Mushroom Pork Shaomai

Name: Mushroom Pork Shaomai
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pork tenderloin; 150g Wheat Core Flour; A few Shiitake Mushrooms; a little carrot; a little chopped green onion; Some Hot water; 2 tablespoons Vegetable oil; 2 tablespoons salt; 1 tablespoon Soy sauce; 1/2 a spoon Cooking Wine; a little Thirteen incense; Some (mix stuffing) water

by Looking for Peach Blossom Island

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Shaomai, also known as Shaomai, Shaomai (Inner Mongolian writing, sound shāo mài), etc. The top shape is fluffy and bunched like a flower, and the skin is thin. It is said that it originated in the western part of Inner Mongolia in the late Ming and early Qing dynasties, and then spread to Beijing and Tianjin as Shaomai, and then to Jiangsu, Zhejiang, Guangdong, and Guangxi as Shaomai. There are big differences in materials and methods of siumai from the north and the south. Glutinous rice is mostly used for filling in the south, and meat is mostly used in the north.

It is convenient and quick to beat meat fillings with a wall breaking machine. "

Mushroom Pork Shaomai

1. Dig a hole in the middle of the wheat noodle pile, add boiling water one by one, use chopsticks to gradually mix into blocks from snowflakes, knead into a ball after a little cool, and cover with plastic wrap for about 20 minutes. Set aside

2. Stuffing the noodles at the same time: Wash the pork, cut into large pieces, put it in the wall-breaking machine, and select the mixing program for 20 seconds. A little grain will have a better taste without being too delicate

3. Chop the green onion, and dice the soaked mushrooms

4. Add salt, light soy sauce, thirteen spices, cooking wine, water and corn oil, mix well

5. Knead the good dough evenly, knead it into long strips, cut into the same size agent, and press it into a cake

6. Roll the crepes into thin slices with a rolling pin, the thinner the edges, the better. If you have a hammer at home, or if you have a glass beer bottle, roll the edge with the shoulder of the bottle, it is easier to roll out the lotus leaf, and the wrapped petals are more complicated and beautiful.

7. Take a piece of siu mai husk, put the filling in the middle, push the dough with the left hand to form a fold, and pass it to the right hand. Press the filling with the thumb of your right hand in the middle, and turn your index finger on the "part of the scallop close to the filling" while receiving the pinched folds handed by your left hand. Complete

8. After finishing, put the carrots cut into small cubes at the "Hua Xin"

9. Petals with small folds, relatively erect. Larger folds will open up like petals

10. Put hot water in the steamer, put the siu mai on the basket, cover the lid, and steam for about 20 minutes on high heat. It’s best to open the lid and spray a little water on the surface halfway, so that the petals will not be too dry