Steamed Pork Dumplings-You Are Foodie

By Burton
14

Steamed Pork Dumplings

It turns out that I always buy and sell leather outside. I always feel that I am not tough enough. When I blow it, it becomes hard. LG says that there is too much alkaline water inside. Her mother-in-law says that the leather she makes won't be like that. So she decides not to buy the leather outside. It's too bad to eat

Main Ingredients

Auxiliary Ingredients

pepper appropriate amount
salt A moderate amount of
Chicken essence appropriate amount
sugar appropriate amount
The soy sauce A moderate amount of

Step 1 . Soak glutinous rice and mushrooms overnight

Step 2 . Wash mushrooms, sandwich meat and sausage and cut into small pieces.

Step 3 . I steamed the glutinous rice in a steamer for 40 minutes.

Step 4 . Pour oil into the pot, stir fry mushrooms, pork and sausage. Add soy sauce, sugar, salt and pepper over low heat until the meat is discolored. Stir fry until the oil and soy sauce are completely mixed.

Step 5 . Add warm rice and mix well. Let it cool

Step 6 . Pour a proper amount of boiled water into the flour, mix it into a ball, cover it with plastic wrap, and let it stand for about half an hour.

Step 7 . Take out the wake-up dough, knead it thoroughly, rub it into long strips, and pull it into 10 grams of dough,

Step 8 . Roll the dough agent into a slightly thicker dough with a slightly thinner edge,

Step 9 . Take the Shaomai skin with your left hand, put the Shaomai filling in the center of the skin with your right hand, close the mouth with your finger and index finger, press the filling tightly and gather it into a circle while pressing

Step 10 . Put the Shaomai in a steamer and steam it for about 10 minutes before serving.

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