Glutinous Rice Shaomai
1.
Filling preparation: pork, mushrooms, fungus, bitter bamboo shoots.
2.
The pork is ground into minced meat at the market butcher shop. Add appropriate amount of crushed ginger, light soy sauce, sesame oil, cooking wine, five-spice powder and stir well. Let the minced meat taste good.
3.
Put the shiitake mushrooms, fungus, and bitter bamboo shoots in a blender and stir.
4.
The prepared vegetable stuffing.
5.
Put vegetable oil in the pot, add meat filling and stir fry, then add vegetable filling and stir fry together. Finally, add steamed glutinous rice, appropriate amount of light soy sauce, cooking wine and stir fry until fragrant. The shaomai filling is finished.
6.
Prepare shaomai wrappers: prepare the right amount of dumpling wrappers and buy them at the market.
7.
Prepare shaomai skins: prepare the right amount of wonton skins and buy them at the market.
8.
Next, start the stuffing: prepare a piece of skin, take an appropriate amount of glutinous rice stuffing and put it into the skin.
9.
Close your mouth with a tiger's mouth.
10.
The cooked siu mai. (The first time I did it, it was ugly.)
11.
Cover the steaming layer with a layer of gauze. After the water is hot, steam for 10 minutes, and steam the skin. This is the steamed siu mai, the yellow skin is the siu mai with the wonton skin bag, and the white skin is the siu mai with the dumpling skin bag. I don't know why the white wonton skin turns yellow after being steamed.
12.
Let's eat! I found that the steamed dumplings made from dumplings have the same taste as the steamed dumplings in our early shops here.
Tips:
1. When making siu mai, the closing part should be secured tightly so that it is not easy to disperse when steaming in the pot. 2. Siu Mai should be eaten while it is hot, glutinous rice is not easy to digest and hurts the stomach when it is cold.
