Required materials: wheat flour, half a catty of pork, half a sausage, peas, corn, carrots, mushrooms, ginger, chives, cooking wine, salt, light soy sauce, dark soy sauce, oyster sauce, sugar
Production process:
1. First, prepare the sauerkraut. Add a spoonful of salt to the flour to increase the gluten, add boiling water to half of the flour, and cold water to the other half, first stir with chopsticks to form a floc, after mixing the two halves, knead the dough into a smooth dough, and let it rest for half an hour.
2. Roll out the awakened dough into long strips, roll them into small doses of the same amount, and finally roll them into round dough pieces the size of dumpling skins.
3. Sprinkle some cornstarch on each piece of dough to prevent sticking. The 5 pieces of skin are overlapped together. First, roll it out with a rolling pin, then fold it along the edge with your hands, and pinch it tightly, so that it looks like a lotus leaf lace.
4. Next, prepare the filling. First take out the glutinous rice soaked in water the night before, wash it clean; put a layer of wet gauze in the steamer, pour the glutinous rice and smooth it, cover it, and steam for 20 minutes on high heat.
5. Shell the peas you bought, break the corn into small pieces, and wash and dice a carrot for later use.
6. Wash the pork, cut the fat and lean meat into cubes separately; soak four or five dried shiitake mushrooms in water and cut them into small cubes; dice half of the sausage for later use.
7. Put oil in the pot, heat it, add minced ginger and fry until fragrant, fry the fat diced meat to get the oil, then add the lean meat diced and sausage diced, stir fry and change color, add cooking wine to remove the fishy smell.
8. Put the diced mushrooms in first and fry until fragrant, then put the corn kernels and diced peas into the pot and stir-fry, and finally pour in the carrots. Season with salt, light soy sauce, dark soy sauce, oyster sauce, and white sugar for freshness.
9. At this time, the glutinous rice is almost cooked. Pour the rice directly into the cooked vegetables and mix well.
10. Mix the stuffing, sprinkle little chopped chives to enhance the fragrance, and put it in a pot for later use.
11. Hold the siomai skin with your left hand, scoop out the filling with a spoon with your right hand, and place it on the skin. Use your hands to gather the skin from all sides to the middle, and finally pinch it together. The mouth does not need to be tightly sealed, and a little bit of the filling will be exposed.
12. Put all the cooked shumai in a pot and steam for 12 minutes after the water is boiled.
