Ingredients for making stuffed shumai: 250g cooked meat, 100g lean pork, 500g refined flour, 125g diced bamboo shoots, 30g shrimp, 5 egg whites, 50g soy sauce, 10g wet starch , 100 grams of sesame oil, 10 grams of cooking wine, a little each of MSG and refined salt, 75 grams of cooked lard. Characteristics of stuffed siomai: shaped like a peony, delicious and sharp.

Teach you how to make shumai with stuffing, how to make shumai with stuffing 1. Cut both kinds of meat into 3 mm square dices, put the flour into a basin, add water, egg white and mix until soft Dough (approximately 150-200 grams of water for 500 grams of flour).

2. Add cooked lard to the pot, fry the diced raw meat first, then add the ingredients, condiments and cooking wine, and finally add the diced cooked meat, add an appropriate amount of stock, wait until the meat has thoroughly eaten the condiments, and the soup boils Then thicken the gravy, pour in sesame oil, and mix into the siomai filling.

3. Divide the mixed dough into 50 pieces, roll it into a round dough (sprinkle flour when rolling), then shape into 4 dozen pieces, use the tip of the rolling pin to beat the round edge to 16 mm long Then peel off the tassels layer by layer (or use a mallet to roll out the siomai skin with tassels at once).

4. Wrap an appropriate amount of meat stuffing into each skin, seal it with your hands, shape it into a peony shape, steam it in a steamer for about 10 minutes (when steaming for 8 minutes, open the steamer, sprinkle some MSG, Sauce made of cooking wine and water).

Instructions for making shumai with stuffing: 1. Knead the dough evenly and until it is smooth;

2. Steam the dough quickly with boiling water.