Name: Blossoming Flowers [two-color Bacon Shaomai]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g All-purpose flour; 15g noodles; 5g oil; 45g Hot water; 5g Purple Sweet Potato Powder; 1 small bowl Sticky rice; 5 small flowers Dried shiitake mushrooms; 2 pieces bacon; 1 tsp Soy sauce; 1 tsp salt; 1 tsp Sugar

Blossoming Flowers [two-color Bacon Shaomai]

1. Make fillings. Soak dried shiitake mushrooms one night in advance

2. Soak glutinous rice in water overnight (or soak in hot water for two to three hours)

3. Drain the glutinous rice and put it in a container

4. Steam dry for 30 minutes, set aside

5. Wash and chop the soaked shiitake mushrooms

6. Bacon chopped

7. Shredded shiitake mushrooms and chopped bacon, mix well, add dark soy sauce, sugar, salt and a tablespoon of oil, mix well

8. Heat the pan, add the mixed fillings and fry until fragrant, add 30ml of water

9. Then add the steamed glutinous rice and stir fry together

10. You can add water appropriately according to the situation, don't get too wet, keep glutinous rice one by one.

11. Let's make white dough. Put the two powders in the container, mix well, slowly add hot water, pour and stir with chopsticks

12. After letting cool a bit, knead it with your hands and add oil

13. Continue to knead into a smooth dough

14. Let's knead the purple dough again. Put the three kinds of flour into the container, mix well, slowly add hot water, pour and stir with chopsticks

15. Let it cool for a while and knead it with your hands, then add oil

16. Continue to knead into a smooth purple dough

17. And divide them into two evenly

18. Rub into a strip

19. Then as shown in the figure, stack together

20. side

21. Evenly cut into small portions and press flat

22. Flatten

23. Fill in the fried stuffing, wrap it up, and close it tightly with a tiger's mouth

24. Upper steamer

25. After the water is boiled, steam on high heat for 10 minutes

26. Out of the pot

27. Finished product

28. Finished product

Tips:
1. You can also use only flour, but adding a little bit of smooth noodles will have better ductility and transparency.
2. The glutinous rice must be steamed dry after soaking, not steaming with water
3. Because the stuffing used is fried, steaming for 8 to 10 minutes is enough