Bamboo Shoot Dumplings
Hani ethnic specialty featuring bamboo shoot sheets used in place of flour wrappers, encasing a meat filling and steamed until cooked. Delicate white color with a clean, fragrant aroma; savory, spicy, and mildly numbing in flavor.
Ingredients
Fresh bamboo shoots (peeled, root removed, sliced into round thin pieces)
600 g
MSG (monosodium glutamate)
2 g
Fat pork (minced)
250 g
Sichuan pepper oil
2 g
Lean pork (minced)
250 g
White pepper powder
2 g
Eggs (mixed with wet cornstarch to form a paste)
2
Soy sauce
20 g
Refined salt
40 g
Chopped cilantro
20 g
Wet cornstarch
40 g
Clear meat broth
400 ml
Chopped scallions
40 g
Minced garlic
4 g
Chives (chopped)
40 g
Sesame oil
4 g
Instructions
1
Preparing the bamboo wrappers and filling
Peel the bamboo shoots, cut off the roots, and slice into round thin pieces to use as dumpling wrappers. Soak in clean water to remove any off-flavors, blanch in boiling water, rinse again, and drain. Mince the pork, place in a bowl, add scallions, chives, salt, and MSG, and mix well to form the filling. Crack the eggs into a bowl and mix with wet cornstarch to form a paste.
2
Wrapping and steaming
Place the filling in the center of each bamboo wrapper, fold in half to form a dumpling shape, seal the edges with the egg paste, and steam in a steamer for 15 minutes until cooked through.
3
Making the sauce and serving
In a small bowl, combine Sichuan pepper oil, sesame oil, minced garlic, white pepper, soy sauce, clear meat broth, and chopped cilantro to make a sauce. Pour the sauce over the dumplings and serve.
