Steamed Pork Dumplings

Steamed Pork Dumplings

Introduction:

"Shaomai, also known as Shaomai, Xiaomi, Shaomai, shaomei, shaomei and guipengtou, is a kind of snack made of hot noodles wrapped with stuffing. Pomegranate shape, white crystal, filling thin skin, delicious fragrance. Born and bred in China, it has a long history. It is called Shaomai in Jiangsu, Zhejiang, Guangdong and Guangxi, and Shaomai in Beijing. Fragrant and delicious, with the advantages of small dumplings and potstickers, folk often as a feast delicacy. Shaomei in Inner Mongolia and other places and Shaomai in the south are not a kind of food. "

Production steps:

Step 1: prepare materials.

Step 2: prepare the pork stuffing. Add salt, cooking wine, soy sauce and ginger to the stuffing, mix well and marinate.

Step 3: heat the frying pan, pour in the oil and stir fry the meat first. Stir fry the minced meat out of the oil. (try to dry it up)

Step 4: add diced onion, diced carrot and diced mushroom to stir fry the meat. Add soy sauce, a little salt, five spice powder and white pepper.

Step 5: add the steamed glutinous rice and stir fry well.

Step 6: add a little water to soak mushrooms and stir fry until the soup is absorbed into the glutinous rice. Cook the wheat stuffing.

Step 7: take a piece of dumpling skin and roll it along the edge (try to roll the edge thinner)

Step 8: put the rolled dumpling skin on your hand and put the right amount of stuffing in the middle.

Step 9: hold the bottom of Shaomai with your left hand, and slowly tighten the neck of Shaomai with the tiger mouth of your right hand.

Step 10: pull the dough out of the opening and open it slightly.

Step 11: brush some oil on the bottom of the steamer, put the steamed wheat in the steamer and steam for about 20 minutes.

Materials required:

Pork stuffing: 100g

Onion: 50g

Carrot: 5g

Mushroom: 4

Dumpling skin: 250g

Glutinous rice: 1 bowl

Five spice powder: 3 G

Pepper: 1g

Cooking wine: moderate

Ginger: moderate

Salt: right amount

Soy sauce: moderate

Note: 1, fried meat must be fried for a while, the meat in the oil. 2. It's better to soak glutinous rice for 2 hours before steaming. 3. Make full use of the water for soaking Lentinus edodes, and add some more fragrant water. 4. Don't add too much water in the stuffing, otherwise it's too thin to wrap. 5. The edge of the dumpling skin should be rolled thin to make lace.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh