Glutinous rice, moderate amount
Minced pork, moderate amount
2. Drain the glutinous rice and place it in a steamer to cook thoroughly.
3. Use chopsticks to loosen the cooked glutinous rice, then set it aside to cool for a while. 4. Boil the green peas in a pot until cooked, dice the carrots and shiitake mushrooms (forgot to take a photo). 5. In the minced meat, add salt, light soy sauce, oyster sauce, scallions, ginger, and egg white, then stir vigorously in one direction until the mixture becomes firm. 6. Heat oil in a pan until it reaches 70% hot, then stir-fry the minced meat until cooked. 7. Add the diced carrots and shiitake mushrooms in sequence, and stir-fry for a while. 8. Add the cooked glutinous rice and stir-fry evenly. 9. Add the green peas. 10. Season with salt and light soy sauce. 11. Remove from the pan and set aside for later use.12. Roll out the store-bought dumpling wrappers slightly thinner.
13. Place a spoonful of glutinous rice filling in the center. 14. Use your right hand to gently lift the edges of the wrapper, bring it together with the tiger’s mouth of your left hand, and gently squeeze to seal. Tighten the lower part of the shaomai body with your fingers. 15. Prepare all shaomai in sequence, then steam in a steamer for about 15 minutes. 16. Final product.
