Shaomai skin is hot noodles.

Because under the action of hot water, the protein in the flour will coagulate and decompose part of the water. The starch will absorb a large amount of water and swell. The dough produced in this way will be soft, waxy and chewy. It is elastic and the finished product will appear translucent. It has a delicate and sweet taste. However, you need to pay attention to the temperature of the hot water and noodles. It is generally recommended to be 60-100 degrees.

How to make siomai:

Shaomai noodles are hot, that is, knead the noodles with boiling water. When the noodles are half-cooked, add the noodles kneaded with cold water to increase the molding ability. Use a thick texture in the middle. , a special rolling pin with handles at both ends that looks like a mallet is used to roll out the dough. The rolled out dough is thin and uneven, with lace-like edges on all sides. The filling is placed in the middle. No need to wrap it. It is shaped as soon as it is lifted and steamed on the drawer.

The skin is thin and the filling is large. It is shaped like a cup, with a round bottom, a narrow waist and a lace-like top. It is beautiful and delicious. The fillings for siomai are mostly radish, cabbage, lean meat, etc., with seasoned fish sauce and MSG added. When eaten with vinegar and shredded garlic, it tastes delicious and delicious.