1. Wash the greens.
2. Put it in a pot of boiling water and scald it out, and let the cold water cool thoroughly.
3. Drain and chop, squeeze the water, add chopped fungus and fried sesame seeds [originally this dim sum does not have these two ingredients, it tastes better when added], finally add sugar, salt and lard and mix well .
4. The flour is blanched with boiling water to form snowflake noodles, and a little cold water is added to knead the dough.
5. Down into a small dose.
6. Use two thin rolling pins to roll into a lotus leaf-shaped round skin with a thicker middle and thinner edges.
7. Roll it thinly.
8. Hold up the dough with your left hand, pick the filling core and put it in the middle of the dough.
9. Wrapped into a siumai shape.
10. Finely chop salted egg yolk and ham.
11. Add salted egg yolk and minced ham to garnish.
12. Put it in a steamer on high heat for about 5 minutes until the dough does not stick to your hands.
13. Steamed jadeite shaomai.
