How to Make Hoh Siu Mai Stuffing

Grind the meat into a stuffing, the ratio of fat and lean is 4:6

Step 2

Meat add oil and mix well, dry ginger powder, pepper powder, MSG into it.

Step 3

Add water to the stirred meat mixture, not over the meat mixture. After the water seeps into the meat mixture, soak it for about 1 hour and beat the meat mixture into a paste.

Step 4

Steps for stirring the meat are as follows: The step of pulsing the meat into a paste is very crucial, and it determines how much water the meat will eat. The oldest method is to use your hands to stir in one direction (clockwise or counterclockwise) to smooth and soften the lumpy meat, continue to soak, and repeat the stirring three to four times until the water has completely penetrated into the meat and the whole thing feels like it is waving like a wave of water when you pat it on your hand.

Step 5

Add the salt and half of the flaxseed oil.

Step 6

Pour the hot water over the potato starch and make the mixture as shown in the picture. Generally, we choose to use potato starch for this pasta because it is more robust, whereas if you use corn starch, it needs to be thicker than that.

Step 7

Add the flour and meat and mix well

Step 8

Add the green onions, sprinkle the rest of the oil over the green onions so they don't get watery and mix well. is required in siu mai, chopping the green onions can be a difficult task. To avoid the added pain, you can cut the green onions into thin strips as shown on the left, and then finely chop the green onions as shown on the right, which is a slower process but saves you from chopping the green onions over and over again.

Step 10

This is a good example of how you can make a siu mai stuffing. When you make siu mai stuffing at home, there is more meat and less green onion. So the meat filling tends to be more solid. But we ate in the restaurant siu mai is softer, that is, through the above process of adding water, adding green onions, adding flour noodles.

Tips for the most authentic siu mai stuffing (Hohhot specialty: beef siu mai)

One, the ratio of red meat to oil is 6:4

Two, when adding water, first pour in 70% of the water, use your fingers to help the water penetrate into the meat stuffing, and then continue to pour water. The soaking process must not be missing, the longer the soaking time, so that the meat to eat enough water, after the meat will be better.

Three, the meat needs to be repeatedly stirred and soaked to be really fluffy.