Pearl-Shaped Shaomai

Pearl-Shaped Shaomai

　　Hunan people have a long-standing tradition of eating stir-fried glutinous rice on the Winter Solstice. This custom is not only related to the ancestral worship and offerings required on this day, but also, according to folk belief, newly harvested glutinous rice has a mild and neutral nature that warms the stomach, strengthens the spleen, and removes dampness. Enjoying a hearty meal of stir-fried glutinous rice on this day can be highly beneficial in helping one withstand the cold and damp winter.

　　The outer wrapper of pearl-shaped shaomai is pearly white with a golden sheen, smooth and glossy, while the filling is rich, smooth, savory, and salty. The unique rich aroma from freshly fried lard combined with pepper perfectly suits the taste preferences of Hunan locals. The wrapper is thin, shiny, and yellowish-white, while the filling is soft, smooth, oily, and sticky with a savory saltiness.

　　Ingredients:

　　500g refined flour, 950g glutinous rice, 200g pork fat, 150g soy sauce, 7.5g white pepper powder.

　　Preparation Method:

　　1. Rinse the glutinous rice thoroughly, soak it in clean water for 4–8 hours, then drain and rinse again. Steam the rice over high heat in a steamer for about 40 minutes. Sprinkle a small amount of boiling water over the rice, then steam for another 20 minutes.

　　2. Wash the pork fat and cut it into small cubes. In a wok, stir-fry the pork cubes until they are about 70% cooked, then remove and place them in a bowl. Take out the steamed glutinous rice and pour it into the bowl with the pork. While hot, mix in the soy sauce and white pepper powder to form a glutinous rice and meat filling.

　　3. Place the flour on a work surface, add 200g of water, and knead until smooth. Shape the dough into a long roll, divide it into 50 equal portions, dust with dry flour, and roll each portion into a round wrapper about 8cm in diameter, with thin edges and slightly thicker centers. Wrap each portion with the filling, pinch the opening closed using the thumb and index finger to form a circular opening at the top. Steam in a steamer for about 15 minutes, then remove and serve.