Shaomai is similar to steamed dumplings, but there are some differences in appearance. Many people think that it is difficult to roll roasted skin. Of course, it would be easier if there were professional tools! If you don't have a special tool, find a way yourself. One of my older sisters is also very interesting in making steamed dumplings. She just folds the rolled dumpling skins with more flour and then folds them in half, and then squeezes the edges of the dumpling skins with her hands, so that the skirt edges are formed. It's also very nice. The steamed dumplings I made are even simpler. The rolled dumpling skins can be pushed and rolled around the edges. The steamed dumplings are what you see, and you can eat them without tools.
The prawns in autumn are really fat! I bought a lot of big and small ones and stuffed them in the refrigerator and kept them to eat slowly. The shrimp we used today is quite small, and the shrimp and spinach taste very delicious! This is the first time I have used spinach as stuffing. It's really delicious. The steamed dumplings were quickly wrapped, like small flowers in full bloom, small flowers blooming in a steamer!
Spinach and shrimp roast cakes
By EveJast
Recipe Recommendations
- spinach appropriate amount
- shrimp appropriate amount
- flour appropriate amount
- yeast appropriate amount
- qingshui appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- shrimp oil appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- MSG appropriate amount
- spiced powder appropriate amount
- sesame oil appropriate amount
Steps for Spinach and shrimp roast cakes
1
Wash the spinach to control moisture.
2
Add a little salt after boiling the water, then blanch the spinach in water. Remove the spinach immediately after it becomes green and control the moisture.
3
Chop the spinach and drain the water. Set aside.
4
Remove the sand lines from freshly peeled shrimp, and fry the shrimp heads into shrimp oil for later use (not photographed at this step).
5
Cut the processed shrimp into small slices.
6
Add a little cooking wine to the shrimps and stir to remove the fishy smell.
7
Add five-spice powder, soy sauce, salt, and monosodium glutamate to shrimp, and stir well.
8
Add freshly fried shrimp oil and mix well.
9
Add chopped green onion and shredded ginger and mix well.
10
Add appropriate amount of sesame oil, and then use chopsticks to stir in one direction to produce the gum.
11
Add chopped spinach.
12
Mix well and the stuffing is ready.
13
Blanch half of the flour with boiling water, and use cold water for the other half of the flour.
14
Finally blend into dough.
15
Use a knife to cut into dumplings, which are slightly larger than the dumplings used to make, roll them into a round skin and then push them around the edge of the round skin to form the steamed dumplings skin.
16
Put the spinach and shrimp filling on the steamed rice skin.
17
Use the tiger's mouth to help make steamed sales.
18
Bring the water in the pot to a boil, add it to the fire and steam for 8 minutes.