Shaomai with diced bamboo shoots

Tag: Steam  
Difficulty: 2/5 ★★☆☆☆  
Servings: 4

Mode Reference

Mode: Steam  
Temperature: 100°C  
Time: about 12 minutes

Nutrition Analysis (per 100g)

Energy: 229.0 kcal  
Carbohydrate: 27% | 15.7g  
Protein: 14% | 7.9g  
Fat: 59% | 14.8g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

Part A

• Dumpling wrappers: 200g (about 15 wrappers)
• Minced pork: 300g
• Shelled fresh bamboo shoots: 180g
• Pork skin aspic: 30g

Part B

• Spring onion and ginger water: 15g
• Cooking wine: 18g
• Light soy sauce: 20g
• Salt: 2g
• White sugar: 3g
• Ground white pepper: 1g

Cooking Steps

Step 1/6

Prepare the ingredients according to the required ingredients

Step 2/6

Cut the bamboo shoots into cubes, blanch them in hot water for 1 minute, drain and set aside.

Step 3/6

Add the minced meat to Part B and beat until vigorous. Add the diced bamboo shoots and skin jelly and stir evenly.

Step 4/6

Roll out the edges of the dumpling wrappers into wavy patterns, wrap around 35g of filling, pinch out pleats along the edges and seal them, then place them on a steaming tray lined with perforated steamer paper.

Step 5/6

Place the steaming tray on the second level of the machine, fill the water tank with water, and set the Mode Reference settings on the appliance and start cooking.

Step 6/6

After cooking, plate and enjoy