500 g lamb
one bag of dumpling wraps
Carrot 75 g
1 tablespoon minced ginger
Lotus root 75 g
1 tablespoon of oyster sauce
1 tablespoon of light soy sauce
1/3 teaspoon salt
1/2 teaspoon chicken powder
Sesame oil 1 teaspoon
1 tablespoon of peppercorns
2 star anises
Put the peppercorn and star anise in a small pot and add half a cup of water to boil until half of water is remaining. Turn the heat off and let cool. Put the lotus root and carrot in a food processor and cut it slightly, do not cut it too much just until they turn into small particles because we still want the texture of them.
Add peppercorn water and the rest of ingredients to the grounded lamb and stir in one direction until viscous, setting aside in the refrigerator.
Take out 5 dumpling wraps, apply some starch between each one, and roll along the edges with a rolling pin to roll out the dumpling wraps thinner and bigger.
After all the dumpling wraps are rolled out, you can wrap them, put a spoonful of meat in the middle of the wrap, then fold the wrap, tightly pinch the wraps on top of the meat then slighly fix the top portion of the wrap to make it look pretty. Dont put too much meat on the wrap because we will need the extra top portion of wrap.
Put the shaomai in a bamboo steamer over boiling water and steam for 10 minutes on a high heat. If you can’t finish eating all of them, you can put them in a container and freeze for later.