Bamboo Shoot Dumplings
A Hani-style dish of seasoned meat filling wrapped in fresh bamboo shoot slices and steamed.
Ingredients
Fresh bamboo shoots (peeled, base trimmed, sliced into thin rounds)
600 g
Fatty pork (minced)
250 g
Lean pork (minced)
250 g
Eggs (mixed with wet starch to form a paste)
2
Fine salt
40 g
Chopped scallions
40 g
Chives
40 g
Wet starch
40 g
Meat broth
400 ml
Soy sauce
20 g
Chopped cilantro
20 g
Monosodium glutamate
2 g
Sichuan pepper oil
2 g
White pepper powder
2 g
Minced garlic
4 g
Sesame oil
4 g
Instructions
1
Step 1
Peel the bamboo shoots, trim off the base, and slice them into thin rounds to use as dumpling wrappers. Soak them in cold water to remove any off-flavors, blanch in boiling water until tender, refresh in cold water, then drain. Mince the pork, transfer to a bowl, add the scallions, chives, salt, and monosodium glutamate, and mix well to make the filling. Crack the eggs into a bowl, add the wet starch, and whisk into a smooth paste.
2
Step 2
Place a portion of filling in the center of each bamboo shoot wrapper, fold in half to form a half-moon dumpling, and seal the edge with the egg paste. Arrange the dumplings in a steamer and steam over brisk heat for 15 minutes until cooked through. Meanwhile, combine the Sichuan pepper oil, sesame oil, minced garlic, white pepper, soy sauce, meat broth, and chopped cilantro in a small bowl to make a dipping sauce. Pour the sauce over the steamed dumplings and serve.
