Jade Shaomai
Ingredients
- White dough:
- Plain flour 120g
- Warm water 65g
- Green dough:
- Plain flour 120g
- Spinach Juice 80g
- Meat 150g
- Onions, corn kernels, green peppers Appropriate amount
- Light soy sauce, cooking wine, oil, sugar, chicken essence Appropriate amount
- Glutinous rice 400g
Steps
1. Soak the glutinous rice for about 2 hours in advance. Use a rice cooker to steam it into glutinous rice according to the amount of water added to ordinary rice (I added a little too much water and the rice was a bit wet). The soaked rice tastes better. Soft and glutinous, the unsoaked version is chewier.
2. Spinach is about 80g
3. Add about 90g of water, crush it in a food processor, and filter out the spinach juice.
4. Add water and spinach juice to the white and green dough respectively and knead into a smooth dough, cover with plastic wrap and let rest for about 20 minutes.
5. Make the filling during the resting process: mince the meat, cut onions and green peppers into small dices, you can also use mushrooms, peas and the like.
6. Put oil in the pot, and when the oil is hot, add the diced meat and stir-fry until loose.
7. Add light soy sauce, cooking wine, oil and a small amount of sugar and continue stir-frying
8. Add green peppers, peas, and onions, stir-fry briefly, and add a small amount of chicken essence. Add salt according to the situation. If the soy sauce and oil consumption are salty enough, there is no need to add additional salt. Add glutinous rice and stir-fry evenly. (I forgot to take pictures at this step)
9. After the dough has risen, knead it smooth again.
10. Roll the white dough into a round strip, roll the green dough into a rectangular dough, the same length as the white strip.
11. Wrap the white dough in green dough
12. Cut into small pieces slightly larger than the dumpling skin
13. Press flat
14. Use a rolling pin to roll the skin into a slightly thicker middle and slightly crispy edge. The thinner one will be more delicious.
15. Take a piece of dough and put the fried glutinous rice meat filling on it. Use the thumb of your left hand to gather the edges of the siomai, pinch the waist of the siomai hard, and adjust the edges while rotating and gathering. After wrapping, pull the edges outward to reveal the shape.
16. Wrap all the siomai in the same way.
17. After the water in the pot is boiled, put in the Shaomai and steam it for 10 minutes. The fillings are all cooked and don’t need to be steamed for a long time.
18. The finished product must be eaten while it is hot.
Tips
- 1. The vegetables in the filling can be replaced with ones you like, such as mushrooms, carrots, etc.
- 2. The amount of water used in the dough can be adjusted according to your own situation. The amount of water in the recipe is for reference only.
- 3. I made 20 shaomai in this quantity, which is enough for a family of three. Please adjust the material amounts according to your needs.
