Exclusive Jade Siu Mai

First, let it rest a bit longer than above. For the jade-like outer skin, you need to knead it with a small green dough. To achieve a translucent effect for shumai, you need to use a half-cooked dough. Here, I don't have the half-cooked dough.

Prepare the ingredients for the filling: soak the glutinous rice and shiitake mushrooms in advance, and wash and peel the water chestnuts.

Prepare chopped green onions and ginger, and chop the water chestnuts and shiitake mushrooms.

Steam the glutinous rice over water for twenty minutes, then transfer it out and set aside.

Add a small amount of minced pork to the lamb filling to increase its oiliness and mouthfeel, adding water in small amounts several times and mixing evenly. Add all the seasonings listed in the ingredients and mix well, then add water chestnuts.

Heat oil in a pan, add the minced pork and stir-fry, then add cooking wine, salt, light soy sauce, and dark soy sauce. Add the mushrooms and stir-fry evenly, then turn off the heat and add minced ginger and minced green onions. Finally, add the glutinous rice and mix well, then transfer to a dish and set aside.

Prepare two types of fillings.

Take out the two types of dough.

Make jade dough, roll the green dough into a sheet, and wrap it around the white dough.

Cut into pieces, slightly larger than those used for making dumplings. The pure white dough pieces are for wrapping pork filling, to distinguish them.

First roll the dough into dumpling wrappers, then roll out the lotus leaf edges, trying to make them as thin as possible. If you don't know how to roll, you can use your hands to evenly pull the edges of the dough.

Add the filling to the dough sheet and pinch it closed with your thumb and fingers.

Place the wrapped shumai into a steamer lined with cloth, and use a spray bottle to mist some water to prevent the edges from drying out.

High heat, steam for ten minutes after the water boils.

Lamb and water chestnut filling.

Glutinous rice with pork and shiitake mushroom filling.