Glutinous Rice and Pork Shaomai

Add pork mince, 2 tablespoons of scallion-ginger water, 1 tablespoon of cooking wine, and half a tablespoon of salt, and marinate for 20 minutes. In a pan over low heat, add 3 tablespoons of corn oil and 2 tablespoons of lard and fry until melted, then add the pork mince and stir-fry until it changes color. Add half a chopped carrot and the remaining half of the chopped shiitake mushrooms and stir-fry until fragrant. Then add 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of salt, and half a tablespoon of sugar, and stir-fry evenly.

Pour in 200g of water and bring to a boil, then add the other half of the cooked glutinous rice and mix well. Cover and simmer over medium heat for 5 minutes.

After turning off the heat, add 1 spoon of sesame oil and mix evenly with the residual heat.

Take a piece of shumai wrapper or dumpling wrapper and place it in the palm of your hand. Put in 55g of glutinous rice pork filling and spread it evenly. Use the other hand to pinch the wrapper closed, then steam over medium heat for 15 minutes and remove from the pot.

Glutinous rice and pork shumai is ready.