Zongxiang steamed dumplings
These are the last few rice dumplings that have been hidden in the house. If you don't eat them, the shelf life will pass. Traditional eating methods are nothing new, so today, we will transform the rice dumplings. If you have unfinished rice dumplings in your refrigerator, try this method. It's very delicious
Recipe Recommendations
- pork stuffing 200 grams
- Shaomai Pi 500 grams
- carrots half a
- mushrooms 3 flowers
- shrimp skin appropriate amount
- ginger 1 tablespoon
- onion 1 tablespoon
- spiced powder a little
- soy sauce 2 tablespoons
- salt 1 teaspoon
- chicken essence 2 teaspoons
- sugar a little
Steps for Zongxiang steamed dumplings
1
Peel the rice dumplings and place them in a bowl. Heat in the microwave for 1 minute to soften the rice dumplings.
2
Stir up rice dumplings with chopsticks, let cool, and set aside.
3
Heat the frying pan and pour in cooked lard, add chopped green onions, ginger, and five-spice powder and stir-fry.
4
Pour in the meat filling and stir fry.
5
Pour in the shrimp skins and stir well.
6
Add shredded carrots and shredded mushrooms and stir-fry well.
7
Add soy sauce, Shaoxing wine, salt and sugar and stir well.
8
Drain the soup in the pan over medium heat, and finally add chicken essence to season and turn off the heat.
9
Cool the fried stuffing, mix it with the rice dumplings and mix well to make the Shaomai stuffing.
10
Take a stack of roasted meat skins and stack about 6-7 pieces together.
11
Use your thumb and index finger to pinch the edges of the baked goods thin and form a wavy shape, so that the baked goods will be very beautiful.
12
. Take a steamed pork skin and put the stuffing in the middle.
13
Use the tiger's mouth of your hand to gather the roasted meat skin. Make water in a steamer and bring it to a boil, add it to the steamed meat and steam it. Since the filling is already cooked, there is no need to steam for too long, as long as the outer skin is cooked.Zongxiang steamed dumplings Make Tips
A few words: It is best to use white rice dumplings or fresh meat dumplings without any ingredients to make this shaomai filling, and not use fruity rice dumplings. When making your own shaopai skin, it is best to use boiling water and dough.