1. Prepare all the ingredients (note: soak dried shiitake mushrooms and dried shrimps in advance)
2. Wash the glutinous rice and steam it in a steamer
3. All ingredients are cut into small cubes for later use
4. Stir the steamed glutinous rice while it is hot with chopsticks and spread it out to cool
5. After the pan is heated, add the oil and saute the ginger and garlic, then put the other ingredients into the pan and fry until 8 mature
6. Then pour the glutinous rice into the pot and stir-fry, add the appropriate amount of seasoning, turn off the heat, and let it dry to room temperature
7. Take a piece of wonton wrapper, put in the right amount of filling, pinch the four corners of the wonton wrapper and lift it up, place it on the tiger’s mouth, and slowly gather it into a state with a compact lower part, a slightly thinner middle, and an open top. Be careful not to squeeze tightly at the closing
8. The cooked sausage and glutinous rice shaomai, put it in a steamer and steam for 5-7 minutes
Tips:Note that it is best to choose ingredients with weak water quality as the side dish with glutinous rice. If there is too much water, the glutinous rice will tend to collapse. At the same time, because the wonton skin is very thin, it will not be easy to make.
