Shrimp Meat Shaomai

Shrimp Meat Shaomai

　　Main Ingredients:

　　 500g wheat flour, 250g steamed glutinous rice, 250g minced pork, 150g shrimp meat.

　　 Auxiliary Ingredients:

　　 5g green onion, 5g cornstarch, 50g fresh broth, appropriate amounts of yellow wine, refined salt, soy sauce, white sugar, cooked lard, and MSG.

　　 Preparation Method:

　　 ① Add 200g boiling water to the flour in three portions. Knead well until smooth, then shape into a long, slender rope. Divide into 40 portions. Let cool and sprinkle with dry flour to prevent sticking. Roll each portion into a circle, press flat, and use a rolling pin to make round shaomai wrappers — slightly thicker in the center and thinner around the edges with a lotus-leaf edge. Each wrapper should be about 7cm in diameter.

　　 ② Dice the pork, marinate briefly with a little yellow wine and soy sauce, then mix with cornstarch and set aside. Heat 50g of cooked lard in a wok until 60% hot. Sauté the chopped green onion until fragrant, then add the diced pork and stir-fry until it changes color. Season with refined salt, white sugar, and MSG. Add the steamed glutinous rice and stir-fry evenly. Pour in 50g of fresh broth, adjust seasoning, and stir-fry until slightly dry. Remove and set aside as filling.

　　 ③ Place a wrapper in the palm of your hand, add the filling, pinch it together to stand upright, and seal tightly along the edges. If any filling squeezes out, press it back in. Leave the opening slightly open and place one or two shrimp on top to form the raw shaomai.

　　 ④ Arrange the raw shaomai in the steamer without leaving large gaps in between. Steam over high heat for about 10 minutes. When the wrappers turn jade-white and semi-transparent, they are ready.

　　 Features: Thin wrappers, fresh filling, tender, rich, and soft texture.