Glutinous Rice Shaomai
1.
Soak the glutinous rice for more than 4 hours after washing
2.
Wash it again, remove it and put it in the steamer. After the water is boiled, steam for 20 minutes until cooked. During this time, sprinkle water on the surface of the glutinous rice twice, so that the glutinous rice will be more soft and not dry and hard.
3.
Take the minced meat for later use, take out the frozen vegetable diced in advance to thaw, wash and cut the shiitake mushrooms, and mince the ginger
4.
Heat the pan with oil, saute the minced ginger
5.
Pour in the minced meat and stir fry until the color changes
6.
Cook in two teaspoons of cooking wine and stir well. Pour in the dark soy sauce and stir well. Pour the shiitake mushrooms and stir well
7.
Pour the steamed glutinous rice and mix well. Add a small amount of water and stir-fry until the water is absorbed, add two drops of sesame oil, add salt and black pepper to taste according to taste
8.
After turning off the heat, pour in the mixed vegetables and mix well, and the glutinous rice filling is ready (if it is not frozen mixed vegetables, you need to stir-fry slightly)
9.
Put a little starch on the panel (or flour, sprinkle starch and steam, the skin will be more crystal clear), use the edge of a rolling pin to roll the dumpling skin into a lotus leaf shape, shake off the excess starch
10.
Take a piece of siu mai husk and put an appropriate amount of filling in the middle
11.
Hold the bottom with your left hand, and with your right hand, pull the roasted wheat husk upwards, tighten the neck slightly, and open the edge of the roasted wheat husk slightly outwards
12.
Put the raw shaomai in a steamer, brush some oil on the steamer, after the water in the pot is boiled, put it in the steamer, and steam for 10 minutes to get out of the pot
