1. Boil the vegetables and bamboo shoots with boiling water, then remove and drain the water and dice. After the shiitake mushrooms are soaked in water, drain the water, dice, and set aside
2. Dice the shrimp, pour in the cooking wine, garlic mash, and then pour in the prepared vegetables, bamboo shoots, and shiitake mushrooms. Pour in seasonings, salt, sugar, sesame oil, etc. Stir for later use.
3. Take 100 grams each and pour into the container, remember to knead the dough with hot water. Want more cassava flour if you want crystal clear and bright Q. If you want to be soft and not so transparent, you need more wheat starch. Add some vegetable oil if there is vegetable oil after it is softened.
4. After softening into a dough, quickly cover with plastic wrap. Wait for 5-8 minutes
5. Roll the dough into strips
6. Cut into even small balls, put them into a container and cover with plastic wrap immediately after cutting, because the moisture loss of the dough is very fast, so when making the dough, cover it and take it.
7. When rolling the dough, you can put some tapioca flour on the side to prevent sticking.
8. Wrap it into the shape you like. Put it in a steamer coated with oil.
9. Steam for about 8-10 minutes.
Tips:1. Fillings can be put according to your mood, put whatever you like.
2. Remember to prepare the plastic wrap.
