first time eatingdumplingIt was during my studies in Beijing that I became fascinated with the complex method of making shao mai. Although it's complicated, the deliciousness of shao mai still haunts me after returning to the south. So, I tried making them myself. The most challenging part is kneading the dough; achieving such thin and transparent dumpling wrappers as those served in restaurants requires a lot of effort. Here, we'll introduce a more home-style method for making shao mai that is better suited for home cooking.

muttonThe method to make dumplings wrapped in a pleated skin

ingredientsprepare

flour1250 grams, 1000 grams of bone-in lamb meat.radish1500 grams, 150 grams of chopped green onionsJiang10 grams, Shaoxing wine,soy sauceand 50 grams of sesame oil eachMSG7 grams,fine saltModerate.

Steps

1. Grind the mutton into mince and add soy sauce, refined salt, cooking wine, and 50 grams of ginger juice (remove the skin from the ginger, chop it finely, and squeeze out the juice). Mix well until it holds together, then add 300 grams of water and mix thoroughly.

2. Wash the radish, peel it into strands, cook in a pot until soft, cool with water, cut into fine pieces, squeeze out the moisture, and mix with minced garlic, sesame oil, and monosodium glutamate into the meat filling.

3. Add about 300 grams of water (water temperature is 80°C in spring and winter, and 60°C in summer and autumn), mix to form snowflake-like pieces. Let it cool down, then sprinkle with another 50 grams of cold water, let it rest for about 15 minutes, thoroughly knead, divide into 100 portions, dust with flour, press each portion into a circle by hand, then roll out to a diameter of about 9 centimeters.

4. Shake off the flour from the rolled-out dough, wrap it around about 20 grams of filling, and gently twist and seal it closed.cabbageshape, enter cage with strong firesteamAbout 4 minutes after placing the dumplings on the steamer, sprinkle a little cold water evenly over them and steam for another 3 minutes. Remove from the steamer and serve in a dish.

homelysticky riceThe method for making dumplings is

Ingredients preparation

100 grams of glutinous rice,pea15 grains,mushroom3 flowers,Pork100 grams, flour 250 gramssoy sauce, starch, saltmonosodium glutamate( )pepperEach in appropriate amount.

Steps to follow

1. Soak the glutinous rice in cold water for 4 hours, then drain and steam for 15-20 minutes until cooked.

2. Blanch the peas until just cooked, then cut the well-soaked mushrooms into small pieces.

3. Pork is cut into lean and fatty portions.lean meatMix lean meat cubes with 1 spoon of soy sauce and a little starch first.

4. Put the fatty meat cubes in the pot to fry until they release oil, then add the shiitake mushrooms and lean meat cubes and cook until fully done.

5. Mix the steamed glutinous rice with the fried meat cubes, then add salt, monosodium glutamate, and a little black pepper, mixing well to form the filling, set aside.

6. Knead the dough with water heated to 80°C, roll it into small thin wrappers, fill them with filling, gather them into dim sum shapes, add one or two peas as a garnish, and steam for 10 minutes.

grass mushroomsThe method to make dumplings wrapped in a pleated pastry turnover

Ingredients preparation

fresh enoki mushrooms 350 grams, lean pork 250 grams, freshshrimp balls150 grams, 20 dumpling wrappers,eggs100 grams, fine salt 5 grams, pepper powder 1 gram, aromatic oil 20 grams.

Steps

1. Remove the stems from the wood ear mushrooms, wash them thoroughly, and blanch them in a boiling water pot for a moment. Remove and drain. Chop the lean pork, shrimp, and 250 grams of wood ear mushrooms (save 100 grams for later) into fine particles and place them in a bowl.

2. Crack the eggs into a bowl and beat with a fork until well mixed, then stir in the meat mixture. Add a little salt, pepper, and a bit of sesame oil, and mix thoroughly to form the filling.

3. Use dim sum wrappers to encase the filling for dumplings, place one shiitake mushroom at each wrapper edge, steam in a steamer for about 10 minutes, and serve.

dim sum trivia

dumplings with wheat bran skin, known as "shuoxiao" in northern dialects, and are called jiaosai in Huaiyang region. In the Huaiyang area, which represents Jiangnan, the dumplings have delicate fillings, both savory and sweet. The jade dumplings, a famous variety of fine snacks from Huaiyang cuisine, feature a green color reminiscent of jade and are aromatic and delicious, much like thousand-layer oil cakes.cake—started to be known as Yangzhoudim sum"Double Genius".