The dumpling skin version of the mushroom sausage is roasted with wheat, the skin is thin and the filling is large, and it is not enjoyable to eat 5 in one go

Yesterday I made chicken and coriander fried dumplings and left a lot of dumpling skins, and today I will use them to make siu mai, there are also ready-made sausages, dried shiitake mushrooms and onions at home, and I quickly make them with cured mai.

Ingredients

500 grams of glutinous rice, 3 sausages, 6 dried shiitake mushrooms, 1/4 onion, appropriate amount of corn kernels, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, appropriate amount of white pepper, 1 tablespoon of sesame oil, appropriate amount of dumpling skin.

method

【Step 1】Soak dried shiitake mushrooms 2 hours in advance, don't pour the water for soaking, and if you like glutinous taste, glutinous rice should also be soaked for 3 hours in advance.

【Step 2】Thaw the frozen duck corn kernels in advance, and dice the onions, sausages, and soaked shiitake mushrooms.

【Step 3】The glutinous rice is cooked in the normal cooking mode of the usual rice cooker, the water is about one knuckle higher than the glutinous rice, and the soaked glutinous rice can be steamed for 15 minutes.

【Step 4】Pour an appropriate amount of oil into a hot pan, first stir-fry the sausage itself with the sausage, then stir-fry the onion shiitake mushrooms and corn kernels until the onion becomes soft, pour in some water for soaking the mushrooms, and stir-fry evenly with condiments other than sesame oil.

【Step 5】Turn to low heat and pour in the glutinous rice and stir the ingredients well, this step must taste the taste, after adding the glutinous rice, the previous taste will be much lighter

【Step 6】The dumpling skin should also be processed before wrapping, pinching both sides with both hands and gently pulling in the opposite direction to ensure that every corner is pulled, do not pull the skin too the one hand, it is to make the skin bigger and can wrap more fillings, in fact, the stretched skin is thinner and more transparent after steaming, and the taste is better.

【Step 7】Put the processed dumpling skin in the palm of your left hand, put a large spoonful of filling with a spoon, close the mouth with your left hand, use a spoon with your right hand to compact the filling on the top, steam the water over high heat for 5 minutes, then turn off the heat and simmer for 5 minutes.