Steps

1. Soak the glutinous rice in water overnight.
   🕒 02:53
2. Lightly rinse the dried scallops, then soak them in a mixture of sake and water (1:1 ratio) to rehydrate. Prepare for steaming.
   🕒 01:56
3. Peel the ginkgo nuts and slowly fry them in low-temperature oil until cooked.
   🕒 02:22
4. Drain the soaked glutinous rice (200g) and cook it with an equal amount of water. Add a little more water if you prefer a softer texture.
   🕒 09:33
5. Heat 2 tbsp of refined white sesame oil in a frying pan. Add 2 tbsp of coarsely chopped dried shrimp, 1 tsp minced garlic, and 1 tsp minced ginger. Stir-fry until fragrant.
   🕒 03:19
6. Once fragrant, add the rehydrated and shredded dried scallops (10-15g) and stir-fry until a savory aroma develops.
   🕒 03:58
7. Add 2 tbsp of cooking sake, 1 tbsp of oyster sauce, 1 tbsp of soy sauce, and a pinch of pepper. Stir and cook until the sauce thickens. [Key Tip!] This creates a fragrant sauce concentrated with the umami of dried shrimp and scallops.
   🕒 04:16
8. Transfer the cooked glutinous rice to a bowl. Add the sauce in 2-3 portions and mix well.
   🕒 05:37
9. Add 1 tsp of sansho pepper preserve and mix everything together.
   🕒 06:39
10. Stack several shumai wrappers, place a chopstick or similar tool in the center, and twist while gathering the edges to create a ruffled shape. Remove the chopstick.
    🕒 06:47
11. Place an appropriate amount of filling onto a prepared wrapper. Lightly tighten the opening. Place a ginkgo nut (as needed) in the center and firmly press it down to secure.
    🕒 07:24
12. Stack a steamer basket over a pot of boiling water, cover with a lid, and steam for approximately 10 minutes.
    🕒 09:16
13. Once steamed, arrange on a plate and serve. Enjoy!
    🕒 10:18