material
500 grams of glutinous rice
200g pork.
Lentinus edodes100g
Onion120g
Carrots (optional) 80g
A pack of dumpling wrappers is about 30 yuan.
Oyster oil 35g
50 grams of soy sauce
3 grams of salt
25 g sugar
A little cooking wine
Practice of steamed dumplings with glutinous rice skin
Soak glutinous rice in cold water for at least 4 hours in advance. The simplest thing is to soak it in the refrigerator for one night and then drain it.
Dice carrots, mushrooms and onions. Cut the carrots into small pieces. Don't put it away if you don't like it. Because my girl has a crush on Piggy Peggy recently, so I added them. The color is good.
Dice the pork and grab it with a little cooking wine. No nausea, no meat, no meat! It is important to say it three times. The best way to eat steamed dumplings is to eat small pieces of meat. Don't be afraid to cut them for only a few minutes.
Heat the pan, add a little oil about 30g, then add chopped green onion and stir fry.
Stir-fry until fragrant. Add diced meat and continue to stir-fry.
After the diced meat changes color, add carrots and diced mushrooms and continue to stir fry.
When carrots and diced mushrooms are soft, add drained glutinous rice and stir fry.
Pour in oyster sauce, soy sauce, sugar and salt at one time. It is best to mix it in a bowl in advance and then pour it in. Stir well until the glutinous rice becomes transparent, then turn off the heat.
Put the stir-fried glutinous rice pork stuffing on a steamer for 15-20 minutes, a rice cooker for 20 minutes and a stove for 15 minutes. Don't take too long, otherwise the glutinous rice will be too soft and sticky to eat if it absorbs too much water.
When steaming glutinous rice pork stuffing, you can start processing dumpling skins. It's simple. You can roll the skin into waves by rolling the edge of the skin thin with a rolling pin.
Steamed glutinous rice pork stuffing can be wrapped with a little heating. Basically, it's best to spread stuffing, a little more than in my picture. This is the first one, with a little less stuffing. It is better to be full.
Close the epithelium slowly with a tiger's mouth, and press it with chopsticks while closing, so that the stuffing will not flow out.
Steam in boiling water for 3.4 minutes.