Shiitake Mushroom Mixed Shaomai (dumpling Skin Version)

Name: Shiitake Mushroom Mixed Shaomai (dumpling Skin Version)
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 120g Glutinous rice (raw); 100g Assorted dishes; 3 large flowers Shiitake Mushrooms; Some dumpling skin; 2 tbsp Soy sauce; 1 tablespoon Oyster sauce; 1 tsp Sugar; 1 tablespoon Amount of salt

by Pointy Lab

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Shao Mai is a very popular specialty snack, which is said to originate from steamed buns. The main difference between it and steamed buns is that it uses unfermented noodles to make the skin, and that the top is not sealed and made into a pomegranate shape. Nowadays, the fillings of siu mai are also varied. Everyone has made changes according to their own tastes. There are vegetarian and meaty ones, but my only favorite is glutinous rice. You can add or not add meat, as long as there is The glutinous rice is good. The glutinous rice with savoury flavors was sticky and distinct. I couldn't help but put one in my mouth. Especially with some Totole fresh chicken sauce, this vegan filling becomes wonderful.

Ingredients

120g Glutinous Rice (raw)
100g Assorted Dishes
3 large flowers Shiitake Mushrooms
Some Dumpling Skin
2 tbsp Soy Sauce

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1 tablespoon Oyster Sauce

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1 tsp Sugar

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1 tablespoon Amount Of Salt

Shiitake Mushroom Mixed Shaomai (dumpling Skin Version)

1. Wash the glutinous rice thoroughly, soak it in water for 2-3 hours, put it in a container, add water higher than one nail of the glutinous rice, and steam the glutinous rice.

2. Prepare other ingredients, diced shiitake mushrooms, prepare mixed vegetables

3. Heat oil in a pan, add mixed vegetables and stir fry a few times

4. Add shiitake mushrooms and stir fry for a while

5. Add all the seasonings except salt and stir well

6. Pour the glutinous rice, stir-fry until there is no stock in the pot and the ingredients are dry, and the taste is not enough, then add a little salt and stir well.

7. Take a dumpling wrapper, roll it out thinner, and put an appropriate amount of fried glutinous rice filling

8. Push the skin up with a tiger’s mouth, and then pull it up slightly,

9. Put them into the steamer/steamer one by one.

10. Steam for about 12 minutes after the water is boiled

Tips:
I directly used the mixed vegetables that match well. If you don’t have one, you can prepare the three ingredients yourself.
You can also put glutinous rice in a rice cooker and cook it like rice.

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Shiitake Mushroom Mixed Shaomai (dumpling Skin Version)

Ingredients

Shiitake Mushroom Mixed Shaomai (dumpling Skin Version)

Comments

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