Preparation

• 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