Name: Spring Bamboo Shoots and Glutinous Rice Siu Mai
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Spring bamboo shoots; 50g Dried shiitake mushrooms; 200g Lean meat; 400g Glutinous rice; 20g Soy sauce; 15g ginger; 4g salt; 1 piece tomato; 15g Rice wine; 5g Sugar; 10g Oyster sauce; 2g White pepper; 10g sesame oil

Spring Bamboo Shoots and Glutinous Rice Siu Mai

1. Fresh spring bamboo shoots slices are boiled in light salt water for 10 minutes, and then soaked in clean water. Change the water several times to remove the astringency.

2. Soak the mushrooms in advance with a little sugar and set aside. Add sugar to soak the hair quickly.

3. Steam glutinous rice with water to make glutinous rice for later use.

4. Dice soaked shiitake mushrooms, dice spring bamboo shoots, and mince ginger.

5. Add a little oil to the pot and stir-fry the mushrooms.

6. Stir-fry the shiitake mushrooms for a fragrant flavor.

7. Grill the shiitake mushrooms aside, put a little oil in the pan, add the minced ginger and fry until fragrant, then add the minced meat.

8. Stir-fry the minced meat to change its color.

9. Add rice wine, dark soy sauce, light soy sauce, stir fry, add bamboo shoots.

10. Stir-fry and add diced tomatoes evenly. Tomatoes need to be peeled and diced to taste good.

11. Fry until the tomatoes become soft.

12. Add salt, sugar and pepper. I forgot to take the pepper, the text explains it.

13. Turn off the heat, and finally put in the steamed glutinous rice.

14. Pour some sesame oil at the end and mix well.

15. For the dumpling skin made with vegetable juice, I used the machine to press the skin. The ratio of the dough is: 150 grams of flour, 30 grams of noodles, 80 grams of spinach juice (or carrot juice), and 1 gram of salt.

16. Using one end of a rolling pin, roll the dumpling wrapper about twice as large as the outer ring, and only roll the sides so that the bottom is slightly thicker and the outer ring is looser to better wrap the wrinkles.

17. Wrap the glutinous rice filling.

18. Close the mouth loosely, don't wrap the color, but can see the filling.

19. All wrapped and steamed in the basket.

20. Open the water cage and steam.

21. Cut the steamed spring bamboo shoots, glutinous rice, and simmered wheat, to see that the thin crust is wrapped in delicious fillings.

Tips:
Add some clarified noodles in the dough, the transparency will be better, without clarified noodles, it is also possible to use only wheat flour.