【Filling】
Glutinous rice: 500g
Pork belly: 500g
Pork skin: 200g
Cooking wine: 2 tablespoons
Dried shiitake mushrooms: 20 pieces
Chopped scallions: to taste
Minced ginger: to taste
Pepper: 20g
Salt: to taste
MSG: to taste
【Wrapper】
Flour: 300g
Salt: 3g
Water: as needed
1. Soak glutinous rice overnight, then steam for 30 minutes, sprinkling cold water twice during steaming. Allow to cool.
2. Boil pork belly and skin in cold water with ginger slices and cooking wine for 30 minutes. Skim off foam, reserve the broth, and dice the cooked meat. Blend skin with broth until smooth.
3. Rehydrate dried shiitake mushrooms overnight and dice.
4. Combine rice, diced meat, mushrooms, blended skin, ginger, and scallions. Season generously with salt, MSG, and pepper (key flavor).
5. Prepare a softer-than-dough wrapper, roll thinly.
6. Steam assembled shaomai for 20 minutes over high heat, sprinkling cold water once during cooking.
7. Serve immediately.
8. Enjoy the tender, aromatic bite.