steamed dumpling
Shaomai, also known as Shaomai, Xiaomi, Shaomai, Shaomei, Shaomei, and Guipengtou, describes the shape of a fluffy bundle folded into a flower at the top. It is a kind of pasta snack that is steamed with hot noodles as the skin and wrapped in stuffing. It is shaped like a pomegranate, white and crystal clear, with many fillings and thin skins, and has a delicious fragrance. Born and raised in China, he has a long history. In Jiangsu, Zhejiang, Guangdong, and Guangxi, people call it Shaomai, while in Beijing and other places they call it Shaomai. It is fragrant and delicious. It has the advantages of Xiaolongbao and pot stickers. It is often used as a banquet delicacy among the people.
Recipe Recommendations
- pork stuffing appropriate amount
- carrots appropriate amount
- winter mushroom appropriate amount
- dumpling skin appropriate amount
- oyster sauce 1 scoop
- edible oil 0.5 spoon
- sesame oil appropriate amount
- soy sauce appropriate amount
- salty and fresh
- steamed
- half an hour
- simple
Steps for steamed dumpling
1
Soak carrots and mushrooms in hair, wash, and chop into pieces.
2
Place the pan on heat, add a little oil and heat, add mushrooms and shredded carrots, stir-fry for 2 - 3 minutes and set aside.
3
Mix pork stuffing, shrimp paste, winter mushrooms, and carrot, add 2 tablespoons of soy sauce, 1/2 tablespoon sesame oil, 1 tablespoon oyster sauce, and 1/2 tablespoon of white sugar, and stir well. Add a little onion and ginger water to make the steamed wheat filling.
4
Use a rolling pin to roll the dumpling skin thin around the skin to make the steamed dumpling skin.
5
Wrap in the filling, hold the dough with your left hand, and close the dough toward the center with your right hand.
6
When closing, use the index finger and thumb of your right hand to pinch the neck of the blank to open the mouth into a flower shape.
7
Make a number of roasted green pieces and place them in the steamer.
8
After the steamer water boils, put in the steamer and steam for 8 minutes on high heat.