Glutinous Rice Shaomai
by Cooking is like experimenting
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Soak the glutinous rice in advance.
2. Add a small amount of water to the pot and steam it. Let cool for later use.
3. Peel the carrots, wash and cut into small pieces
4. Peel, wash and cut potatoes
5. Put the carrots into the blender and smash them.
6. Put the potato pieces into a blender and break them up.
7. Wash the shiitake mushrooms and cut into small cubes for later use.
8. Chop the green onion and ginger for later use.
9. Add a proper amount of oil to the pot, heat it up, add the pepper powder and simmer.
10. Put the pork filling. Stir fry to change color.
11. Add the chopped green onion and ginger
12. Add oyster sauce
13. Join soy sauce
14. Add an appropriate amount of pepper and stir-fry well.
15. Add shiitake mushrooms and carrots in turn
16. Add potatoes. Stir well
17. Add salt to taste.
18. Add a small amount of flour to boiled water several times and stir it into a flocculent shape with chopsticks. Rub it hard. Slightly more water will make the noodles and soft spots.
19. After the dough wakes up for 30 minutes, knead into long strips and cut them into a slightly larger dose than dumplings.
20. The agent rolls out thin skin. Roll a few more around the edges to make it lace-like.
21. Fill in the stuffing.
22. The neck of the shaomai is surrounded by the tiger's mouth on the right hand.
23. Slightly push the thumb and index finger of the right hand, and draw them back together.
24. Hold the shape for a few seconds, and turn the folds outwards with your left hand to adjust.
25. It's packed. Steam it quickly.
26. Add water to the steamer and turn on the fire. Put it in the air and steam for 15 minutes. Get it done
