(3) Heat the pan with cold oil, add the shallots and stir-fry until fragrant. Add diced mushrooms and stir-fry. Add the diced carrots and stir-fry evenly. Add a little water for soaking the mushrooms and stir-fry until cooked. 7 Add minced meat and green beans and stir-fry evenly.

(4) Add steamed glutinous rice, add appropriate amount of salt and stir-fry evenly, take it out and set aside.

(5) Take the siu mai skin, add an appropriate amount of fillings and wrap it with a tiger's mouth to make a flower shape, wrap the siomai in turn, and put it in the steamer.

(6) Bring to a boil over high heat and steam for fifteen minutes.