Purple Yu Linglong Shrimp Shaomai

Name: Purple Yu Linglong Shrimp Shaomai
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Flour; 25g starch; Some Minced pork; Some Dried shiitake mushrooms; Some Cloud ear; Some Garlic sprouts; Some shrimp; Some Purple Sweet Potato Juice; 1 tbsp Soy sauce; a little salt; a little Sugar; a little Chicken noodles; 2 teaspoons sesame oil

by Viewlee

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Cantonese people who like to drink morning tea, if you go out to join in the fun during the holiday, it is better to make your own shaomai at home~ the first time I posted a recipe, the name seems very good. In fact, the tacky point is mushrooms, shrimps, cloud ears and pork shaomai. Hahaha is tacky enough. , Because it is homemade shaomai skin, it is made with the purple sweet potato juice used to make glutinous rice balls, so it is a bit pink, purple, and purple. In fact, they are all made randomly. The skin is still pressed by hand instead of rolling with a rolling pin. , Because I really don’t know how to use it....There is also a steamer, it’s the first time to use it after buying it for so long, hahahaha, it’s still not wordy. The steps are actually very simple to read, and no skills are needed~

There are cloud ears and shiitake mushrooms in the ingredients, these two ingredients are my favorite! As for their effects, I don’t have to copy and paste them on Baidu. Haha, especially Yuner, which is actually a variety of black fungus. It is best for constipation and clears the stomach! Needless to say, the aroma of garlic sprouts~~

Actually, this stuffing is more like dumpling stuffing...but it’s more convenient for me to make siu mai.. Haha lazy no way

Purple Yu Linglong Shrimp Shaomai

1. First, knead the flour, orange flour (wheat starch), and cooked purple potato juice to form a smooth dough, put it aside and cover it with plastic wrap for half an hour, and then you can prepare the filling (the amount of flour is not specially tested. I added it while kneading the dough myself)

Purple Yu Linglong Shrimp Shaomai recipe

2. Use a blender to beat the pork into minced pork, add sesame oil, a little salt, sugar, light soy sauce, and chicken powder for a little marinade. Because the minced meat beaten with a food processor is very thin, it looks like ice cream, hahahaha

3. I added some wine to the shrimp to get rid of the fishy smell

4. After soaking the mushrooms and cloud ears in warm water, remove the stems and chop finely

5. The garlic sprouts can be broken up with a blender, or you can cut them directly~ I'm lazy, haha

6. After all the ingredients are ready, you can pour them all together and stir~~~ Then you can add salt, sugar, etc. to taste.

7. Divide the dough into small doses, then round and flatten them separately, and use a rolling pin to roll them into a thin outer layer and a thick inner layer (I use my hand to press it out and drip...)

8. Put the noodles in your palms, add the right amount of fillings, and just collect them in your palms. If you make shaomai, it’s okay to have more fillings~ The overflowing fillings look more appetizing~

9. How cute it is to wrap each one, it's tender and tender (the dumplings next to it can be ignored...ORZ)

10. Let’s have a close-up, the bright and dripping shrimps~~ That temptation~~~~ After you get it done, steam it in the pot~ It takes about half an hour to steam.