Homemade Shaomai
Overview
The preparation is simple. The fragrance of the pea flour and mushrooms combined with the glutinous aroma of green onions will fill your heart with joy.
Tags
Ingredients
Steps
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Two kilograms of glutinous rice (depending on your needs, I plan to make more), five or six large mushrooms (a little more is fine here, there are only five mushrooms left at home and I am too lazy to go out and buy them, so I will just use them), half an onion, one carrot, half a kilogram of peas, and a kilogram of dumpling wrappers. Two tablespoons of oyster sauce, two grams of five-spice powder, appropriate amount of salt, one tablespoon of sugar, and one tael of cooking oil.
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Soak the glutinous rice for four hours in advance (I soaked it the night before before going to bed), wash it twice, drain the water, pour it into the steamer and steam it over high heat for fifteen minutes.
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Add water to the wok and bring to a boil. Add the carrots and peas cut into small pieces into the pot and cook until cooked (about two minutes). Drain and set aside.
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Cut the onions into small pieces, clean the mushrooms and cut them into small pieces for later use.
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Pour oil into the pot and heat until it is 50% hot. Add onions and stir-fry until fragrant. Add diced mushrooms and stir-fry for one minute. Add peas and diced carrots and stir-fry evenly before seasoning. Add salt, five-spice powder, oil, and sugar and stir-fry for one minute.
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Add the steamed glutinous rice and stir-fry evenly, set aside.
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Roll out the edges of the dumpling skin thinly to form a thick center with thin edges. Place the fried fillings in the middle, press it tightly with a spoon, and close it with a tiger's mouth to make it look like a gourd without sealing the top. The Shaomai Raw Pi is ready.
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After all the Shaomai Raw Pi is done, put it into a steamer and boil the water for five minutes. Let it simmer for another three minutes, take it out of the pan and put it on a plate.
