Glutinous Rice Shaomai
by Xiao Geng's mother
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Wash and soak the glutinous rice for several hours in advance, and then steam it.
2. Cut the pork into cubes and separate the fat and the lean.
3. Chop green onion and ginger.
4. Heat in an empty pot, and boil the fat diced pork out of oil.
5. Stir fragrant with green onions and ginger.
6. Add lean diced pork, add cooking wine, chicken bouillon, light soy sauce and a little salt and stir well.
7. Add steamed glutinous rice.
8. Stir them together and set aside.
9. Roll out the lace for the shaomai skin.
10. Wrap the glutinous rice filling and tighten it with a tiger's mouth.
11. The finished product.
12. Steam for ten minutes on boiling water.
Tips:When steaming siu mai, brush a layer of oil on the steamer so that it will not stick to the top.
