How to make siomai? How to make siomai and how to prepare the fillings

Shaomai is a traditional snack in my country. It tastes rich and is shaped like a pomegranate. It has a thin skin and a lot of fillings. It is white and crystal clear, and tastes fragrant and delicious. It is also called Shaomai, Shaomei, etc. Different ingredients are used in different regions of my country. The main ingredients in the south include pork and wonton skin, while the main ingredients in the north include beef, mutton, green onions, glutinous rice, etc. Let's take a look at the specific method of making Shaomai and the fillings.

Contents of this article

1. How to wrap siomai

2. How to make siu mai and how to prepare the fillings

3. Tips for making siomai

How to wrap siomai

Put a spoonful of stuffing on the siomai wrapper and close the mouth of the siomai with the base of your thumb. If it is your first time making siomai and you don't know how to roll out the wrapper, it is recommended to buy ready-made siomai wrappers from the supermarket, otherwise you may fail to make them.

Shaomai, also known as siomai, siomai, etc., uses different ingredients in different regions of my country. The main ingredients in the south include pork and wonton skin, while the main ingredients in the north include beef, mutton, green onions, glutinous rice, etc.

The shape of siomai is similar to a pomegranate, with a thin skin and rich fillings. It is white and crystal clear, and tastes fragrant and delicious.

It is said that siomai originated from baozi. The difference between it and baozi is that the skin is not made of edible fermented dough and the top is not sealed.

Method for making siu mai and preparation of fillings

Shaomai is a traditional snack in my country. First, wrap the fillings in unfermented dough, then hold the bottom of the shaomai with your left hand, tighten the neck of the shaomai with the tiger's mouth of your right hand, and then slightly pull it outwards. Steam for about 8 minutes. The fillings of shaomai can be adjusted according to personal taste. Add oil to lock the moisture of the meat filling, making the filling more fresh, fragrant, tender and smooth.

When making siomai filling, you must first mix all the seasonings evenly. First, add chopped onion, ginger, garlic, salt and chicken essence to the minced pork and stir. Then add cooking wine and broth and mix well. Add appropriate amount of cooking oil and sesame oil to lock in moisture. Finally, pour in chopped carrots and stir thoroughly.

Tips for making siomai

Although siu mai has more ingredients, it tastes richer, so friends must not be lazy and reduce the ingredients. Let's talk about the specific method of making siu mai. First, we have to soak the glutinous rice the night before. It is almost the same to soak it overnight. The next day, after drying it, put it in the pot and steam it. When steaming glutinous rice, it is best to put a layer of cabbage leaves at the bottom, which can effectively prevent the glutinous rice from sticking to the container. You can also cut some steamed cabbage leaves and put them into the glutinous rice filling. The glutinous rice can be taken out of the pot after steaming for about half an hour. After taking it out of the pot, be sure to cool the glutinous rice so that it will not stick together after cooling.