Glutinous Rice Shaomai

Name: Glutinous Rice Shaomai
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 300g Glutinous rice; 60 sheets dumpling skin; 10s Shiitake Mushrooms; 1 Fruit corn; 500g beef inside; 3 tablespoons Soy sauce; 1 tablespoon Cooking Wine; 1 tablespoon Oyster sauce; Some sesame oil; Some Chicken Essence; Some Green onion ginger garlic; Some salt; Some Cooking oil

by The sound of crossing the sea 83

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Shaomai is a very popular specialty snack, which is said to have originated from steamed buns. The main difference between it and steamed buns is that it uses unfermented noodles to make the skin, but also that the top is not sealed, it is shaped like a pomegranate, it is white and crystal-like, the filling is thin, and it is fragrant and delicious.
In fact, it is relatively easy to make siu mai at home. Simply put, the dough is wrapped with fried glutinous rice and steamed in a steamer. Today, I will share with you the glutinous but not sticky, fresh but not salty, and endless aftertaste. If you like food, you must not miss this recipe!

Glutinous Rice Shaomai

1. Soak the glutinous rice in water for 8-12 hours in advance, drain the water, and steam it in a rice cooker.

2. Add green onion, ginger, garlic, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, appropriate amount of sesame oil, salt and chicken essence in the meat filling and mix well.

3. Wash the shiitake mushrooms and dice, wash the corn kernels and set aside.

4. Pour a proper amount of oil into the pot and heat it, add green onions and sauté until fragrant. When the color changes, add the corn kernels and mushrooms to stir fry together, and finally add the steamed glutinous rice and stir fry together. Add 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce. Add a little salt according to the taste, and finally add some chives to turn off the heat, so that the glutinous rice filling is ready.

5. Use a rolling pin to roll out the dumpling skin you bought in advance. Take a dumpling skin and place it in your hand. Spoon an appropriate amount of glutinous rice filling in the center. Hold the bottom of the shaomai on the left and right, slowly tighten the neck of the shaomai with the tiger’s mouth, and adjust the neck style appropriately.

6. Put the cooked siu mai in a steamer and steam it for about 10 minutes.

Tips:
Make a delicious dish, be an interesting person, chew your life with good taste, and make your life lively. If you are also a person who likes to use food, travel, and photography to interpret a happy life, you can follow my WeChat public account "Slow Life Micro Sharing", and slowly discover all the details of a happy life together!