Name: Glutinous Rice Shaomai
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Glutinous rice; 150g Minced meat; 10 Shiitake Mushrooms; 6 sheets Siu Mai Pi; 4 slices ginger; Some Cooking oil; 8g salt; 20ml Soy sauce; Some Sugar; Some Caster sugar

Glutinous Rice Shaomai

by The moment of staring

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Shao Mai is a very popular specialty snack, which is said to originate from steamed buns. The main difference between it and steamed buns is that it uses unfermented noodles to make the skin, and that the top is not sealed, shaped like a pomegranate, white and crystal-like, with thin fillings and a delicate fragrance. Nowadays, the varieties of siu mai in various places are more abundant, and the production is more exquisite. For example, there are cut stuffing siu mai in Henan, duck oil siu mai in Anhui, beef siu mai in Hangzhou, egg siu mai in Jiangxi, mutton siu mai in Shandong Linqing, three fresh siu mai in Suzhou, chrysanthemum siu mai in Changsha, Hunan, and dry steamed siu mai and fresh in Guangzhou. Shrimp Siu Mai, Crab Meat Siu Mai, Pork Liver Siu Mai, Beef Siu Mai and Spare Ribs Siu Mai, etc., all have their own local characteristics.

Glutinous Rice Shaomai

1. Prepare the ingredients for use, add the minced meat to the cooking wine, salt and marinate for 10 minutes, and dice the mushrooms;

2. Soak the glutinous rice for 4~5 hours, drain the water, put it in the pot and steam it for later use;

3. Put the shiitake mushrooms and minced meat in an oil pan, add soy sauce, salt, and sugar, and stir-fry until the color is even and remove from heat;

4. Steamed glutinous rice and minced meat with shiitake mushrooms that have been stir-fried;

5. Mix well until the soup is absorbed into the glutinous rice, and the siu-mai filling is ready for use;

6. Wrap the glutinous rice ball in the siu mai wrapper, hold the dough wrapper with your left hand, close the dough wrapper to the upper center with your right hand, and when you are about to close it, use the index finger and thumb of your right hand to pinch the neck of the dough to open the mouth. Just flower-shaped;

Tips:
Shaomai skins are available ready-made, and you can make them yourself if you have time. It is quite convenient (it is better to add a steamed potato to the flour)