How to Make Shumai Dumplings

Soak rice glutinous rice, for a night, then steamed until cooked.
2. Chop the meat,mushrooms, fresh bamboo shoots into small cubes,and mince the ginger. Marinate the meat cubes with salt, monosodium glutamate,soy sauce for over 30 minutes. 3. Turn on the heat, add oil and sauté the ginger until fragrant, then add the meat cubes and stir-fry until they change color. Add fresh bamboo shoot cubes and stir-fry for three more minutes. Then add mushroom cubes along with salt,monosodium glutamate, and soy sauce. It should be a bit salty to ensure that the filling isn't too bland.
4. Once the meat mixture is ready, take it off the heat and mix in the cooked rice glutinous rice.Of course, turn off the fire first. According to the taste of my hometown, add plenty of black
pepper powder.5. For the dumpling wrapper, I used wonton wrappers instead because I was not very confident with noodle dough. Then start wrapping the.6. After wrapping them, steam for about 5 minutes..
2. I used dumpling wrappers instead for the potstickers, hehe, as I'm not very confident with making dough.2. As for noodles, I'm afraid my skills are lacking. Then start wrapping the potstickers.
6. Once wrapped, steam for about 5 minutes.