There may be many ways to make shaomai. Xima teaches you a simple lazy way. You don’t need to roll out the wrappers yourself. You can directly use the purchased dumpling wrappers to make shaomai. This can save a lot of trouble. The most important thing about siomai is the filling. If the filling is well adjusted, it will taste better than the siomai bought outside.

Dumpling wrappers or wonton wrappers, which one is more suitable for making siomai?

Use dumpling wrappers to make shaomai. Some people suggest using wonton wrappers. In fact, both kinds of wrappers can be used to make shaomai, but the dumpling wrappers are thicker. After wrapping the fillings, steam them. When it comes out of the pot, the siomai will not fall over and will stand upright, but the wonton skin is relatively thin. After steaming, the siomai may tilt around and cannot stand up. This is the difference between wonton skin and dumpling skin.

The stuffing

As the soul of the shaomai, the stuffing naturally requires meat. The aroma of pork is paired with the tenderness of tofu, and some carrots! It tastes amazing~ It doesn’t matter if you don’t like carrots. It’s the same if you switch it to other dishes~ Add a scrambled egg and you’ll get all the nutrients! This kind of siomai is most suitable for those who have children at home~

Bao siomai

The best choice is of course to make the noodles yourself. If you don’t want to make the noodles yourself, just buy ready-made ones. Dumpling wrappers are all you need. You can use vegetable juices of various colors to make vegetable dough when you make the dough yourself. This way, the bright colors will be steamed and babies will love it the most!

First prepare the ingredients: dumpling wrappers, mushrooms, carrots, glutinous rice, pork filling, salt, oil, dark soy sauce, light soy sauce, chicken essence. When ready, soak the glutinous rice in advance and put it in the rice cooker. Steam until cooked, add salt, chicken essence, and dark soy sauce to the meat stuffing and stir evenly. Cut the carrots into cubes. Soak the mushrooms in advance and cut them into cubes. Use a rolling pin to roll out the dumpling wrappers into thin flour and blanch them in boiling water until they are done. Add a small amount after cooling. Moisten the water into a dough, knead it thoroughly, roll it into a long strip, cut it into 50 pieces and roll it into a round dough. Stack three or four pieces on top of each other, sprinkle cornstarch in the middle to avoid sticking, and use a small hammer to roll it into a pleated shape around the perimeter. Add the stuffing to the siomai skin, shape it into a vase shape, and add some raw starch at the edge to form the raw embryo. Steam it over high heat for 15 to 20 minutes. The skin is thin, soft and smooth, the filling is tender and fresh, and the entrance is fragrant but not greasy. Prepare a wok and heat it with oil. Add the meat filling and stir-fry until fragrant. Add diced carrots and mushrooms, and add steamed glutinous rice. Stir-fry evenly, add light soy sauce, dark soy sauce to adjust the color, add a small amount of salt to taste, take a piece of dumpling wrapper and put it in your hand, add an appropriate amount of dumpling filling, seal it with a tiger's mouth, put it into a steamer after all is processed, and steam Brush some oil on the bottom of the plate and steam for about 10 minutes. When cooked, remove from the pan.

Shaomai is a very popular snack, someone describes it like this. When the Shaomai comes out of the cage, the fragrance immediately overflows. Looking at its shape, it is crystal clear. When you eat it, it tastes refreshing, rich and not greasy. The skin is as thin as cicada wings, pliable but not broken. When picked up with chopsticks, it hangs like a thin bag.