Shaomai is also called Shaomai and shaomei (Inner Mongolia, sound SH) ā O m à I), Xiao MI, Shaomai, shaomei, shaomei, shaomei and ghost pengtou, which are called Huo [1] in Japan. They describe the shape of the top fluffy bundle folded like flowers. They are a kind of steamed snack wrapped with hot noodles. It is shaped like a pomegranate, white and crystal, with many fillings and thin skin. It tastes delicious. It is fragrant and delicious. It has the advantages of small steamed buns and pot stickers. It is often used as a banquet dish among the people\ N was born and raised in China and has a long history. It originated in Beijing in the late Ming Dynasty and early Qing Dynasty, then spread to Beijing and Tianjin, and then to Jiangsu, Zhejiang, Guangdong and Guangxi. People call it Shaomai; There are great differences in materials and practices between North and south.


150g glutinous rice
Mushroom 4
Half a carrot
8 prawns
25 dumpling skins
Proper lemon juice
Proper raw extract
Proper amount of salt


Step 1
1. Soak the glutinous rice for more than 3 hours, spread gauze on the steamer, spread the soaked glutinous rice on it, and steam for 30 minutes;

Step 2
2. Chopped carrots and mushrooms;

Step 3
3. Remove the head and tail of the shrimp, leave it for standby, peel the shrimp line in the middle, chop it up, and drip lemon juice to remove the fishy smell;

Step 4
4. Pour a little oil into the hot pot, pour in the shrimp and stir fry

Step 5
5. Add chopped mushrooms and carrots, drop a few drops of soy sauce and a little salt, fry until fragrant, and then come out of the pot

Step 6
6. Add glutinous rice and mix well;

Step 7
7. Roll the dumpling skin thin with a rolling pin;

Step 8
8. Wrap in mushrooms, shrimps and glutinous rice filling;

Step 9
9. Tighten with tiger mouth and insert shrimp tail;

Step 10
10. Put oil paper on the steaming grid, place the wrapped roaster, remember to keep more intervals, and spray some water on the roaster

Step 11
\N11. Steam in cold water for about 15 minutes.