Home version of siu mai (easy to make)

Cooking Instructions

1. Soak the [glutinous rice] and [shiitake mushrooms] the night before. (Keep the water for soaking shiitake mushrooms for later)

   

2. Steam the soaked glutinous rice in a pot (about 20 minutes).

   

3. 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.

   

4. 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.

   

5. 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.

   

6. Mix the rice into balls.

   

7. Pinch the edge of the [dumpling skin] a few times and fold it into pleated lace (there is a dynamic picture at the end↓↓↓), which looks better in this way.

   

8. Wrap the ^ glutinous rice ball, wrap it in the tiger's mouth, and pinch it tightly under the lace.

   

9. Steamer water boils and steam for 8-10 minutes. Turn off the heat and simmer for 3 minutes before opening the lid.

   

10. Look at it, it's tempting!

    

11. Dynamic picture of folding lace in dumpling wrapper →