Northern Lamb Shaomai

Northern Lamb Shaomai

Overview

The leftover wonton wrappers at home are also good for wrapping siomai! Crystal clear

Tags

Ingredients

Steps

  1. Chop the lamb. If you find it too troublesome, you can also use a meat grinder.

    Northern Lamb Shaomai step 1

  2. Add the oil and cooking wine to the meat filling and stir in one direction until completely absorbed.

    Northern Lamb Shaomai step 2

  3. Add an egg and mix well.

    Northern Lamb Shaomai step 3

  4. Add chopped green onion, pepper, allspice, sesame oil, soy sauce, salt

    Northern Lamb Shaomai step 4

  5. Mix well.

    Northern Lamb Shaomai step 5

  6. Put the stuffing into the middle of the wrapper, pinch the four corners into the middle, and the siomai is wrapped. Put it on the drawer cloth

    Northern Lamb Shaomai step 6

  7. Boil the water in the pot, put the siomai in, and sprinkle some water on the siomai to prevent the skin from drying out. There should be gaps between the siomai to prevent sticking.

    Northern Lamb Shaomai step 7

  8. Turn on the fire for 8 minutes and you'll be fine when you smell the aroma.

    Northern Lamb Shaomai step 8

  9. The skin is thin and the filling is large, crystal clear, one bite at a time, and there is still juice when you bite it!

    Northern Lamb Shaomai step 9