Shaomai Stuffed with Mutton

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  • Mutton stuffing
  • Diced mutton
  • Chopped scallion
  • Chopped ginger
  • Salt
  • Ground Chinese prickly ash
  • Cumin seed powder
  • Water
  • Flaxseed oil
  • Shaomai wrapper
  • High gluten flour
  • Water
  • Salt
  • Corn starch
    An appropriate amount


  • 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

  • step 2

    Add 40g water, and mix them sufficiently

  • 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

  • step 4

    Pour the flaxseed oil mixed with chopped scallion onto the mutton and mix them uniformly

  • step 5

    Put 150g water, 300g high gluten flour and 1 teaspoon of salt in the mixing bowl

  • step 6

    Mix the ingredients at 30sec/REV4

  • step 7

    Operate the KNEAD mode for 5min for kneading the flour into dough

  • step 8

    Take out the dough, cover it with plastic wrap, and relax it for 20min while cleaning the mixing bowl

  • 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

  • step 10

    Divide the dough strip into small dough parts weighing 10g each, and sprinkle corn starch on all of them uniformly

  • step 11

    Roll each small dough part into a dumpling wrapper

  • step 12

    Overlay 5 to 6 dumpling wrappers with corn starch between every two

  • step 13

    Roll the wrinkles along the overlaid edge with a special hammer for Shaomai

  • step 14

    Spread steaming cloth in the steamer, wrap the stuffing with a Shaomai wrapper and place the Shaomai on the steaming cloth

  • step 15

    Pour 700g water into the mixing bowl, put on the steamer set and steam the Shaomai at 30min/120℃/REV1

  • step 16

    Ready for enjoyment

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