Cooking Instructions
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Step 1
Soak the
Glutinous Rice (1 1/2 cups)
with clean water at least for 24 hours. Move out and drain. Transfer the rice to a plate and flatten.
Step 2
Heat up water in wok, steam the rice for around 15 minutes until the rice is almost transparent.
Step 3
Soak the
Dried Shiitake Mushrooms (8)
with hot water for 2-3 minutes. Transfer the shiitake mushroom out and re-soak with hot water. Discard the first soaking water and strain the second soaking water for later filling.
Step 4
Remove the mushroom roots and cut into dices. Cut the
Carrot (1/2)
into dices too.
Step 5
Mix the
Pork (1 cup)
with
Fresh Ginger (1 tsp)
,
Light Soy Sauce (1 Tbsp)
, and
Corn Starch (1/2 Tbsp)
.
Step 6
Heat up cooking
Oil (2 Tbsp)
on wok or pan, add the marinated minced pork in to stir-fry until the color changes and then put carrots and mushrooms to fry until soft.
Step 7
Add
Salt (1 pinch)
,
Dark Soy Sauce (1 Tbsp)
,
Granulated Sugar (1 tsp)
, liquid for soaking mushrooms and
Water (1/2 cup)
. Stir continually.
Step 8
Add the steamed rice and heat until the sauce is almost absorbed.
Step 9
Assemble siu mai with round
Dumpling Wrappers (48)
.
Step 10
Steam siu mai over high fire for 20-25 minutes.
Step 11
Serve hot. Enjoy!
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