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[Recipe] Siomai Skin
Siomai Skin
Ingredient
| All Purpose Flour | 200g |
| Salt | 3g |
| Boiled water | 120g(120cc) |
Process
- Put flour and salt to bawl. And the mix.
- Put boiled water to 1 bit by bit. And then mix using by chop stick.
- When its not so hot of 2, knead this by hand.
- When this dough is smooth, please rest this cover by wet towel 15-30 minutes.
- Divide it into ten
- Put corn starch to table. And then flat this dough almost 1 mm.
[Recipe] Japanese SIOPAO
Japanese SIOPAO
Ingredient
| Dough | |
| All Purpose Flour | 200g |
| Dry Yeast | 5g |
| Baking Powder | 5g |
| Sugar | 30g |
| Vegetable Oil | 6g |
| Salt | 1 pitch |
| Warm Water | 100g |
| Filing | |
| Ground Pork | 200g |
| Onion | 1/2 |
| Bread crumb | 15g |
| Chicken Cube | 8g |
| Say Sauce | 15g |
| Sesame Oil | 5g |
| Sugar | 5g |
| Corn Starch | 5g |
Process
- Put all of ingredient(without water) for dough to big bawl
- Put warm water to big bawl bit by bit and then mix
- When smooth dough, cover of this bawl
- Crosswise slice of onion
- Put 4 and bread crumb to bawl and mix
- Put other ingredients also to this bawl and then mix well
- Divide dough equally among eight and then flat
- Wrap filling by this dough
- Leave 30 minutes
- Put in steamer almost 30 minutes, not so hot
- Cool down