Siu mai delicious and simple way:

1, the material: pork stuffing, mushrooms, carrots, glutinous rice Seasoning: scallions, cooking wine, salt, 1 tablespoon of light soy sauce, 1 tablespoon of sesame oil, sugar 1/2 spoon.

2. Add 1/2 tbsp sugar to the cooled glutinous rice and mix well.

3: Marinate the pork stuffing with cooking wine and salt for 10 minutes.

4: Wash and chop carrots and mushrooms.

5, the pan on the fire with a little oil heating pour into the mushrooms, carrots stir-fried 2-3 minutes to set aside.

6, another will be marinated meat, add a little chicken, sesame oil stir-fry until browned.

7, the meat, glutinous rice, mushrooms, carrots, mixed with soy sauce and stir well, made of siu mai filling.

8, siu mai skin is ready-made dumpling skin, use a rolling pin to roll the skin around the thin, it becomes siu mai skin.

9: Holding the skin with your left hand, use your right hand to bring the skin together towards the top center, and when it is about to come together, pinch the neck of the billet with your right forefinger and thumb to open the mouth in the shape of a flower.

10, steamer pot water boiling, into the siu mai billet, keep high heat steaming for 8 minutes to be completed.

Siu mai origin

Siu mai is a very popular specialty snack that is said to have originated from baozi. The main difference between yakisoba and baozi is that the skin is made from unfermented flour and the top is unsealed and pomegranate-shaped. The earliest version was called yomai, which was "made with flour as the skin and meat as the filling, and when the top is made into a stamen, it is called siu mai in the dialect." If you compare the production method of "a little wheat" and today's siu mai, you can see that they are the same thing.