Black Rice and Shaomai

Black Rice and Shaomai

Overview

How to cook Black Rice and Shaomai at home

Tags

Ingredients

Steps

  1. Finely chop the pork belly.

    Black Rice and Shaomai step 1

  2. Cut the peas, mushrooms, carrots, and sweet corn with a knife.

    Black Rice and Shaomai step 2

  3. Cut the tofu into small cubes.

    Black Rice and Shaomai step 3

  4. Blanch the spring bamboo shoots and chop into thin pieces.

    Black Rice and Shaomai step 4

  5. Steamed black rice.

    Black Rice and Shaomai step 5

  6. Blanch the peas in boiling water for 2 minutes, remove and cool.

    Black Rice and Shaomai step 6

  7. Put the pork belly into the pot and stir-fry over low heat to release the oil.

    Black Rice and Shaomai step 7

  8. Add tofu and fry.

    Black Rice and Shaomai step 8

  9. Add mushrooms, carrots, and diced bamboo shoots and stir-fry.

    Black Rice and Shaomai step 9

  10. Add peas and sweet corn and stir-fry until cooked. Add salt, cooking wine and light soy sauce to taste.

    Black Rice and Shaomai step 10

  11. Add black rice.

    Black Rice and Shaomai step 11

  12. Stir well and let cool.

    Black Rice and Shaomai step 12

  13. Stack 5 dumpling wrappers and roll them out thinly around with a dumpling stick.

    Black Rice and Shaomai step 13

  14. Hold the dough with your left hand, put in an appropriate amount of filling, use your right hand to close the dough toward the upper center, and when it is about to close, pinch the neck of the dough with your left hand to open the mouth into a flower shape.

    Black Rice and Shaomai step 14

  15. Prepared siomai.

    Black Rice and Shaomai step 15

  16. Put it in a steamer, bring the water to a boil and steam for about 8 minutes.

    Black Rice and Shaomai step 16

  17. A portion of black rice and shaomai.

    Black Rice and Shaomai step 17