“You can do the whole process by yourself. If you really don’t know how to roll the skin, you can buy dumpling skin and wonton skin from outside.
Note: The color of spinach is very emerald green before steaming, but the color is not so beautiful after steaming. As long as there are brightly colored food outside, it is added…”
The first step is to prepare the siu mai filling: soak glutinous rice overnight, soak mushrooms in advance, chicken, sausage, Dice all carrots and onions. (The ingredients can be changed according to your own preferences)
Pour the soaked glutinous rice into the electric pressure cooker, add a teaspoon of light soy sauce, add a small amount of water to cook the rice, and cook until cooked. Note: It can also be steamed in a steamer.
Pour the oil into the pan, first add the diced chicken and stir fry for a few times, then add the diced sausage and start adding cooking wine, light soy sauce, and a small amount of five-spice powder Stir fry evenly, add carrots, shiitake mushrooms, and diced onions and continue to stir fry, taste the saltiness, and add some salt if necessary. Stir-fry the ingredients out of the pan.
Put it in a bowl and set aside.
Let’s fry the stuffing, and the glutinous rice is almost ready. Put the glutinous rice and stuffing together and stir.
Stir well and set aside. Next we make siu mai skin.
Restart the pot and pour water. After the water boils, add a little cooking oil, add spinach, add a little edible alkali or salt , Stir the spinach with chopsticks, blanch and remove the spinach.
Chop the blanched spinach on a cutting board and put it in a pot.
Put spinach and flour in the pot, grasp and stir with your hands constantly, until a dry dough (as soft and hard as dumpling dough) is formed.
Put the dough on the cutting board and knead it smooth. Take half of the dough first, and cover the remaining half with a lid.
According to the steps, first rub the dough into long strips-cut small doses-flatten.
Like dumpling wrappers, roll them into thin round slices.
Put the stuffing in the middle of the siu mai skin, wrap them up one by one, and steam them in cold water for 15 minutes.