1. Wash the glutinous rice, then add water to soak for 4 hours, and then steam the soaked glutinous rice in water
2. Mushrooms and dried shrimp soaked softly
3. Shred the soaked mushrooms, dried shrimps, and sausages separately (forgot to take pictures after cutting them)
4. Heat oil in a pan, add shiitake mushrooms, dried shrimps, and diced sausages to medium heat and stir-fry until fragrant, then add light soy sauce, salt, pepper, sugar, chicken essence, rice wine and stir-fry well
5. Add the steamed glutinous rice and let it cool, add it to the filling and stir
6. Stir until the filling and glutinous rice are completely mixed
7. Hold the dumpling wrapper with your left hand, and put the stuffing with your right hand
8. Tuck up the surrounding dough and pinch the necking tightly on the upper part of the dough
9. Sweep a layer of oil in the steamer, put the shaomai in, and steam for 10 minutes on high heat.
10. Add some green ingredients to decorate, it will make the siu mai look better
Tips:Be sure to spray some water on the surface of the siu mai before steaming so that the steamed siu mai skin will not become dry and hard.
