Shaomai with Bamboo Shoots and Pork

Overview

Southerners are not good at making dumplings, let alone rolling out the dough, so sometimes when I want to eat them, I just go to the market to buy ready-made dumpling wrappers and make stuffing wrappers. I can’t figure out the pleats of the dumplings, so my son is very dissatisfied with this, so I directly make them into the shaomai of our southern restaurant. I pinch it casually, but my son eats the entire dumpling in one go

Tags

• staple food
• pasta
• home cooking
• breakfast
• dried bamboo shoots
• dried shiitake mushrooms
• dumpling skin
• egg
• light soy sauce
• old soy sauce
• pork belly
• sugar
• carrot
• ginger
• pepper
• sesame oil

Ingredients

Steps

1. 1 Finished product

   

2. 2 All ingredients except dumpling wrappers are cooked in a food processor

   

3. 3 All crushed to this state

   

4. 4 Put it into a basin and add all the seasonings and a little water

   

5. 5 Then keep stirring and put it in the refrigerator to marinate for half an hour

   

6. 6 Here, take the ready-made dumpling wrappers and use a rolling pin to roll the edges into ruffles

   

7. 7 Then take an appropriate amount of filling and place it in the middle

   

8. 8 Use both hands to push the siomai into the middle and the siomai is ready

   

9. 9 Put it into a boiling steamer and steam it for about 10 minutes. It tastes great when eaten hot