Simple and Easy to Make Glutinous Rice Shaomai

Name: Simple and Easy to Make Glutinous Rice Shaomai
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Glutinous rice; 100g Pork Plum Strips; 1 carrot; 50g Shiitake Mushrooms; 2 pieces shallot; a little Table bean; Some dumpling skin; 2 tablespoons Cooking oil; 2 tablespoons Soy sauce; 2 tablespoons Oyster sauce; a little Sugar; 1 tablespoon Cooking Wine; Some starch

by Jinling Meizi

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Siu Mai, also known as siu mai, refers to the shape of a fluffy bunch folded like a flower at the top. It is a steamed snack wrapped in hot noodles. Shaped like a pomegranate, it is white and crystal clear, the filling is thin, and the fragrance is delicious. It has the advantages of Xiaolongbao and pot stickers, and is often used as a banquet delicacy among the folks. However, there are big differences in the materials and methods of making siumai from the north and the south. I have always liked glutinous rice food, and the shaomai stuffed with glutinous rice is no exception. I often make some gluttonous foods at home. Many people find it difficult to make noodles. Today, Meizi will share with you a method of using dumpling wrappers to make siu mai, which is very simple and practical! Both breakfast and dinner can be enjoyed. You can wrap Shaomai and quick-frozen in the evening, steam it in the morning, or steam it in the evening and heat it directly in the morning!

Simple and Easy to Make Glutinous Rice Shaomai

1. Clean the glutinous rice, soak it in clean water overnight, and let it dry in a steamer to cook.

Simple and Easy to Make Glutinous Rice Shaomai recipe

2. Clean the pork and plum strips and cut into small cubes, add cooking wine and starch and mix evenly.

3. Cut carrots, shiitake mushrooms, and green onions into granules.

4. Put a little oil in the wok, stir-fry the carrots, then add the mushrooms, stir-fry, and serve.

5. , Put an appropriate amount of oil in the pot, stir-fry the diced meat until the color changes, add oyster sauce, light soy sauce, sugar, etc. to taste.

6. Then add steamed glutinous rice, mushrooms and carrots, stir with chopped green onion, and it is the siu mai filling.

7. Roll out the dumpling skin first, and then roll it around the outer edge of the dumpling skin into a lace shape.

8. Take a rolled dumpling wrapper and put an appropriate amount of stuffing on it. Place it on your hand and squeeze it tightly with a tiger's mouth.

9. Put the cooked siu mai in a pot of boiling water and steam for 10 minutes on high heat.

Tips:
1. Steamed glutinous rice after soaking is more delicious than boiled.
2. Stir-frying carrots with oil is more conducive to nutrient absorption.