Siomay is one type of dim sum. In Mandarin, this food is called shaomai, while in Cantonese it is called siu maai. In the Beijing dialect, this food is also written as 燒麥, and also read shaomai. The skin of siomai is similar to dumpling skin. This food is said to come from Inner Mongolia.
4 pieces of white tofu (split into 2)
2 pieces of cabbage (split 2 jg)
1 piece of chicken meat (chest)
6 tbsp sago
3 tbsp of flour
1 medium carrot
2 cloves garlic (puree)
2 tbsp sugar
1 tsp pepper
1 pack of royco
Peanut sauce:
1 ounce peanut
1 clove of garlic
2 grains of brown sugar
1 pack of royco
to taste Water
Another addition of sauce
Wash chicken, tofu, cabbage, carrots and drain. Then know the split into 2.kol in the split into 2 then roll the carrots diced, then set aside.
Cut chicken meat2 then blender. Move to container and add sago, wheat, carrot, pepper, garlic sdh mashed, royco, sugar aduk2 smp flat. Icip2 less klu bs added salt to taste
While waiting, heat the steaming pan. Halve the middle to know then fill sufficiently dng sdh mixed material. Do smp tahuny out. The rest is made for small spoons of meatballs
Kalu sdh boil input tofu, dumplings, cabbage to the pot wait for 20/25 minutes.
Peanut sauce: beans in fried mature smp + garlic, remove drain. Then smack fine smp material then add enough water
Siomaynya already so and ready to serve
