Ingredients
1/2 pound glutinous rice
1/2 pound mashed pork
1 tablespoon cooking oil
4 middle size shitake mushroom chopped
1 tablespoon green beans and corn
2 tablespoons chopped carrots
2 teaspoons salt
2 teaspoons light soy sauce
1 teaspoon five spicy powder
1 teaspoon black pepper powder
1 pound dumpling wrapper
Instructions
1/2 pound mashed pork
1 tablespoon cooking oil
4 middle size shitake mushroom chopped
1 tablespoon green beans and corn
2 tablespoons chopped carrots
2 teaspoons salt
2 teaspoons light soy sauce
1 teaspoon five spicy powder
1 teaspoon black pepper powder
1 pound dumpling wrapper
Instructions
- Soak the glutinous rice with clean water at least for 24 hours. Move out and drain.
- Heat up water in wok and put the steamer on. Steam the rice for around 15 minutes. Then transfer the rice out to a plate.
- Heat up cooking oil on wok or pan, add chopped pork in to stir-fry until the color changes and then put carrots, mushrooms and green beans and corns in. Keep stir-frying for another 3 minutes.
- And then add the steamed rice in along with salt, five spicy powders, light soy sauce and black pepper powder in. Keep going and mix well.
- Scoop around 1 tablespoon of filling to place in the middle of the wrapper in your left hand. And then use the thumb and index finger to frap the shummai around 1/3 from the edge. And modify the shape according.
- Brush some oil on the bottom of the shummai and steam for another 15 minutes.
- Serve hot!
Source: China Sichuan Food
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