How to make Kaikai Shaomai~Carrot, fungus and fresh meat filling

Whether we eat well or not affects our health and mood to a great extent. If we want to have a good body and a good mood, we'd better put more effort into our diet. The method of Kaikou Shaomai with carrot, black fungus and fresh meat filling is not difficult. It allows us to have a good body while enjoying delicious food.

1. First, use warm water to knead the dough and set it aside for 20 minutes.

2. Wash the fresh pork and chop it into minced meat.

3. Chop the green onion and ginger.

4. Blanch the carrots and chop them.

5. Soak the fungus in boiling water, wash and chop.

6. First add the green onion and ginger into the meat filling and mix well.

7. Add carrots and black fungus.

8. Stir well

9. Add cooking oil, sesame oil, oyster sauce, light soy sauce, cooking wine, salt, chicken essence and MSG.

10. Stir in a clockwise direction with chopsticks and set aside.

11. Knead the dough evenly after it has rested and divide it into pieces of equal size. The size of the pieces should be the same as that of our dumpling skins.

12. It is best to roll the dumpling skin thinner, so that the steamed buns will taste better. (Also, use one end of the rolling pin to roll along the edge of the dumpling skin, so that the steamed buns will be more beautiful.)

13. Just like this, mine was not done well. (I’m anxious, hehe)

14. Place the dumpling filling in the middle of the pastry.

15. Gently pinch the steamed buns with your thumb and index finger. Pinch a circle of folds in the middle like making dumplings, but don't seal the opening.

16. Everything is packed.

17. Hey, here’s a close-up photo.

18. Let’s eat the thin-skinned and big-stuffed siu mai.

Cooking for yourself not only ensures the health of your family, but is also helpful for family harmony. The method of making Kaikou Shaomai with carrot, black fungus and fresh meat filling is very simple and you can learn to make it at home.