Shiitake Mushroom and Shrimp Skin Shaomai
1.
Wash the glutinous rice, soak the glutinous rice, mushrooms, and fungus in cold water overnight.
2.
Drain the glutinous rice and put it in a large bowl and steam for 30-40 minutes.
3.
Rinse the shiitake mushrooms and fungus and chop finely. Add small shrimp, ginger powder, dark soy sauce, sugar, salt and a tablespoon of oil and mix well.
4.
Heat up a medium hot pot, pour the mixed fillings and fry until fragrant, add a half bowl of water to soak the mushrooms, and then pour in the steamed glutinous rice and stir-fry together. Then add a spoonful of light soy sauce and continue to stir well. Hold it out for use. Add a spoonful of sesame oil to prevent the glutinous rice filling from becoming dry and hard when exposed to air.
5.
Roll a circle around the dumpling wrapper with a rolling pin, fill in the fried stuffing, and close the top with a little force.
6.
Put on a steamer with boiling water and steam on high heat for 10 minutes.
Tips:
1. Do not put too much water in the process of frying the fillings, and keep the glutinous rice grains separate. Add the water that soaks the shiitake mushrooms to get fresh.
2. This amount can make about 25 medium-sized shaomai.
