Ninghua Shaomai
By MilanBlick
Ninghua shaomai is a very famous snack in Ninghua County, Fujian Province, and the shaomai made is different from that of any other place. The key lies in the shaomai skin, which is unique in the country! Everyone may wish to try it, it is absolutely delicious!!
Recipe Recommendations
- Taro 500g
- sweet potato starch 约350g
- pig lean meat appropriate amount
- chives appropriate amount
- radish appropriate amount
- mushrooms appropriate amount
- bamboo shoots appropriate amount
Steps for Ninghua Shaomai
1
Cut lean pork meat, chives, mushrooms, radishes, bamboo shoots, etc. into fine dices, put oil in the pan, stir-fry the above ingredients until seasoning, and remove from the pan for later use.
2
Steam the taro in a pan, peel and peel, place it in a pot and mash, then gradually add sweet potato starch, and knead it repeatedly to form a dough.
3
Take an appropriate amount of dough and knead it into a round ball in the palm of your hand.(When making shaomai skin, because the shaomai skin does not have the toughness of flour skin, you cannot roll it with a rolling pin, you must pinch it with your hands) and twist the round ball into the shape of the small bowl in the picture.
4
Take an appropriate amount of the previously prepared filling and place it into a small bowl, hold it in the palm of your left hand, and gradually tighten the mouth of the small bowl with your right hand.(Slowly rotate the roast meat while tightening, so that the mouth will tighten slowly)
5
Done!
6
Put the steamed buns on the drawer and steam for about 20 minutes over high heat. During the steaming process, sprinkle a small amount of water on the steamed buns 2-3 times. After taking out and placing on a plate, sprinkle with cooking oil and soy sauce.(The steamed buns will stick to each other when placed on a plate, so remember to drizzle them with oil.) Serve it hot, it is definitely a rare delicacy!