Shiitake and Sausage Shaomai

Name: Shiitake and Sausage Shaomai
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Glutinous rice; Some Wonton Pi; 2 Sausage; A carrot; Eight flowers Shiitake Mushrooms; Some Soy sauce; Some salt; Some oil; Some water

by Xiaoyao's Food

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I have always wanted to make this kind of siu mai that is as beautiful as a flower for breakfast for Xiao Bao. Today, I bought glutinous rice and I am ready to make this kind of siu mai the last time. The ingredients I made are sufficient, and it must be better than the outside It's so delicious.
Our Guangdong wonton wrappers are so thin that the fillings are so thin. Today we used this kind of wonton wrappers to make the appearance of the siu mai. The siu mai we made is as thin as a wing, and the fillings inside can be seen completely, Xiao Baoai To eat sausages, pick and eat more sausages through this transparent skin! Haha, but such a thin and soft skin also has a small disadvantage. The steamed siu mai is not as firm as the outer siu mai. It is a bit bent, but it is still beautiful. The moment the lid is opened, the siu mai in the pot looks like Little flowers are blooming in the pot! "

Ingredients

250g Glutinous Rice
Some Wonton Pi
2 Sausage
A Carrot
Eight flowers Shiitake Mushrooms
Some Soy Sauce
Some Salt
Some Oil
Some Water

Shiitake and Sausage Shaomai

1. Soak the glutinous rice in water for 4 hours in advance, leaving the amount of water barely overwhelming the glutinous rice. Put the glutinous rice in a pressure cooker and cook for 15 minutes until cooked. After the glutinous rice is cooked, open the lid after the pressure cooker can be opened, and let the glutinous rice cool for later use.

2. Soak the mushrooms in water in advance, wash and squeeze the water, and cut into small pieces together with the sausage and most of the carrots.

3. Cut the remaining half of the carrot into thin slices and set aside.

4. Put an appropriate amount of oil in the pot.

5. Add carrot diced.

6. Then add the sausage diced and fry until it is ripe.

7. Then add the glutinous rice cooked in advance.

8. Transferred into light soy sauce.

9. Add salt.

10. Stir-fry evenly and then take it out of the pot and let it cool for later use.

11. Put the right amount of water in the pot, put on the steaming tray, and put sliced carrots on top.

12. Take a piece of wonton skin and put a proper amount of fried glutinous rice in the middle.

13. With a tiger's mouth, harvest the wonton skin into a flower shape. (Look at the picture, it's easy to understand)

14. Wrap all the siu mai and put it on the sliced carrot

15. Bring water to a boil on high fire and steam for 8 minutes on low fire.

16. The steamed shaomai wrapper made from such wanton wrappers is soft, and the fillings inside are fragrant.

Tips:
1. It is best to steam glutinous rice in water. This kind of glutinous rice will not be so sticky and harder. In order to save gas, I use a pressure cooker to cook it directly. This will make it stickier to eat, but my family loves to eat like this, if not If you like it so soft and sticky, you have to steam it in a pot until the glutinous rice is cooked through. It takes 45-60 minutes. I personally think it's too much gas.

2. The stuffing of fried glutinous rice can be filled with shrimps or the like as you like.

3. The carrot flakes are put on to prevent the pan from sticking.

4. Such thin wonton skin will collapse a little when steamed, but this kind of skin is softer and more delicious than the outer skin. Let's eat it by ourselves. Good-looking is secondary, but good is the most important thing.