How to make Shaomai with egg yolk and meat floss - Chinese cuisine

1
Soak 250g glutinous rice and 7 dried shiitake mushrooms one night in advance and set aside.
2
After the water in the steamer boils, put gauze on the steamer and spread the soaked glutinous rice, steam over high heat for 40 minutes until cooked, then take out.
3
Steam raw salted egg yolk over low heat for 10 minutes, take out and cut in half and set aside.
4
Add 3 tablespoons of corn oil and 2 tablespoons of lard in a pot over low heat and stir-fry until melted. Add half of the diced mushrooms and stir-fry until fragrant. Add 3 tablespoons of light soy sauce and 2 tablespoons of dark soy sauce. , 1 spoon of oyster sauce, half a spoon of salt and half a spoon of sugar and stir well, then add 200g of water and boil, add half of the cooked glutinous rice, mix well, cover and simmer over medium heat for 5 minutes. *The other half of the diced mushrooms and glutinous rice are reserved for another glutinous rice and pork siomai that I will make later.
5
After turning off the heat, sprinkle 40g of meat floss and 1 tablespoon of sesame oil and mix well with the remaining heat to complete the meat floss filling.
6
Prepare ready-made siomai wrappers, or you can also use dumpling wrappers to process them. *How to make dumpling wrapper into siomai wrapper: roll the dumpling wrapper into a thin circle, then use a rolling pin to repeatedly roll the edge, and roll out the skirt as the wrapper rotates.
7
Take a piece of shumai skin in the palm of your hand, put 45g of glutinous rice and meat floss filling on it, put half a salted egg yolk in the middle, and hold the shumai skin with the other hand to close it.
8
Put a little meat floss on the top of the siomai. After the water boils, put the siomai in the steamer and steam over medium heat for 15 minutes. Take it out.