How to make Shaomai?
The first step: we chop the mutton into stuffing. Try not to use a meat grinder and do it yourself. Chop it yourself.
Step 2: Prepare a piece of ginger and two green onions, wash them both, then chop them into minced ginger and minced green onions
Add them to the minced mutton stuffing. Be sure to prepare enough ginger.
Step 3: Add ginger powder and allspice powder to our stuffing, and then stir evenly
Step 4: Mix 2 tablespoons of starch with warm water to make a paste and stir them evenly. Then add an appropriate amount of salt and pour it into our mutton stuffing and continue stirring. Use warm water when making the paste, so that the steamed shaomai will not be burnt.
Step 5: Place our meat filling in the middle of the prepared Shaomai skin, and gather the skin toward the middle
Do not burn the wheat skin too hard. The cooked siomai looks better. If you roll it by yourself, it must be rolled with starch, and you should also use starch as a covering during the wrapping process
Step 6: Put it in the pot and start steaming. It will be steamed over high heat for 10 minutes< /p>
Step 7: Start eating. There should be enough vinegar and soy sauce plus chili oil when eating. It would be better if there is a big pot of tea. This is good for digestion, otherwise it will be too oily.
I hope my answer can help you, thank you for watching.
The old man at home has bad teeth and wants to eat soft food, so he has to eat Shaomai for breakfast. I just did it today when I had some free time.
The recipe for Shaomai is as follows: Ingredients: 2 pounds of glutinous rice, 2 pounds of dumpling skin/Shaomai skin, and 1 pound of pork belly.
Ingredients: 6 dried shiitake mushrooms, 1 tael of dried fungus, 1 carrot, a handful of green onions, 20 ml of light soy sauce, 5 ml of dark soy sauce, 10 ml of cooking wine, 2 grams of white pepper, 3 chicken essence grams, 5 grams of salt, 20 ml of vegetable oil. Wash the glutinous rice and cook as usual. Soak dried shiitake mushrooms and fungus in warm water, rub them twice with salt, rinse well, and chop into fine pieces. Remove the heads and tails of the carrots and chop into fine pieces, and chop the shallots into finely chopped green onions. Wash and cut the pork belly into fine cubes and deep-fry until fragrant. Pour in vegetable oil and mix until fragrant. First add the minced mushrooms and stir-fry for about a minute, then add the minced fungus and carrots and stir-fry evenly. Use a rolling pin to roll the dumpling wrapper into a large circle. Hold the wrapper with your left hand, pick the filling with your right hand and place it in the center of the wrapper. Tighten it slightly at the tiger's mouth, but don't tighten it too tightly. Wait for the water to boil and steam in the pot. It will be ready in about fifteen minutes. Make it yourself and eat it, it is safe, hygienic and healthy. Come and do it together.