Dried Bamboo Shoots and Dumplings

Name: Dried Bamboo Shoots and Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Water mill glutinous rice flour; 150g corn starch; 180g Soaked dried bamboo shoots; 250g Pork mash; Some Green onion ginger water; 3 tablespoons Soy sauce; Some salt; 2 tablespoons Oyster sauce; Some Scallion Crisp; 1 tsp granulated sugar; 2 tablespoons sesame oil; a little White pepper; 1 tablespoon Chicken noodles

by Mother Maizi

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

On the twenty-fourth eve of the twelfth lunar month, there is the old custom of making dumplings and eating dumplings in Jiangnan. The process of modernization has diluted many traditional customs, including small dumplings! But to be honest, I miss the fun and joy when I was a kid and followed my grandmother before Xiao Nian Ye, grinding flour, mixing stuffing, kneading flour, bun dumplings, and steaming dumplings! When I was young, everyone had a hard life, lack of material, and very limited food. But Xiao Nianye's dumplings are relaxed and eaten. This is a happy dumpling, a custom handed down since ancient times. In addition to warning parents not to break their stomachs, there is no limit to the number. There are generally three types of dumpling stuffing: fresh meat, bean paste, and shredded radish. Nowadays, people like to mix meat and vegetables! "

Dried Bamboo Shoots and Dumplings

1. Soak bamboo shoots in warm water for dry cleaning

Dried Bamboo Shoots and Dumplings recipe

2. Squeeze the water and cut into small dices

3. Mix with pork puree and chop well

4. Add all seasonings and appropriate amount of water

5. Stir in one direction and set aside

6. Mix water-milled glutinous rice flour with corn starch, add appropriate amount of warm water, and stir evenly with chopsticks

7. Then mix it into a dough, cover it with a damp cloth to prevent it from cracking

8. Put the washed zong leaves in the steamer, brush some oil to prevent sticking

9. Take off the right amount of dough, round it and turn out a nest with your thumb

10. Add the right amount of bamboo shoot meat

11. Slowly gather it up with the tiger’s mouth, and place it on the zong leaves with the mouth down

12. The water in the pot is boiled and steamed on high heat for about 20 minutes. Use an star anise to dip it in red and print it on the steamed dumpling.

13. Bamboo shoot meat and glutinous rice ball complete

Tips:
1. The size of the glutinous rice ball is determined by yourself, generally about 55-60 grams each
2. The proportion of lean meat in the meat filling should not be too large, because the dried bamboo shoots originally absorb oil, so it should be fat and thin. It is really lean, so add some boiled lard in it. This time I didn’t add cooking wine in the meat filling. I used green onion ginger water and butter onion crisp
3. Because I used water-milled glutinous rice flour that is too soft and the finished product is not good-looking, I added some corn starch to the flour