Name: Three Fresh Shaomai
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 200g Minced meat; 100g shrimp; 100g Shiitake Mushrooms; 100g Water hair fungus; Some Green onion ginger; Some salt; Some Soy sauce; Some Chicken Bouillon Powder; Some Five spice powder; Some sesame oil

Three Fresh Shaomai

by West Horse Gardenia

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

My girl doesn't like dumplings, all stuffed stuffed stuffed buns, but siu mai. I often make some glutinous rice and siu mai with fresh meat, and today I changed it to three fresh stuffing. This three-fresh roasted barley is added with fungus, shiitake mushrooms and shrimps, of course, as well as meat that you like to eat. . .

Shaomai, also known as Siu Mai, Xiao Mi, Shao Mai, Shao Mei, Shao Mei, and Ghost Puff, is a kind of pasta snack that is steamed and steamed with hot noodles as a wrapper and a flower-like shape at the top. Shaped like a pomegranate, it is white and crystal clear, the filling is thin, and the fragrance is delicious. He was born and raised in China and has a long history. In Jiangsu, Zhejiang, Guangdong, and Guangxi, people call it Shaomai, while in Beijing and other places they call it Shaomai. It is fragrant and delicious, and has the advantages of xiaolongbao and pot stickers. It is often used as a banquet delicacy among the folks. "

Three Fresh Shaomai

1. Prepare the meat stuffing with shrimps, fungus and mushrooms.

2. Add flour and water to knead the dough.饧 to 30 minutes.

3. Add the minced green onion and ginger and stir well.

4. Then add soy sauce salt chicken essential oil five-spice powder and stir well. Supremacy.

5. Chop the fungus, shiitake mushrooms and shrimp into fine pieces.

6. Add to the flavored meat filling.

7. Stir well.

8. Divide into evenly sized dough.

9. Take a small dough and roll it into a dough sheet with a thick middle and a thin outer periphery.

10. Press out the folds on the outside, like a lotus leaf.

11. Put the filling in the middle.

12. Hold the edge of the siumai with your thumb and index finger, and gently close it.

13. Do it one by one.

14. Pour water into the steamer and bring to a boil, put oil on the drawer, put in the siu-mai, and steam on high heat for 10 minutes.

Tips:
Baking siumai is simpler than buns. It does not need to be sealed. After the meat is put in the seasoning, stir in one direction and mix well.