1. Clean a small bowl of glutinous rice, soak in clean water overnight, and soak dried mushrooms overnight.
2. Drain the glutinous rice and spread it in a pan.
3. Steamed in a pot of boiling water into glutinous rice.
4. Boil the soaked mushrooms in a pot of boiling water for 5 minutes.
5. Put 200 grams of flour in a basin, add 90 grams of boiling water to quickly stir the flour, then add 30 grams of cold water, mix well and form a smooth dough, let it rest for 15 minutes.
6. Stir the steamed glutinous rice, remove the water and dice the mushrooms, dice the carrots, and add an appropriate amount of pork filling.
7. Heat up a wok, put a proper amount of salad oil, add the pork fillings in the oil, and fry on low heat until the color changes.
8. Add diced mushrooms and diced carrots and stir-fry evenly.
9. Add the glutinous rice and stir-fry evenly, add the water of boiling mushrooms and stir-fry until the glutinous rice is absorbed in a cup of water powder, add light soy sauce and salt to taste, and fry the glutinous rice filling.
10. Pour out the glutinous rice filling and let cool.
11. Take out the dough, sprinkle with dry powder to prevent sticking, and knead it into a strip.
12. Divide into small doughs of even size, slightly larger than dumplings.
13. Flatten the dough and roll it into a round dough, as shown in the picture.
14. Put an appropriate amount of glutinous rice filling in the middle of the dough.
15. Place the dough on the palm of your hand and fold it at the top to arrange the pattern.
16. The raw embryo of the cooked roasted wheat.
17. Boil water in a pot, put it in a steaming rack, bring the water to a boil, add the simmering wheat, cover the pot and let it steam for 5 minutes.
18. Steamed siu mai.
Tips:The noodles of Shao Mai are hot and thin, and the glutinous rice filling is cooked. Steam it on high heat for 5 minutes. If it takes too long, Shao Mai will collapse and become unformed.
