steamed dumplings

Recipe Recommendations

• pork stuffing appropriate amount
• glutinous rice appropriate amount
• carrots half
• Black fungus appropriate amount
• corn kernels appropriate amount
• soy sauce appropriate amount
• white granulated sugar a little
• chicken essence a little
• shisanxiang appropriate amount
• sesame oil appropriate amount
• ginger appropriate amount

• spiced
• steamed
• an hour
• simple

Steps for steamed dumplings

1

Wash glutinous rice

2

Add appropriate amount of water and soak for two hours

3

Wash and chop pork

4

After soaking the glutinous rice, remove part of the water. The water is about the same level as the glutinous rice, but just a little lower than the glutinous rice. Put it into the pot and steam it over high water until the glutinous rice is ripe (you can also steam it until it is ninety ripe, I steamed it directly), steam it and let it cool for later use

5

I bought dumpling skins and rice dumplings (I wanted to try both, so I bought two seed coats. It turns out that rice dumplings are easier to wrap, with more stuffing and easier to shape)

6

Soak the fungus and wash it and chop it into small pieces. Wash the carrot and peel it into small pieces. Corn kernels

7

Add oil into the pan, add chopped ginger and stir fry until fragrant

8

Add in the meat filling and stir fry until the meat filling changes color

9

Stir fry until color changes, add diced fungus, diced carrot, and part of corn kernels and stir well

10

Add soy sauce, thirteen spices, a little white sugar, and a little chicken essence, stir well

11

Stir well, add the cooled glutinous rice and stir well, then add a little soy sauce and stir well

12

When served, it will become a filling for Shaomai (when served, you can eat it directly as assorted fried rice, but don't add too strong flavor when seasoning)

13

Add appropriate amount of sesame oil to the filling of Shaomai and mix well

14

Take a sheet of rice hand skin, add appropriate amount of stuffing, pinch the rice hand skin together with your fingers, and tighten it with the thumb's mouth at two-thirds of the mouth to expose a little bit of stuffing

15

Trim it a little to form a green piece of roasted wheat (it doesn't matter if the shape is not well, as long as it is roughly similar)

16

Let's make another dumpling skin again. The method is the same. You can press the edge of the dumpling skin slightly thinner with your hands or a rolling pin. You can still use a rolling pin just with your hands, heh

17

Similarly, put in the stuffing and hold it with your hands, pinch it together, and tighten it with the tiger's mouth at two-thirds of the mouth to expose a little bit of the stuffing.

18

Put a corn kernel on it for decoration and take a side photo

19

Make all the raw wheat embryos in turn, place them in the refrigerator and freeze them overnight. After freezing, place them in a fresh-keeping bag and steam them as you eat. When steaming, place them in a boiling water pot and steam them over high heat for about ten minutes.

20

This was taken out of the refrigerator this morning and ready to steam. Steam in a boiling water pot over high heat for about ten minutes.

21

This is steamed. One of them is a little ugly, but it really smells so good

22

See, it's sticky, but it's not stuck together. It's a little waxy and Q at the same time

23

When I took it out, my grandma said she wanted to eat it, and later I steamed a few for her. She said that the more I ate, the more I wanted it

24

I gave it to my brother in a bag. His breakfast was a carton of milk, a boiled corn, and six steamed wheat.

steamed dumplings Make Tips

Recipe Categories

• snack recipes
• home cooking