Traditional Hui Shaomai
1.
Add salt, light soy sauce, dark soy sauce, pepper, oyster sauce, chicken powder, and sugar to the meat filling. About 300 grams of meat 150 grams of water
2.
Add seasoning oil and sesame oil and mix well, chopped onion, add beef filling, mix well and chill in the refrigerator for about 20 minutes
3.
Take out the minced meat from the refrigerator and prepare to wrap
4.
A few hours in advance or overnight, use 80% hot water, 20% cold water and a little salt and put the noodles in the refrigerator for refrigeration. During the period, you should knead several times to make the noodles fully wake up. Take out the siumai from the refrigerator an hour before it reaches room temperature and knead it into sticks
5.
Cut into uniform size
6.
Roll into a thin skin, slightly thicker than wonton skin
7.
Then use starch to make hand powder and spread around the thin skin with a rolling pin to roll out the wrinkles to make the outer edge thinner
8.
Put in an appropriate amount of stuffing, gather the surroundings together by hand and pinch it tightly.
9.
Boil the steamer, put the shaomai on the steamer for 5 minutes, turn off the heat and steam for 1 minute. Serve. The steamed shaomai has a lot of soup, be careful
Tips:
The mixed filling needs to be refrigerated. The easy-to-bake noodles must be fully awake and kneaded so that the skin can be smooth and smooth. Use starch to make the noodles (called hand powder in some places) and the crust tastes smooth.
The seasoning oil is made from aniseed pepper, scallion, ginger, garlic, and coriander.
