Shaomai is also known as Shaomai, Xiaomi, Shaomai, etc. there are great differences in materials and practices between the South and the north. Beef and mutton are mostly used in the north and glutinous rice is mostly used in the south.


100g pork stuffing
100g mushroom
100g glutinous rice
A handful of corn kernels
A handful of green peas
20 dumpling skins
Appropriate amount of edible oil
A little scallion
A little salt
1 tablespoon oyster sauce
A little sugar
1 tablespoon soy sauce


Step 1
Soak glutinous rice overnight in advance.

Step 2
Spread a piece of oil paper in the steaming plate and spread the soaked glutinous rice thinly on the steaming plate.

Step 3
Fill the water box of the steaming oven with water, select the fresh and tender pure steaming mode, steam the glutinous rice for 20 minutes, and cool it after steaming.

Step 4
Prepare ingredients, diced mushrooms, pork stuffing, scallion, corn and peas.

Step 5
Pour an appropriate amount of edible oil into the pot, stir fry scallions, add pork stuffing and stir fry.

Step 6
Stir fry until the pork filling turns white, add diced mushrooms and stir fry.

Step 7
Add oyster sauce, soy sauce, sugar and salt and stir fry.

Step 8
Add steamed glutinous rice, corn and peas.

Step 9
Mix all ingredients evenly. If you feel dry, add a little water.

Step 10
Prepare some dumpling skins. The edge of the dumpling skin is rolled in a circle with a rolling pin to form a wavy concave convex shape.

Step 11
Wrap glutinous rice stuffing at hukou.

Step 12
Put the wrapped roasted wheat on the steaming plate.

Step 13
Steam the cooked wheat in the steaming oven for 15 minutes.