Shrimp Shaomai
Overview
Shaomai is also known as Shaomai, Shaomei, Xiaomi, Shaomai, Shaomei, Shaomei, and Ghost Pengtou. It describes the shape of the fluffy bunch at the top like a flower. It is a snack made of hot noodles wrapped in stuffing and steamed in a cage. It is shaped like a pomegranate, white and crystal clear, with many fillings and thin skin, and is fragrant and delicious. Fragrant and delicious, it has the advantages of steamed dumplings and pot stickers, and is often used as a banquet delicacy among the people. Born and raised in China, it has a long history. It originated in the western region of Inner Mongolia in the late Ming and early Qing dynasties. It later spread to Beijing and Tianjin and was called Shaomai. Then in Jiangsu, Zhejiang, Guangdong, and Guangxi, people called it Shaomai. There are great differences in the materials and methods of making Shaomai between the north and the south. Usually, some diced meat is added to the glutinous rice, but people here like to eat pure meat. In spring, some diced bamboo shoots are added to it. Today I made pure meat and added whole shrimps!
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Ingredients
Steps
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Bought ready-made minced pork
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Add shrimp, cooking wine, ginger juice, salt, light soy sauce, sugar and sesame oil and stir evenly to form a filling
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Sprinkle wonton wrappers with dry powder
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Use a round mold to cut out a circle
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Stack the appropriate amount of cut out dough together
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Use a rolling pin to knock out the edges on all sides, then use a rolling pin to make the middle a little bigger
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Add shrimp filling
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Slowly close it up with the tiger's mouth
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Place the wrapped siomai into a steamer lined with oil paper
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Boil water in a pot, put it in a steamer and steam for 8 minutes
