Delicious and juicy---Shaomai with fresh meat and diced bamboo shoots
Overview
The siomai blooms like flowers in the steamer. Pick one up carefully and peck it gently. The sweet juice overflows. The skin is thin and chewy. The meat in the filling and the bamboo shoots are perfectly blended to create a fresh but not greasy taste. You can't stop taking one bite after another.
Tags
Ingredients
Steps
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Peel the spring bamboo shoots, slice the tender stems, blanch them in a pot of boiling water for a while and take them out.
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Wash the shrimps, pick out the mud intestines, remove the shells and dice them; cut the bamboo shoots into small pieces; mince the green onions and ginger.
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Put the meat filling into a basin, add light soy sauce, salt, sugar, and cooking oil, and mix well; add the stock into the meat filling in batches, and stir in the same direction.
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Stir in 1/2 of the shrimp, diced bamboo shoots, and minced green onion and ginger into the meat filling, and stir evenly.
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Use a rolling pin to roll out the dumpling wrappers thinly on all sides to form a Shaomai wrapper.
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Wrap in the filling and shape so that the mouth opens into a flower shape.
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Place shrimps one at a time on top of the siomai.
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After the water in the steamer boils, add the siomai dough and keep steaming over high heat for 8 minutes.
