Mongolian Lamb Shaomai [grandma Liu's Private Kitchen]

Name: Mongolian Lamb Shaomai [grandma Liu's Private Kitchen]
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 catty Inner Mongolia Sunite Lamb; 5 pieces Green onions; 1 small piece ginger; Several Hancheng Dahongpao peppercorns; a little Soy sauce; a little olive oil; 20g starch; 40 Siu Mai Pi; a little salt

by Ha Murong Zi Yan Ha

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

In addition to hand-caught meat, this is another lamb dish that we eat the most in our family. This dish is a very popular breakfast dish in the Hubao'e area of Inner Mongolia. Every breakfast time, almost all siu-mai restaurants are overcrowded. On holidays, you have to queue up to eat one. Moreover, because of its anti-hunger, one or two (six) in the morning can basically last until dinner, and Shaomai is even nicknamed "hard goods". In addition to the difficulty in making the filling, this dish is also difficult to make the skin, but now the shaomai skin is very easy to buy, so we can enjoy this delicacy as long as we master the filling~ Now, please follow Grandma Liu to start Make Shaomai!

Ingredients

1 catty Inner Mongolia Sunite Lamb
5 pieces Green Onions
1 small piece Ginger
Several Hancheng Dahongpao Peppercorns
a little Soy Sauce
a little Olive Oil
20g Starch
40 Siu Mai Pi
a little Salt

Mongolian Lamb Shaomai [grandma Liu's Private Kitchen]

1. Make fillings. Be careful not to crush the meat too much. The meat is bigger than the usual dumpling filling. Shallots and ginger can be broken together, but not too broken.

Mongolian Lamb Shaomai [grandma Liu's Private Kitchen] recipe

2. Heat oil, fry the pepper, until the pepper has just turned black and turn off the heat

3. Take out the peppercorns and crush them with a rolling pin

4. Add seasonings in turn: hot oil, minced pepper, soy sauce, starch, and salt. Start stirring, being careful not to stir as fast as dumpling filling and to make the meat firm. Stir until all seasonings are uniform and fluffy.

5. Package shaomai. At the same time, boil hot water in a steamer. Apply cooking oil on the cage to prevent it from sticking to the pan. After wrapping, steam it in the pot for ten minutes.

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Mongolian Lamb Shaomai [grandma Liu's Private Kitchen]

Ingredients

Mongolian Lamb Shaomai [grandma Liu's Private Kitchen]

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