steamed dumpling
By ArdenHaley
Finally, we waited until the 51st holiday. The weather forecast said there would be rain on April 30, and the weather would be sunny in the next two days. Our May 1st trip plan was to go to Changzhou Dinosaur Park, so we prepared a lot of travel food on the first day of the holiday and made mini siao that everyone loved. This is the second time I have done roast sales.
Recipe Recommendations
- pork belly 1 block
- carrots 1 piece
- mushrooms 10 teeth
- day lily appropriate amount
- fungus 5 pink
- glutinous rice half a catty
- bean paste 2 tablespoons
- onion appropriate amount
- lard appropriate amount
- flour 2 blocks
- Jiang appropriate amount
Steps for steamed dumpling
1
Wash mushrooms, day lily, and fungus, soak them in hot water, and chop them for later use.
2
Wash the pork belly and carrots, and cut them into fine dices for later use. Grip pork belly with cooking wine and a small amount of starch and set aside.
3
Soak glutinous rice in hot water for 3-4 hours.
4
Place the glutinous rice in a steamer and steam for about 20 minutes. Sprinkle some water on the glutinous rice halfway to make it easier to cook.
5
Heat a wok and add 2 tablespoons of lard.
6
Melt all the lard and heat it, pour in the diced pork, stir fry the diced pork, and stir fry until it changes color.
7
Add mushrooms, day lily, and fungus and continue to stir fry. After 2 minutes, add 2 tablespoons of soy sauce and 1 tablespoon of oil consumption.
8
Stir fry evenly, pour half a bowl of water and simmer slowly. Wait until the juice is about to dry, reduce the heat and add a small amount of shredded ginger and shallot (because siamai is a staple food, my family doesn't like to eat ginger very much, so put less).
9
At this time, pour the steamed glutinous rice into the pan together.
10
Stir fry evenly, you can taste the salty taste, add some salt, monosodium glutamate, and five-spice powder.
11
Sau-fry the filling, place it in the pan to cool slightly, and set aside.
12
I omitted the picture of this step to make dough and roll the skin, because it is a bit busy for a person to make dough and roll the skin. Let's show you the finished dough sheet directly. The dough is rolled out a little bigger than the dumplings, and it is thinner.
13
Place the dough sheet on your palm, place a spoonful of filling, squeeze it against your palm with your fingers, and then wrap it up with a little tidying.
14
All the wrapped steamed dumplings are stored in a steamer. My steamer at home has 2 layers, so I wrapped the entire 2 layers. Put it a little tight, otherwise you won't be able to put it down.
15
Steam for about 7-8 minutes and it will be ready. Take a look at my finished drawings. It's very delicious. Because it's very mini, I even take one bite.steamed dumpling Make Tips
1. Sprinkling water halfway through steaming glutinous rice will make the glutinous rice cook faster (this is what my mother-in-law told me, and I have only experimented with it twice). 2. You can't put too much salt when frying the fillings because soy sauce has already been added, and it's not good for your health if the staple food is too salty.