Kuaishou Shaomai Yichu Made Cast Iron Pot Version

Name: Kuaishou Shaomai Yichu Made Cast Iron Pot Version
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Fresh shiitake mushrooms; 250g Glutinous rice; Some White pepper; 200g Fat and Lean Minced Meat; 250g Wonton wrapper; Some Soy sauce

by One cook

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Shaomai is a cute and beautiful food, and is well versed in the way of neutralization. Not only is its inside, compatible with rice noodles, glutinous rice, pork, and mushrooms are stuffing, which not only retains the fresh aroma of meat and vegetables, and the glutinous rice neutralizes excess oil; it also lies in its appearance, with its white and crystal-clear dough wrapped in the filling core and fluffy top The bunch is like a bud, half in and half dew, and it's clear at a glance, quite like a pipa and half covering the face. It's not as dull and obscure as steamed buns, and it's a bit more fancy than pot stickers. "

Ingredients

Kuaishou Shaomai Yichu Made Cast Iron Pot Version

1. Soak the glutinous rice for 2 hours in advance. Put the glutinous rice soaked in advance in a bowl and simmer in a cast iron pot for 10 minutes.

Kuaishou Shaomai Yichu Made Cast Iron Pot Version recipe

2. Chop the shiitake mushrooms and set aside.

3. Stir-fry the shiitake mushrooms and minced meat with soy sauce for later use. Add salt and pepper according to personal taste.

4. Stir in the previously steamed glutinous rice grains, and the shaomai filling is ready.

5. Wrap the mixed glutinous rice filling into the wonton wrapper and close the mouth, and a shaomai is ready.

6. Add 300ml of water to the enamel pot, put the wrapped shaomai on the steaming rack and put it in the pot. After it is boiled, turn to low heat and steam for 7 minutes.