1. The glutinous rice is steamed and spread on a plate to cool for later use.
2. Mince green onion and ginger, dice shiitake mushrooms
3. Chopped sausage
4. Start the pot, a small spoonful of oil, stir the sausages over medium and small heat
5. Slowly wait for it to ooze out the fat (the degree of stir-frying is according to personal preference, I prefer burnt sausages, so it takes a little longer to stir-fry)
6. When the oil leaks out, turn to high heat, put onion and ginger until fragrant (stir it quickly, otherwise it will be easy to paste)
7. Add shiitake mushrooms after the onion aroma.
8. Stir fry quickly and evenly
9. Turn down the fire. Pour the glutinous rice into the pot, add the dark soy sauce, salt and chicken powder, and mix well.
10. The whole process of mixing the fillings must be on a low heat, otherwise the glutinous rice is easy to paste, and the glutinous rice is very sticky and not easy to stir. You can use some water to stir on the spatula. It is very laborious. Take it slowly.
11. Fry the glutinous rice and put it in a bowl, prepare the wonton wrappers, and sprinkle a small bowl of flour on the siu-mai tray to prevent sticking. (If you are ready to freeze it, it is recommended that you use a metal baking tray or plastic tray to store the siu-mai, which is resistant to freezing. Do not use IKEA glass products, which can only withstand extreme heat and cold temperatures at room temperature)
12. Use a small spoon to dig such a large spoonful of glutinous rice.
13. Then cover the wonton wrapper on the glutinous rice
14. Gradually pinch the mouth with your hands, then buckle the spoon upside down and remove the spoon. This is the shape in the picture, and then you can use a small knife to spread the mouth evenly, or add glutinous rice. Then slowly squeeze the neck
15. In the process of making, if the spoon or knife is sticky to use, prepare a portion of clean water and dip it in clean water to make China Resources. Do not use oil, it will not work at all.
16. It’s the first time I’ve done it, so the shape is crooked, but it’s basically easy to get started. Ingenious netizens can master it by just a few!
17. This is the last remaining glutinous rice, just the last few wanton skins that are stuffed desperately. To be honest, it has a good taste. If you like a full taste, you can stuff them all like this haha. The wrapped shaomai can be stored in the refrigerator for a period of time. It is convenient to use whenever you want to eat!
