Shaomai

Overview

I want to eat siomai, but I feel that the ones bought outside are not clean. Make it yourself, add whatever fillings you like.

Wash the mushrooms and soak them. Peel the carrots. Boil the corn and peel it into kernels.
Add salt, pepper and cooking wine to the minced meat and mix well.
Cut mushrooms and carrots into fine pieces. Carrots and corn are easier to cut if they are boiled together.
Soak the glutinous rice for two hours, add a little water to cook into glutinous rice, and let cool.
Heat the pan with cold oil and sauté the minced onion and ginger until fragrant.
Add minced meat and stir-fry.
On medium-high heat, add cooking wine along the edge of the pot and stir-fry to remove the fishy smell.
Add corn, carrots, mushrooms, light soy sauce, dark soy sauce, sugar, salt, chicken essence and stir-fry.
Turn off the heat, add glutinous rice and stir-fry evenly.
Roll out the edges of the dumpling skin thinly.
Add a spoonful of filling to the dumpling wrapper.
Hold the bottom of the shaomai with your palms, close your fingers together, and close the mouth of the shaomai.
This is wrapped siomai.
Add water to the steamer, add the siomai, increase the heat over high heat, and steam over medium heat for about 20 minutes. When you smell the aroma of siomai, turn off the heat and simmer for 5 minutes.
The finished product picture.