Glutinous Rice Shaomai

[Steamed Glutinous Rice] 200 grams of glutinous rice, soaked in advance for more than 8 hours. Drain the water and pour the rice into a steamer. Steam for about 20 minutes once the water boils (halfway through steaming, you can add a little hot water to make the surface softer and stickier). Let it cool after steaming and set aside.

[Filling] 80g of rehydrated shiitake mushrooms, diced, 60g of rehydrated winter bamboo shoots, diced.

Chop the pork (30% fat, 70% lean) into slightly larger pieces of minced meat.

[Preparing the filling] Heat the pot and add 50 grams of lard (this is a natural solidifying agent). Once the fat melts, add the scallion segments and ginger slices. Stir-fry until fragrant, then remove the scallions and ginger.

After the oil temperature drops to a lower point, add 100 grams of minced pork and stir until it is about 70% cooked.

Add 60 grams of diced winter bamboo shoots and stir-fry evenly.

Then add 80 grams of soaked and chopped shiitake mushrooms and stir-fry evenly.

Add a little cooking wine, 1 tablespoon of dark soy sauce (15 grams) and stir well. Add 1 dried chili (which can cut the greasiness and enrich the flavor), and finally add 230 grams of water. Bring to a boil over high heat, then reduce to low heat and simmer for about 10 minutes.

When the time is up, take out the dried chili peppers, add 10 grams of dark soy sauce for coloring, 1 teaspoon of salt (5 grams), 2 tablespoons of sugar (30 grams), and a little white pepper for seasoning. Then add some water to the original level, bring to a boil over high heat, and turn off the heat.

Add the cooled glutinous rice and stir continuously, allowing the rice to fully absorb the moisture.

Serve out and let cool for later use.

[Kneading the Dough] Take 150 grams of snowflake flour, use 80 grams of boiled water above 70℃ to make the dough, knead into a smooth dough, then cover with plastic wrap and let it rest for about 10 minutes.

[Rolling Dough] Divide the dough into equal portions, first roll each portion into the size of a dumpling wrapper, then roll the edges into a lotus leaf shape (those with a special rolling pin for shumai can directly roll it into a shumai wrapper).

[Steamed Shaomai] Wrap in an appropriate amount of filling, gather the top edge with your thumb and forefinger in a circle, and gradually close the opening smaller.

The so-called shumai shaped like a chrysanthemum top or a cabbage body.

[Steamed Shaomai] Place in a steamer over boiling water and steam for about 10 minutes (you can open the lid midway and spray some water on the Shaomai to keep the top moist) (the specific time depends on the strength of your stove).

Time's up, soft and glutinous with a savory flavor~

Delicious 😊～