What are the nutritional values ​​of siomai? How to make siomai

Shaomai is a snack that many friends often choose when choosing convenient food, because there are semi-finished products now, which can be said to be OK once heated, which is very fast and meets the needs of modern people's lives. Moreover, because of the different fillings in Shaomai, the nutritional value is also rich and varied, which is why everyone likes to eat Shaomai, and choose their favorite flavor.

Contents of this article

1. What are the nutritional values ​​of Shaomai?

2. How to make siu mai

3. Can siu mai wrappers be made from dumpling wrappers?

What are the nutritional values ​​of Shaomai?

The taste of siomai varies according to the taste of each place, and the nutritional value of siomai is also determined by the filling in it.

1. Shaomai skin is generally made of flour. The vitamins, cellulose and other nutrients in flour can help the human body replenish the energy it needs. Flour, as a whole-wheat food, is also a good choice for people who are losing weight.

2. Pork is often used as steamed bun filling. The amino acids and proteins contained in pork are essential nutrients for the human body. People with anemia symptoms can also choose to eat pork to improve their condition. Pork can provide the organic iron needed by the human body, thereby improving the symptoms of anemia.

3. The nutrients in mushrooms are several times higher than those in other fruits or vegetables. The protein in shiitake mushrooms contains more than a dozen kinds of amino acids, which is several times lower than that in other fruits and vegetables.

How to make siu mai

1. Wash the glutinous rice, soak it in cold water for 4 to 5 hours, add a little water and steam it.

2. Chop the pork into minced meat, mince the shallots, cut the carrots into small cubes, thaw the peas and corn in advance, soak the mushrooms in advance, cut the soaked mushrooms into small cubes, and do not pour out the mushroom water, set aside.

3. Heat oil in a pan, add chopped green onion and stir-fry until fragrant, then add minced meat and stir-fry.

4. Add light soy sauce and cooking wine and stir-fry.

5. Add diced carrots, diced mushrooms, peas, corn kernels, sugar, chicken powder and oyster sauce and stir-fry.

6. Pour the glutinous rice into the pot, add a few spoons of mushroom water, add dark soy sauce to enhance the color and stir-fry evenly to make glutinous rice filling.

7. Put the flour in a bowl, add boiling water, knead it into a smooth dough and let it rest for 15 minutes.

8. Roll the dough into long strips and make small pieces, slightly larger than dumplings.

9. Take a dough, flatten it, sprinkle some flour on it, and roll it into a round piece.

10. Then turn the dough counterclockwise with your left hand, and use one end of a rolling pin with your right hand to rub the edge of the dough to form a lotus leaf-shaped dough.

11. Take a piece of skin and spread it in your left palm, put the glutinous rice filling in the middle of the skin, then pinch the skin together at the waist with your right hand, turn the lace on it outwards, and shape it into a raw dough.

12. Put the raw dough into the steamer and steam it over high heat for 10 minutes.

Can siomai wrappers be used as dumpling wrappers?

Absolutely.

How to make glutinous rice siu mai (dumpling skin version)

1. Soak glutinous rice in advance for half an hour (if time permits, soak it for half a day in advance).

2. Take out the soaked glutinous rice and steam it in an electric pressure cooker. Mash it while it is still hot.

3. Dice carrots and mushrooms.

4. Heat the wok, add lard, and when the oil is hot, put the meat filling in and stir-fry until fragrant.

5. After the color changes, add the diced carrots and diced mushrooms and stir-fry. At the same time, add oyster sauce, light soy sauce, dark soy sauce, sugar and salt and stir well.

Add the steamed glutinous rice and a little water (or the water used to soak mushrooms) and stir-fry evenly until the soup is absorbed into the glutinous rice. The siu mai filling is ready.

6. Use a rolling pin to roll the dumpling skin thinner and larger around the edges.

Take a piece of dumpling wrapper and place it in your hand. Put an appropriate amount of stuffing in the middle.

7. Slowly tighten the neck of the siomai with your thumb and index finger. If it is not firm, you can pinch it again. Then slightly open the dough at the opening.

8. Put all the prepared siomai into a steamer lined with a cloth. Spray a little water on the top of the dough to prevent it from drying out. Steam for about 15 minutes before removing from the steamer.