Carnation Shumai

These are the ingredients for the filling: shrimp paste is minced, scallions, ginger, and garlic cloves are chopped finely, carrots and onions are diced, and glutinous rice is cooked into sticky rice. I forgot to include the white sugar in the filling; it mainly serves to enhance the flavor and balance the other tastes, and you can omit it if you don't like it.

This is the dough ingredient, with a water-to-flour ratio of 45%~50%. The less purple sweet potato powder used, the lighter the dough's purple color; adjust according to your own needs.

Next, prepare a seasoning sauce: 1 tablespoon (15ml) of June Fresh Light 8g Light Salt Premium Soy Sauce, 1 tablespoon (15ml) of Weidamei Supreme Oyster Sauce, 1 teaspoon of granulated sugar, put into a small bowl.

Heat oil in a pan, add diced onions and minced green onions, ginger, and garlic, and sauté until fragrant (4a). Add shrimp paste and stir-fry until separated (4b). Add diced carrots and sweet corn kernels and stir-fry for a while (4c). Stir-fry the glutinous rice until separated (4d).

Pour in the sauce and stir-fry evenly, and the filling is ready.

(4a) Mix the dough ingredients except for the purple sweet potato powder. (4b) Knead into a dough, cover with plastic wrap, and let it rest for 10 minutes. (4c) Knead into a smooth dough. (4d) Divide out a small portion of the dough and knead in the purple sweet potato powder to form a purple dough; roll both colors of dough into strips about the thickness of a thumb.

Cut 10 portions each of white and purple.

(4a) Take the purple dough, flatten it, make a hole, and stretch the hole into a large ring, place the white dough into the purple ring, and flatten it. (4b) Roll it into a round dough sheet about 15 cm in diameter. (4c) Use one end of the rolling pin to press the edge of the dough sheet back and forth to form a ruffled edge. (4d) The state of the rolled-out shumai wrapper.

(4a) Place the filling in the center of the dough skin. It is recommended not to put too much, as too much will make the finished product unattractive. (4b) Gather the dough with the thumb and forefinger and arrange the purple folds. (4c) Side view shape, (4d) Top view shape.

Bring water to a boil, steam on high heat for 10 minutes.

The purple folds gather into beautiful petals; doesn't it look like a lovely carnation?

The glutinous rice filling includes shrimp paste, carrots, and corn kernels, giving a soft texture with a bit of graininess; the aroma from stir-fried onions, scallions, ginger, and garlic, along with the savory taste from light soy sauce and oyster sauce, pairs perfectly with the glutinous rice!