Home version of siu mai (easy to make)

Siu mai is a very popular specialty snack, and many people like to eat it at breakfast bars outside. Siu mai is actually relatively simple to make, it can be said to be a glutinous rice ball wrapped in bun wrappers or dumpling wrappers, so as long as there is glutinous rice, and then buy some side dishes or dumpling wrappers, you can simply make it at home. The side dishes used to make siu mai usually include minced meat, dried shiitake mushrooms, carrots, pea kernels, corn kernels, etc., and the ingredients can be flexibly controlled. You can also make your own bun wrappers or buy dumpling wrappers.

Ingredients

Glutinousrice(soakedovernightinadvance) 500 g

Dumplingwrappers 30 sheets

Porkbelly(orsausageordicedham) 200 g

Driedshiitakemushroom 6

carrot 1

peacubes appropriateamount

*fungus(optional) appropriateamount

*cornkernels(optional) appropriateamount

*Onion(optional) Appropriateamount

Cookingoil 30 g

--Lightsoysauce 2 scoops

--Darksoysauce 1 scoop

--Oystersauce 2 scoops

--Sugar 3 scoops(20 grams)

--Five-spicepowder asmallamount

--Salt asmallamount

Cooking Instructions

Soak the [glutinous rice] and [shiitake mushrooms] the night before. (Keep the water for soaking shiitake mushrooms for later)
Steam the soaked glutinous rice in a pot (about 20 minutes).
Chop the pork belly into minced meat (not too fine, don't puree the meat),
cut the carrots, onions (optional), and shiitake mushrooms into small cubes,
and prepare the peas and corn kernels.
Pour in the [minced meat] and fry until it changes color, (if you have sausages, you can also add some diced sausages).
(Add [diced onion] and stir-fry a few times),
then pour in [carrots], [diced shiitake mushrooms], [pea cubes], [corn kernels].
Stir-fry well.
Add [light soy sauce], [dark soy sauce], [oil consumption], [five-spice powder], [sugar], [salt] and stir-fry for one minute to taste,
pour in [glutinous rice] and a bowl of [water for soaking shiitake mushrooms], stir-fry evenly.
Mix the rice into balls.
Pinch the edge of the [dumpling skin] a few times and fold it into pleated lace (there is a dynamic picture at the endâ†“â†“â†“), which looks better in this way.
Wrap the ^ glutinous rice ball, wrap it in the tiger's mouth, and pinch it tightly under the lace.
Steamer water boils and steam for 8-10 minutes. Turn off the heat and simmer for 3 minutes before opening the lid.
Look at it, it's tempting!
Dynamic picture of folding lace in dumpling wrapper â†’