Vegetarian Shaomai
Ingredients
- High-gluten flour 200g
- Hot water Appropriate amount
- Zucchini Half
- Carrot 20g
- Green pepper Half
- Eggs 2
- Vegetable oil 2 tablespoons
- Salt 2 spoons
- Light soy sauce A little
Steps
1. Weigh the flour and prepare other ingredients
2. Dig a small hole in the middle of the flour, pour hot water in small amounts one at a time, mix it into a snowflake shape with chopsticks, and form it into a ball with your hands
3. Cover and let the noodles rest for 20 minutes
4. While the noodles are cooking, prepare the fillings. Beat the eggs with salt and fry in a non-stick pan over low heat until broken into pieces
5. Pour the diced zucchini, diced carrots, diced green peppers and chopped eggs together, add vegetable oil, salt and light soy sauce and mix well
6. Knead the dough into a smooth long strip, cut it into equal-sized pieces, and flatten it
7. Use a rolling pin to roll it into a disc with a slightly thicker center and thin edges. The dough is very chewy and can be rolled out until it is translucent without breaking
8. Use a spoon to place an appropriate amount of filling in the center of the dough sheet
9. Hold the bottom with your left hand, and while pinching the pleats with your right hand, slowly turn it, and use your left thumb to keep pressing the filling inward, so that more filling can be packed in. Use the thumb and index finger of your right hand to continuously fold the edges of the dough evenly, and use the remaining fingers to fold in.
10. After completion, sort out the shape, roughly as shown in the picture. Siomai is not sealed, so the filling is cooked more easily, and the steam will make it more moist
11. Place it in a cage lined with cloth or a metal cage
12. Put it in the pot, boil the cold water and steam for about 10 minutes. Because it is a vegetarian filling, it is easy to cook
13. Take it out and serve after completion. The skin is thin and elastic, the filling is plump and delicious
14. Finished product picture
Tips
- When mixing the filling, first add oil and mix well, then add salt to prevent the filling from juice
