Sujin Shaomai
1.
Ingredients, white shark high-gluten wheat flour, pork belly, carrots, green beans, chives, ginger, glutinous rice soaked overnight.
2.
Add half of the hot water and half of the cold water to the high-gluten wheat flour, knead into a half-hot dough with moderate hardness, cover with plastic wrap, and wake up for 20 minutes.
3.
Put the glutinous rice and green beans in a steamer and steam for 20 minutes. Steam the green beans for 5 minutes and then take them out.
4.
Carrots are sliced in half and chopped into mince. The pork belly is divided into fat and thin pieces. Cut into small dices, chopped green beans, chopped green onion and ginger, and take out the steamed glutinous rice for later use.
5.
Put the diced fat in the wok and stir-fry to get the oil.
6.
Add green onion and ginger to make a fragrance.
7.
Add the diced pork and stir fry until the color changes.
8.
Pour in light soy sauce, dark soy sauce, five-spice powder, umami soy sauce and monosodium glutamate.
9.
Pour in diced carrots and green beans and stir-fry evenly.
10.
Pour the glutinous rice and stir fry.
11.
Sprinkle with salt, stir-fry with sugar, and set aside.
12.
After the dough is vented and kneaded into long strips, cut into small pieces, then press flat, and roll it into thin lotus-shaped shaomai skins.
13.
Take a piece of siu mai, put an appropriate amount of glutinous rice filling in the middle, close the mouth with the mouth of the left hand, and sprinkle an appropriate amount of carrots to form the raw embryo of siu mai, and so on to make all the siu mai.
14.
Fill the pot with water, place the steamed castor on the steaming cloth, then place the carrot slices on the bottom, and place the raw shaomai embryos on top.
15.
Cover the pot, boil water on high heat, then turn to medium heat and steam for eight minutes. After the heat is turned off, it will be out of the pot for three minutes.
