Pork Shaomai — Exclusive Correct Filling Mixing Process

First, when mixing the filling, the meat and vegetables should be mixed separately. When mixing the meat, follow the principle of adding liquid ingredients first and dry ingredients later. The first step is to add cooking wine to remove the fishy smell.

Add an appropriate amount of light soy sauce.

Add a little sesame oil.

Add an appropriate amount of oyster sauce.

Add a little water (here it is best to use broth or scallion-ginger water). This concludes the liquid seasoning part. Note: Do not add water first.

Next, add the dry seasonings: add an appropriate amount of thirteen-spice powder.

Add an appropriate amount of beef powder (you can also add chicken powder or others).

Add an appropriate amount of white pepper powder.

Stir the filling in one direction until it becomes firm, the fibers lengthen, and the minced meat feels sticky and forms a clump.

Add the chopped green onions (I made a pure meat version; if you need to add vegetables, add them at this time as well).

Finally, add the cooking oil (the method for the cooking oil was mentioned in the previous recipe).

At this point, don't stir; gently fold until evenly mixed.

I was in a hurry to eat the freshly bought shumai wrappers. If you have plenty of time, making them yourself is very easy. Just roll them into dumpling wrappers, dust both sides with flour, and thin out the edges with your hands, or use a beer bottle to roll the edges thinner.

Place the meat filling in the middle.

Just pinch the top of the shumai tightly while keeping it upright.

Place it on the steamer basket and use a spray bottle to moisten the surface of the shaomai (this is very important).

Bring the water to a boil, then steam for eight minutes.

Done!