Glutinous Rice Shaomai

Soak glutinous rice, mushrooms and fungus for three hours in advance

Fungus foam

Cook the wood ear mushrooms in boiling water

Pour out the glutinous rice water and add the water used to soak the mushrooms. Because the soaked glutinous rice has a lot of water, a small amount of water is enough. Put it in a rice cooker and steam it

Wood ear mushrooms and carrots chopped

Chop the meat, stir in ginger, garlic, oil, salt, soy sauce, thirteen spices, mix well, and marinate for half an hour Recipe

Heat oil in a pan, add more oil, add minced meat and stir-fry

When the minced meat changes color, add fungus, etc. and continue to stir-fry

Add the beaten glutinous rice and continue to stir-fry

Add dark soy sauce and salt, stir-fry evenly, turn off the heat and put it into a basin. Hurry and soak the wok in water, otherwise it will be difficult to clean

Stack 5 dumpling wrappers, roll out the edges thinly and make it thicker in the middle

Comparison of the size of the original dumpling skin and the rolled one

Put an appropriate amount of glutinous rice filling on the dumpling skin

Hold the skin with one hand, and put the skin away with the thumb and index finger of the other hand, exposing part of the glutinous rice filling

The thumb and index finger exert a little force and form a concave circle

When the siomai buns are halfway done, start boiling water. When the water is boiling, wrap the siomai and put it in the pot. Steam for 6 minutes. Turn off the heat and simmer for two minutes

Remove it from the pot lotus in time to avoid adhesion and breakage. The wrapped siomai can be frozen directly. When eating, take it out and steam it in a pot with cold water before eating

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