Three Ding Shaomai
1.
Because there are few people in my family, the above formula is about 15 pieces. Wash the glutinous rice and soak in water for three hours
2.
Then drain the water. There are long and round glutinous rice. Long glutinous rice is sticky. Round glutinous rice is not that sticky. Mine is round glutinous rice that is not so sticky. Long glutinous rice is OK.
3.
Cut the onion, bamboo shoots, mushrooms and pork belly into cubes. It is not recommended to use meat filling for the pork belly. Cut the mushrooms slightly larger because they will shrink. Blanch the bamboo shoots for later use.
4.
Fry the onions when you start the pan. The onions are fried until translucent. It doesn’t matter if you fry them at all
5.
Then pour the diced meat in, add a spoon of cooking wine and pepper, and fry until the diced meat changes color
6.
Add the mushrooms and diced bamboo shoots, and fry the mushrooms until soft
7.
Add the glutinous rice and fry until the glutinous rice is translucent. It seems that glutinous rice is rarely submerged, but in fact, they will turn over after being steamed. Haha
8.
Stir-fry the glutinous rice until it is translucent, add light soy sauce and dark soy sauce to consume oil and sugar. If you have your favorite braised sauce or something, you can also add some in it. At this time, the color is too beautiful.
9.
Start steaming! If you steam it on a plate like me, it will take about half an hour. If you have gauze or the like, put the stuffing in it and it will be ready in 20 minutes, so everyone can be flexible about the time.
10.
When steaming three diced glutinous rice, start to roll out the wonton wrapper.
11.
When the stuffing is steamed, let it cool and start wrapping. As long as you don’t pursue such neat folds, Baoshaomai is simple. Put the stuffing in and gather your hands up, turning while gathering, because it’s not easy to get folds close to the tiger’s mouth.
12.
You can have a bigger mouth and a smaller mouth. My glutinous rice is not that sticky. Just have a smaller mouth. Close the mouth and squeeze it tightly.
13.
Bring the steamer water to a boil, steam it for three minutes, and start eating!
Tips:
1. Some people like to steam the glutinous rice first and then stir-fry with the stuffing, but I choose to stir-fry together and then steam it, so that the rice and three diced can be more delicious
2. When steaming the rice, it is better to have gauze or the like because the dish is a little blocked from the effect of the steam.
3. For siu mai, you can roll your own bags or buy wonton wrappers. I personally think that wonton wrappers are very useful and do not affect the taste.
4. My recipe is about 15 pieces. If there are more packages, you can steam them and freeze them, and you can steam them as you eat. Hahaha, I wish everyone a good appetite.
