Name: Shiitake Mushroom and Sticky Rice Shaomai
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g Pork filling; 100g Shiitake Mushrooms; 100g Glutinous rice; A handful corn kernels; A handful Green peas; 20 sheets dumpling skin; Some Cooking oil; a little chopped green onion; a little salt; 1 tablespoon Oyster sauce; a little Sugar; 1 tablespoon Soy sauce

Shiitake Mushroom and Sticky Rice Shaomai

by Lin Ma loves food

4.9 (1)

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Serving

Shaomai is also known as Shaomai, Xiaomi, Shaomai, etc. The materials and methods of siumai are very different in the north and south. Beef and mutton are used in the north and glutinous rice is used in the south.
Today I will make a glutinous rice siumai with shiitake mushrooms. The glutinous rice siu mai is a famous southern specialty snack. It is especially famous in the Jiangsu, Zhejiang and Shanghai areas. I was amazed the first time I ate it. After I came back, I tried it at home, but I didn't expect to be liked by the whole family. The steamed siu mai resembles small flowers in full bloom, charming and coveting.
Shaomai husk can be made by mixing noodles by yourself. I lazily use the ready-made dumpling wrappers I bought.

Shiitake Mushroom and Sticky Rice Shaomai

1. Soak the glutinous rice overnight in advance.

2. Spread a piece of oil paper on the steaming pan, and spread the soaked glutinous rice thinly on the steaming pan.

3. Fill the water box of the steamer with water, select the fresh and tender steaming mode, and steam the glutinous rice for 20 minutes. After steaming, let it cool for use.

4. To prepare the ingredients, cut the shiitake mushrooms into small cubes, pork filling, chopped green onion, corn kernels, and pea kernels.

5. Pour an appropriate amount of cooking oil into the pot, stir-fry the chopped green onion, add the pork filling and stir fry.

6. Stir-fry until the pork filling turns white, add diced mushrooms and stir-fry.

7. Add oyster sauce, dark soy sauce, sugar, and salt and stir fry.

8. Add steamed glutinous rice, corn kernels, and pea kernels.

9. Stir all the ingredients evenly and add a little water if it feels dry.

10. Prepare some dumpling wrappers. Roll the edge of the dumpling wrapper in a circular motion with a rolling pin, and roll it into a wavy and bumpy shape.