It was the first time that Shaomai was made. Unexpectedly, it not only looked good, but also tasted very good. It was easy to wrap it with the now made dumpling skin. I like the waxy and fragrant taste. I use lard to fry the filling, which is bright and refreshing. The wheat stuffing should not be too dry, otherwise the taste is not moist after steaming, and the side dishes can be added at will according to your preferences.


200g pork stuffing
5g mushroom
Half a carrot
Proper dumpling skin
Appropriate amount of glutinous rice
2 tablespoons oyster sauce
Moderate old smoke
1 tablespoon raw soy sauce
Proper lard
Appropriate amount of sugar


Step 1
Soak glutinous rice for half an hour in advance (if time permits, soak it for half a day in advance).

Step 2
Take out the soaked glutinous rice and steam it in an electric pressure cooker.

Step 3
Dice carrots and mushrooms.

Step 4
Heat the frying pan, add lard, and put the meat stuffing into the frying pan after the oil is hot.

Step 5
After changing color, add diced carrot and diced mushroom and stir fry together. At the same time, add oyster sauce, raw soy sauce, soy sauce, sugar and salt and stir well.

Step 6
Use a rolling pin to roll the dumpling skin around it thinner and larger.

Step 7
Slowly tighten the neck of Shaomai with a tiger's mouth. You can pinch it again where it is not firm. Then open the mask at the opening slightly.

Step 8
Put all the cooked wheat into the steamer padded with cage cloth, spray a little water on the top pastry to prevent it from drying, and steam it for about 15 minutes.