How to Make Steamed Shumai with Chicken?
Ingredients: Detailed list:
Kale Chicken breast meat, enough Flour Enough Mushrooms Enough Chinese parsley Enough Carrot Enough Rice glutinous rice Enough Salt, enough Black pepper Enough Cornstarch, enough Sugar Enough
Steps:
1. Wash the kale, squeeze out the juice, mix with the juice and egg(s).
2. Add flour, knead into dough, wrap in cling film, let it rest for half an hour.
3. Use a pasta machine to repeatedly press the dough, making it smooth and even.4. Set to 6th gear, press until thin. 5. Apply cornstarch on the middle, cut into circular pieces with a mold.
6. Carrot
grate.
6. 8. Split the chicken breast meat open in the middle. 9. Cut it into small grains, marinate with salt and flower wine, pepper powder, add a little cornstarch, mix well.
Split the chicken breast lengthwise.
10. Remove the leaves from the Chinese parsley, blanch, cut into fine pieces.
11. Soak glutinous rice for four hours, steam in
steamer
.(I did not soak it beforehand, so I steamed it in a casserole).Stir-fry a flat pan until heated, add oil, then add onion
12. grains, stir-fry to release fragrance. 12. Add the marinated chicken meat pieces and stir-fry until they change color.13. Add the finely chopped vegetables. 14. Pour in the steamed glutinous rice.
15. Add water from soaking mushrooms, mix well, stir-fry, season with salt,sugar and pepper powder.
16. Continue stir-frying until all the moisture is gone, then turn off the heat; you can add chicken essence and sesame oil for seasoning if desired.
17. Use a rolling pin to create decorative edges around the round skin.18. Fill with the cooked rice filling. 19. Gather and fold the edges to form a flower pattern.
20. Steam in a pot of boiling water for about 8 minutes.
17. Sauté the rice until all moisture has evaporated, then turn off the heat. You can add seasoned chicken stock and a little sesame oil for flavoring, or omit it if preferred.
18. The round wrapper; use a rolling pin to roll out the edges into a decorative pattern.
19. Fill with the cooked rice filling.
20. Gather the edges and seal to form a flower shape.
21. Boil water in a steamer, then place the dim sum dumplings in for about 8 minutes. It takes 8 minutes.
Kale Chicken breast meat, enough Flour Enough Mushrooms Enough Chinese parsley Enough Carrot Enough Rice glutinous rice Enough Salt, enough Black pepper Enough Cornstarch, enough Sugar Enough
Steps:
1. Wash the kale, squeeze out the juice, mix with the juice and egg(s).
2. Add flour, knead into dough, wrap in cling film, let it rest for half an hour.
3. Use a pasta machine to repeatedly press the dough, making it smooth and even.4. Set to 6th gear, press until thin. 5. Apply cornstarch on the middle, cut into circular pieces with a mold.
6. Carrot
grate.
6. 8. Split the chicken breast meat open in the middle. 9. Cut it into small grains, marinate with salt and flower wine, pepper powder, add a little cornstarch, mix well.
Split the chicken breast lengthwise.
10. Remove the leaves from the Chinese parsley, blanch, cut into fine pieces.
11. Soak glutinous rice for four hours, steam in
steamer
.(I did not soak it beforehand, so I steamed it in a casserole).Stir-fry a flat pan until heated, add oil, then add onion
12. grains, stir-fry to release fragrance. 12. Add the marinated chicken meat pieces and stir-fry until they change color.13. Add the finely chopped vegetables. 14. Pour in the steamed glutinous rice.
15. Add water from soaking mushrooms, mix well, stir-fry, season with salt,sugar and pepper powder.
16. Continue stir-frying until all the moisture is gone, then turn off the heat; you can add chicken essence and sesame oil for seasoning if desired.
17. Use a rolling pin to create decorative edges around the round skin.18. Fill with the cooked rice filling. 19. Gather and fold the edges to form a flower pattern.
20. Steam in a pot of boiling water for about 8 minutes.
17. Sauté the rice until all moisture has evaporated, then turn off the heat. You can add seasoned chicken stock and a little sesame oil for flavoring, or omit it if preferred.
18. The round wrapper; use a rolling pin to roll out the edges into a decorative pattern.
19. Fill with the cooked rice filling.
20. Gather the edges and seal to form a flower shape.
21. Boil water in a steamer, then place the dim sum dumplings in for about 8 minutes. It takes 8 minutes.
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