Babao steamed dumplings
By JeremyWard
Blooming and wealth are not only festive and auspicious, but also have far-reaching meanings, but also bright and rich colors. The eight treasures and steamed wheat evolved from dumplings add a lot of color to the festive feast.
Recipe Recommendations
- dumpling skin 200g
- glutinous rice 100g
- sausage 50g
- Hymie 30g
- pea appropriate amount
- corn appropriate amount
- carrots appropriate amount
- mushrooms 40g
- black fungus 40g
- onion 1/2
- oil 2tbs
- white pepper 1ts
- salt 1ts
- salty and fresh
- steamed
- half an hour
- simple
Steps for Babao steamed dumplings
1
Soak glutinous rice for more than 6 hours in advance, add appropriate amount of water, steam into glutinous rice for later use; blanch peas and corn in water for 1 minute and remove it for later use;
2
Heat the oil in the pan, stir-fry the chopped onions until fragrant, then add diced sausage, diced mushrooms, diced sea rice, peas, corn, diced black fungus, diced carrot, oyster sauce, salt, and white pepper powder, stir fry for 2 minutes before taking out the pan for later use;
3
Mix the glutinous rice with 2, stir well while hot, and wrap it into the dumpling skin to make a steamed bun shape;
4
Put boiled water on the drawer and steam for 5-8 minutes over high heat.Babao steamed dumplings Make Tips
1. The filling for shumai can be freely combined according to personal preference. Dumpling wrappers can also be substituted with wonton wrappers.
2. Make sure to pinch the center of the shumai firmly; otherwise, there is a risk of them "blooming" during the steaming process.
3. Try to make them small, so they look more exquisite and are easier to eat.