Siu Mai with Paper Wrappers

First, wash the glutinous rice, pour in dark soy sauce and light soy sauce, add water to cover, and soak for half a day.

Cut the pork into pieces, then add dark soy sauce and light soy sauce to marinate for half a day.

Steam it until cooked. I used a pressure cooker and started timing from when it began to make noise, steaming for 15 minutes.

It's very soft.

When steaming the glutinous rice, first chop the side ingredients into small pieces, such as carrot cubes and mushroom cubes.

Cut the meat into small cubes as well.

Add oil to the pan and first stir-fry the diced meat until cooked, then add diced carrots, diced shiitake mushrooms, and fava beans, and stir-fry until cooked.

Then pour the glutinous rice into the pot and stir it together with the sautéed diced ingredients until evenly mixed.

This step is crucial. After letting it cool for a while, pinch it into a ball. Be sure to pinch it tightly, otherwise it will collapse when steamed later.

This step is crucial. After letting it cool for a while, pinch it into a ball. Be sure to pinch it tightly, otherwise it will collapse when steamed later.

Roll the dumpling wrappers thin. If making thin-skinned shumai, roll them a little larger.

Paper-skinned siu mai is wrapped just like a bun. After wrapping, pinch off the excess little bits on top, otherwise it will be tough to eat.

For the regular version, just mix it together casually, steam it until cooked. Don't use a pressure cooker now, it will collapse. Steaming for about ten minutes is enough.