Teach you step by step how to make shaomai
Overview
Every time I pass by a shop selling steamed buns, my children always say they want to eat siomai, but the taste is not satisfactory! So, I went home and researched the delicious and fragrant siu mai. From then on, I couldn't control it, and I became more and more fond of making it myself!
Tags
Ingredients
Steps
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Fresh front leg meat (ratio of fat to lean is 37% or 46%, more fat means more oil), wash, peel and chop into pieces and set aside.
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Minced meat.
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Soak the dried mushrooms in water in advance.
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Soak the dried fungus in advance.
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Wash the glutinous rice and soak it two hours in advance.
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Prepare the seasoning.
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Remove stems from shiitake mushrooms and fungus, chop finely and set aside.
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Stir-fry the minced meat in a pan.
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Stir until oil comes out.
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Add mushrooms and fungus and stir-fry.
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Pour in the drained glutinous rice and stir-fry.
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Add appropriate amount of salt, thirteen spices, five-spice powder, dark soy sauce and light soy sauce and stir-fry evenly.
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Pour in the water used to soak the mushrooms and slowly fry until the water is dry. Set aside to cool and set aside.
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Bought dumpling wrappers
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Sprinkle a little flour on a cutting board (to avoid sticking), and use a rolling pin to roll out the dumpling skins one by one (about one-third larger than the original).
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Take a piece of rolled dough in your hand, scoop out the filling and put it in the middle.
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Pinch with thumb and forefinger.
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When pinching, use a small spoon to press the top while pinching the bottom with your palms. This will make it more beautiful and will not collapse when steamed.
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Wrap them one by one, dip the bottom in flour or oil, put them neatly in the steamer, and steam over high heat for 30-40 minutes.
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Let’s eat!
