Crystal Shaomai

by Helen518

4.6 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

The crystal clear crystal shaomai, I really want to take a bite after seeing it. "

Crystal Shaomai

1. Soak glutinous rice overnight

2. Spread on a cloth and steam for 20 minutes, take it out for later use

3. Cut chicken breast into small pieces, add a little ginger powder (minced ginger or ginger juice), 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, mix well, marinate for 20 minutes

4. Shiitake mushrooms, fungus soaked, chopped

5. Pour oil into the pan, add the chicken cubes when the oil is hot

6. Stir-fry until the surface changes color, add diced shiitake mushrooms and diced fungus, stir fry evenly

7. Add assorted vegetables, stir fry evenly,

8. Add 2 spoons of light soy sauce and 2 spoons of dark soy sauce, stir and stir evenly

9. Mix the fried mushroom and chicken stuffing with steamed glutinous rice

10. 90g noodles (wheat starch) mixed with 10g corn starch (also called cornstarch)

11. Pour in boiling water, mix well, close the lid, and simmer for 2 minutes

12. Then add the same amount (100g) of corn starch and knead it into a dough

13. Divide the dough into small pieces and roll it into a dough (because the dough is made of starch and does not contain protein, it has poor gluten properties. When rolling, it is best to roll the dough pin along the edge, or use a knife to press it into the dough. Authentic shaomai, the edges of the noodles are in the shape of a lotus leaf, I made it for the first time, and it didn’t roll well)

14. Add right amount of stuffing to the dough

15. Tuck a waist with a tiger's mouth

16. Steam the cooked siu mai on a tray for 10 minutes (spray water on the siu mai before steaming to prevent the edges from becoming dry and hard, making the steamed siu mai skin more transparent and Q)

17. You can eat it~~

Tips:

1. Soak glutinous rice overnight in advance

2. Since the dough is made of starch and does not contain protein, it has poor gluten. It is best to roll the dough pin along the edge when rolling, or it can be pressed into the dough with a knife.

3. Spray water on the shaomai before steaming to prevent the edges from becoming dry and hard, so that the steamed shaomai skin will be more transparent and Q

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