If you want to make your own siomai, it is not complicated to make. Its raw materials include flour, dry powder and fillings. When making it, scald the flour with boiling water, let it cool, knead it into a dough, roll it into long strips, then cut it into small sections, roll it into a round cake shape, then sprinkle some dry powder, and press the outer edge of the round cake into a wheat seed shape. , wrap the stuffing in it, pinch it with your hands, and a pomegranate flower-like pattern will appear on the top. Put the siomai into the steamer and steam it for about 10 minutes before eating.

Ingredients: pork filling

Accessories: wonton skin, eggs, green beans, onions

Seasonings: sesame oil, soy sauce, salt, pepper, starch, Cooking wine, minced ginger

Cooking method:

1. Cut the onions into small pieces and mix them with starch in a basin;

2. Add the pork stuffing, Beat sesame oil, soy sauce, salt, chicken essence, pepper, cooking wine, minced ginger, eggs and mix well with diced onions;

3. Use wonton skins to wrap them into siomai, and put a green pea on top , steam in the steamer for 8-10 minutes.

Features: strong fragrance, soft and glutinous, suitable for all ages.

1. Making Shaomai skin (learned from Mulu)

Cut the potatoes in half, put them in the pot and cook them, quickly remove them, drain them and peel them, and put them in In a basin where the flour and cornstarch are evenly mixed, use a utensil to crush the potatoes and mix them with chopsticks. When it is no longer hot, crush the uncrushed potatoes with your hands, turn the noodles into a uniform dough, and put it in the basin for use. Cover with a clean cloth and set aside

I was impatient again and went to stir-fry the noodles before they cooled down. As a result, I almost burned my paws

2. Shaomai filling Production

The first step: making glutinous rice: soak the glutinous rice for about four hours, steam it in a steamer, let it cool and set aside:

The second step: cut the fragrant rice into fine pieces Dice, mince shrimps, chop green onions and ginger into fine pieces, blanch peas in water and chop until raw. Step 3: Heat the pot, add oil to 80% heat, add minced green onions and ginger, stir-fry until fragrant, pour in the meat Stir-fry the stuffing and mushrooms until the meat stuffing turns white. Add light soy sauce, refined salt, five-spice powder, white pepper and an appropriate amount of stock. Stir-fry evenly and then add the cooled glutinous rice. Stir-fry evenly and then add the shrimp paste and stir well. Pour in the peas, add some chicken essence, and stir-fry evenly

Step: Making glutinous rice: soak the glutinous rice for about four hours, steam it in a steamer, and let it cool for later use

3. Making Shaomai

Take a dough ball, press it into a piece with the bottom of a bowl, put an appropriate amount of fillings, and wrap it around

Put a spoonful of fillings into the noodles, and a spoonful of stuffing. Spoon the stuffing into your mouth, it’s so refreshing