[Cantonese Cuisine] Chicken Shaomai

Wash the rapeseed, juice it, and mix the rapeseed juice with the eggs evenly.

Add flour, knead the dough, cover with plastic wrap, and let it rest for half an hour.

The electric noodle machine repeatedly kneads the dough, pressing it evenly and smoothly.

Press the dough into thin sheets.

Spread starch in the middle and use a mold to cut into round pieces.

Cut the carrot into small cubes.

Slice the chicken breast open from the middle.

Cut into small pieces, add salt, Huadiao wine, and pepper to marinate, then add a little starch and mix well.

Remove the leaves from the celery, blanch it, and cut it into small dice.

Soak the shiitake mushrooms, wash them, and cut them into small dice.

Soak the glutinous rice for four hours in advance, then steam it in a steamer. (I didn't soak it in advance, so I steamed it in a clay pot)

Heat a frying pan, pour in oil, add chopped onions, and sauté until fragrant.

Pour in the marinated chicken cubes and stir-fry until they change color.

Add the finely chopped pieces.

Add the steamed glutinous rice.

Pour in the water used to soak the shiitake mushrooms, stir well, sauté, and season with salt, sugar, and pepper.

Stir-fry the rice until all the moisture is gone, then turn off the heat. You can add chicken bouillon and sesame oil for seasoning, or you can skip them.

For the round dough, use a rolling pin to roll the edges into a decorative pattern.

Fill in the stir-fried glutinous rice filling.

Gather the edges around and finish with lace.

Bring water to a boil in a steamer, add the shumai, and cook on high heat for 8 minutes.