Shiitake Mushroom and Pork Paper-Wrapped Shaomai

Let's start with the preparation work. To make shumai, you need dried shiitake mushrooms. Wash and soak them in advance, save the soaking water, and chop the rehydrated mushrooms into small pieces. Peel the carrot and chop it into small pieces as well.

You can either cut the pork into small cubes or buy ground pork directly to stir-fry the filling. Heat oil in a wok, add the pork and stir-fry until fragrant and changed in color. Add chopped shiitake mushrooms and finely chopped carrots, stir-fry evenly, then season with light soy sauce, dark soy sauce, oyster sauce, five-spice powder, sugar, and salt. Add a small amount of the water used to soak the shiitake mushrooms, stir-fry all the ingredients until partially cooked, and set aside.

When steaming glutinous rice for making shumai, the glutinous rice should have a lower water content; if it's too wet, it affects the texture. So I like to use this low-sugar rice cooker to make it. This method, similar to the traditional 'loafing rice' technique, makes each grain of rice distinct, and it works the same for glutinous rice.

Rinse the glutinous rice thoroughly and place it in a basket. Place the basket into the inner pot of the rice cooker, add water so that it is level with the glutinous rice. This is the same water amount standard used for steaming low-sugar rice. The steamed rice will have a good texture, with each grain distinct.

Turn the knob to select the 'Low Sugar' mode, press the knob, and the rice cooker will start working, with the display showing the remaining time. This rice cooker is very versatile and easy to operate, with 'Quick Cook' and 'Soup' functions, as well as keep-warm and reservation options. It can also make low-sugar rice, which is particularly friendly for elderly people managing blood sugar and fitness enthusiasts watching their weight. My weight has consistently stayed around 45 kg, and it has played an important role in that! Plus, it looks good, is compact, and doesn't take up much space. I strongly recommend that every household should have one. After steaming, use a spatula to stir the glutinous rice to help it cool evenly.

When the glutinous rice is no longer hot to the touch, add it to the previously stir-fried filling and mix evenly. The shumai filling is then ready. The prepared filling can be eaten directly to taste, and you can make final adjustments to the saltiness if needed.

Take a pack of wonton wrappers. Use store-bought dumpling wrappers, stack a few together and roll them thin, making them about twice as large. Make the filling into balls of about 65 grams each, wrap the filling with the rolled-out dumpling wrapper, and fold it up like making a bun, pinching the edges closed. One wonton wrapper shumai is then ready.

Once all the shumai are wrapped, they can be steamed. After the water starts boiling, steam for 8 minutes. The steamed shumai wrappers are almost transparent, allowing you to clearly see the filling inside, which looks especially attractive and appetizing.

It's out of the pot~

It's really delicious, who can understand the joy of siu mai? You can easily make it at home, hurry and give it a try~