Homemade Shaomai

Overview

The little guy said he hadn't eaten Shaomai for a long time and wanted to be satisfied.

Chop the pork belly into minced meat, dice the carrots and dried beans, and chop the garlic and ginger. Soak the mushrooms and chop them into small pieces. Prepare corn kernels. The glutinous rice is soaked for several hours in advance and then steamed until thoroughly cooked.
Preheat the wok and add appropriate amount of oil. When the oil temperature rises, fry the garlic and ginger until fragrant.
Stir-fry the minced meat and add the mushrooms.
Add dried beans, corn kernels, and diced carrots. Adjust appropriate amount of salt, Nande, light soy sauce and oyster sauce.
Add a little water and simmer for a while.
Put the steamed glutinous rice and fried fillings into a large bowl and mix thoroughly.
Fold the dumpling skins together and roll them into thin sheets.
Put an appropriate amount of glutinous rice filling in the middle of a thin dumpling wrapper and pinch it with the tiger's mouth to make siomai.
Steam in a steamer for 15 minutes.