Chinese Sausage Shaomai

Chinese Sausage Shaomai

　　Ingredients: dumpling wrappers, glutinous rice, Chinese sausage, ginger

　　Steps: Soak the glutinous rice in cold water overnight to make it cook more easily; dice some Chinese sausage into small cubes (this sausage is homemade soy sauce-cured meat using my mom’s special recipe—it’s super delicious); stir-fry the Chinese sausage, minced ginger, and glutinous rice in a pan, then add water and simmer over low heat until the water evaporates—no need to add seasoning as the Chinese sausage is already quite salty. Take the dumpling wrappers (usually store-bought ones are too thick, so roll them out a bit with a rolling pin) and wrap the glutinous rice and sausage filling inside without sealing the top; steam them, and they’re ready in 5 minutes after the steam rises.