Three Fresh Sticky Rice and Shaomai

Overview

There is shaomai outside, and there used to be a small piece of meat, but now there is only rice inside, and the taste is not as good as before. You can make it yourself and eat it any way you want.

Tags

• staple food
• snacks
• home cooking
• dumpling skin
• glutinous rice
• old soy sauce
• onions
• oyster sauce
• pork shank
• soaked black fungus

Ingredients

Steps

1. 1 Dice the meat. Separate fat and thin.

   

2. 2 Dice the black fungus and onion.

   

3. 3 Cook the glutinous rice. Break up and set aside.

   

4. 4 Heat the pot, add diced fat meat and stir-fry some oil to make it more fragrant.

   

5. 5 Then add diced lean meat and stir-fry until it changes color.

   

6. 6 Add onions and saute until fragrant.

   

7. 7 Add black fungus powder and continue to stir-fry.

   

8. 8 Add dark soy sauce, oyster sauce, salt, (you can drop some balsamic vinegar, or cooking wine) and stir well.

   

9. 9 Add cooked glutinous rice and stir well. If you want to use low heat, you can also turn off the heat and mix well.

   

10. 10 Fried glutinous rice until cooked, set aside.

    

11. 11 Prepare the dumpling wrapper and roll out the edges to be thinner.

    

12. 12 Serve with rice.

    

13. 13 At the tiger's mouth of the hand, pinch it back. That's it.

    

14. 14 Wrapped siomai. Wrap them in this order.

    

15. 15 Bring water to a boil and steam for seven or eight minutes.