Mushroom Shaomai

Overview

Every time I make shaomai, I slowly recall the time when my mother taught me how to make it. This is the first snack I learned from my mother. A few years ago, I didn't know how to cook at all, so my mother taught me how to cook. This taste will never be forgotten. . .

Tags

• staple food
• snacks
• pasta
• home cooking
• beginning of winter
• dried shiitake mushrooms
• five spice powder
• glutinous rice
• old soy sauce
• pork belly
• vinegar
• white sugar
• black pepper
• ginger
• green onions
• plain flour
• salt

Ingredients

Steps

1. 1 Wash the glutinous rice and cook it in a rice cooker with the usual amount of water.

   

2. 2 Wash the pork and cut into pieces, set aside the onions and ginger.

   

3. 3 Place the pork, onion and ginger into a meat grinder and grind into pieces.

   

4. 4 The pork doesn't need to be minced too much.

   

5. 5 Soak the mushrooms in warm water in advance,

   

6. 6 Cut off the roots, squeeze out the water and put it into a blender

   

7. 7 Use a mixer to mince into cubes.

   

8. 8 Heat a wok, add minced pork and stir-fry over medium heat.

   

9. 9 Stir-fry until slightly browned and turn to low heat.

   

10. 10 Pour the chopped mushrooms into the pot and stir-fry evenly.

    

11. 11 Add dark soy sauce and balsamic vinegar.

    

12. 12 Then add sugar, salt, pepper, and allspice.

    

13. 13 Continue to stir-fry evenly and turn off the heat.

    

14. 14 Put the cooked glutinous rice into the wok and stir evenly with a spatula.

    

15. 15 Mix the siu mai filling and let cool slightly.

    

16. 16 Start making Shaomai skin. Pour the flour into a basin and add half a spoonful of salt.

    

17. 17 Pour in the water slowly, stirring in the flour as you pour.

    

18. 18 Stir the flour until it becomes fluffy, take away the chopsticks and knead it into a ball with your hands.

    

19. 19 Knead until smooth dough is slightly harder than dumpling wrappers.

    

20. 20 Take half of the dough, roll it into a long strip, and cut into equal-sized pieces.

    

21. 21 Take a small ball and roll it into a ball, flatten it, and roll it out like a round dumpling wrapper.

    

22. 22 Use a rolling pin to press out the skirt.

    

23. 23 Pressed Shaomai Skin.

    

24. 24 Add appropriate amount of Shaomai filling

    

25. 25 Collect the skirt, use your fingers to wrap around the waist and skirt of the siomai, and tighten it towards the middle.

    

26. 26 The kneaded shaomai is as shown. The skirt is slightly flared and the waist is cinched.

    

27. 27 Place small pieces of oil paper or carrot slices on the bottom. Put in the steamer and steam over high heat for 8 minutes.