Salted Egg Yolk and Pork Floss Siu Mai

Soak glutinous rice and 7 dried shiitake mushrooms overnight in advance.

After the water in the steamer boils, place a cloth on the steamer tray and spread the soaked glutinous rice on it. Steam over high heat for 40 minutes until cooked, then take it out.

Steam the salted egg yolk over low heat for 10 minutes, then take it out and cut it in half for later use.

In a pot over low heat, add 3 tablespoons of corn oil and 2 tablespoons of lard and stir-fry until melted. Add 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 well. Pour in 200g of water and bring to a boil, then add half of the cooked glutinous rice and mix evenly. Cover and simmer over medium heat for 5 minutes. *The other half of the shiitake mushrooms and glutinous rice are reserved for another type of glutinous rice and pork shumai that will be made later.

After turning off the heat, sprinkle 40g of pork floss and 1 spoon of sesame oil, and mix evenly with the residual heat. The pork floss filling is done.

Prepare ready-made shumai wrappers, or you can also use dumpling wrappers to make them. *How to make shumai wrappers from dumpling wrappers: Roll the dumpling wrapper into a thin circle, then use a rolling pin to repeatedly roll the edges, creating a skirt-like edge as the wrapper turns.

Take a piece of dough in the palm of your hand, place 45g of glutinous rice and meat floss filling and flatten it, put half a salted egg yolk in the center, and use the other hand to pinch the siu mai wrapper to seal it.

Place a small amount of meat floss on top of the shumai. After the water boils, put the shumai in the steamer and steam over medium heat for 15 minutes, then take them out.