Name: Spring Bamboo Shoots and Glutinous Rice Siu Mai
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 200g Spring bamboo shoots; 50g Dried shiitake mushrooms; 200g Lean meat; 400g Glutinous rice; 20g Soy sauce; 4g salt; 15g ginger; 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 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 pan, add the mushrooms and stir fry

6. Stir-fry the shiitake mushrooms for a fragrance

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. Stir-fry until the tomatoes are 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 the steamed glutinous rice in

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

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

17. Wrap the glutinous rice filling

18. The mouth is loosely closed, do not wrap the color, but the fillings should be visible

19. All wrapped and steamed in the basket

20. Boil the water basket and steam for 15 minutes

21. Steamed spring bamboo shoots with glutinous rice and siu mai

22. Cut it open and see that the thin skin 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.