Shaomai

Overview

Shaomai should belong to the glutinous rice family, or it can also belong to the steamed bun family. You can create it according to your own wishes. Its fillings are very simple and casual. It can be all meat or all vegetables. You can eat it how you want?

Tags

• snacks
• common dishes
• cantonese cuisine
• children
• breakfast
• all-purpose flour
• celery
• glutinous rice
• ham meat
• lard
• light soy sauce
• mushrooms
• old soy sauce
• onions
• carrot

Ingredients

Steps

1. 1 Soaked shiitake mushrooms, preferably small shiitake mushrooms from the Northeast.

   

2. 2 Prepare all the ingredients and soak the glutinous rice. If you want to eat it on the same day, you can soak it in boiling water.

   

3. 3 If you want to steam it, it’s best to use my method.

   

4. 4 Because glutinous rice is harder to cook than rice, it is best to cook it for a longer time, using an electric pressure cooker for about fifteen minutes.

   

5. 5 At this point you can cut all the ingredients into small cubes.

   

6. 6 Boil water to scald noodles. It must be boiling water.

   

7. 7 This is what the hot noodles look like when kneaded into a ball.

   

8. 8 Cover with a damp cloth and let it rest for about ten minutes.

   

9. 9 At this time, the glutinous rice in the pressure cooker is ready.

   

10. 10 You can also use vegetable oil instead of home-cooked lard. But it’s still delicious when fried in lard.

    

11. 11 Put lard in the pot and prepare to fry the ingredients.

    

12. 12 Add the bacon or sausage first, stir-fry it until fragrant, then add all the ingredients one by one and stir-fry quickly. Medium to medium rare is fine.

    

13. 13 At this time, add the glutinous rice and mix well, add dark soy sauce for coloring and a small amount of light soy sauce. You don't need to add water. If it is too dry, you can add a small amount of water.

    

14. 14 Each joins in little by little. Taste good.

    

15. 15 At this time, the filling of the siomai, which is glutinous rice, is ready. The aroma is fragrant and very tempting.

    

16. 16 Cut some carrot slices. Smart sisters should all know what it is used for?

    

17. 17 After the dough has risen, knead it into small pieces.

    

18. 18 The rolled out dough is about ten centimeters in diameter.

    

19. 19 The rolled out dough should have fungus edges.

    

20. 20 This is the magic tool for making siomai, a fifteen milliliter spoon. A regular small spoon will also work.

    

21. 21 Follow step nineteen. Wrap in stuffing.

    

22. 22 Use your thumb and index finger to hold the neck of the shaomai, and use a hook to compress the stuffing on top.

    

23. 23 One siomai is exactly 50 grams.

    

24. 24 After everything is wrapped, steam it in a drawer for about eight minutes.

    

25. 25 Wait patiently and clear the stove.

    

26. 26 Let’s get a close-up.

    

27. 27 Artistic photo! It must look good and taste good. ^_^