Ingredients
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Mutton stuffing:
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Diced mutton500g
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Chopped scallion300g
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Chopped ginger20g
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Salt2teaspoons
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Ground Chinese prickly ash1teaspoon
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Cumin seed powder1teaspoon
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Water40g
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Flaxseed oil100g
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Shaomai wrapper:
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High gluten flour300g
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Water150g
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Salt1teaspoon
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Corn starchAn appropriate amount
Preparation
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step 1
Make mutton stuffing: Put 500g diced mutton, 2 teaspoons of salt, 1 teaspoon of cumin seed powder, 1 teaspoon of Chinese prickly ash powder and 20g chopped ginger into a bowl
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step 2
Add 40g water, and mix them sufficiently
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step 3
Put 300g chopped scallion and 100g flaxseed oil into a bowl, and mix them uniformly to ensure that the scallion do not lose water
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step 4
Pour the flaxseed oil mixed with chopped scallion onto the mutton and mix them uniformly
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step 5
Put 150g water, 300g high gluten flour and 1 teaspoon of salt in the mixing bowl
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step 6
Mix the ingredients at 30sec/REV4
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step 7
Operate the KNEAD mode for 5min for kneading the flour into dough
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step 8
Take out the dough, cover it with plastic wrap, and relax it for 20min while cleaning the mixing bowl
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step 9
Divide the relaxed dough into 2 equal dough parts, and knead each dough part into a strip with the same diameter as a coin
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step 10
Divide the dough strip into small dough parts weighing 10g each, and sprinkle corn starch on all of them uniformly
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step 11
Roll each small dough part into a dumpling wrapper
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step 12
Overlay 5 to 6 dumpling wrappers with corn starch between every two
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step 13
Roll the wrinkles along the overlaid edge with a special hammer for Shaomai
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step 14
Spread steaming cloth in the steamer, wrap the stuffing with a Shaomai wrapper and place the Shaomai on the steaming cloth
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step 15
Pour 700g water into the mixing bowl, put on the steamer set and steam the Shaomai at 30min/120℃/REV1
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step 16
Ready for enjoyment