Fancy Bamboo Shoots Dried Shaomai
1.
Pour 400 grams of white shark wheat flour into the noodle maker, and then add 140 grams of water (the salt is melted in the water beforehand)
2.
Start the smart noodles. The whole process takes about 15 minutes. Use the dumpling wrapper mold to make the siu-mai prototypes come out.
3.
Mix carrots, shiitake mushrooms, and ginger slices into puree with a food processor
4.
Just hit it like this
5.
Mix the dried bamboo shoots and the puree (I asked the seller to process them in advance), and then add the eggs
6.
Then add about 100 grams of water in the other seasoning boxes, stir in one order and then refrigerate for 30 minutes for later use
7.
Use a tool to cut the finished dumpling skin into a circle
8.
Then use a rolling pin to roll the surrounding into a lotus leaf
9.
Pack the stuffing, squeeze it at the closing area, and arrange the edges into a pattern
10.
Put it in a boiling pot and steam for 10-15 minutes. It tastes great when it is hot.
Tips:
I use a noodle maker to make dumpling wrappers, so I have to use a rolling pin to process them into lotus leaves and wrap them, so that the finished product has a more attractive effect. Don’t wrap too little meat or it won’t hold up. Let the water boil for about 10 minutes and eat it while it’s hot. It is the best. This kind of wheat flour is very absorbent, so it can be increased by about 10 grams or more depending on the situation.
