Raw materials:
1. Pork filling: 400 grams.
2. Fresh shrimp: 200 grams.
3. Shredded bamboo shoots: 150g.
4. Shiitake mushrooms: 150g.
5. Vermicelli: 10 sheets.
6. Rice flour: 200g.
7. Flour: 50g.
8. Salt: moderate.
9. Pepper: moderate.
10. Sesame oil: appropriate amount.
11. Grated ginger: appropriate amount.
12. Minced green onion: moderate amount.
13. minced garlic: appropriate amount.
How to do:
1. Wash the bamboo shoots and mushrooms and cut them into fine pieces.
2. Shell the shrimp and puree them with a food processor.
3. Put the pork filling, shrimp puree and bamboo shoots into a large bowl, add salt, pepper, sesame oil, ginger, green onion and garlic, mix well and _ 15 minutes.
4. Cut the vermicelli into small cubes, and put the rice flour and whipping flour in two separate bowls.
5. Put the meat mixture on the vermicelli and wrap it into a pocket shape with the mouth facing up.
6. Put a spoonful of rice flour in the center of the pocket shape, add a proper amount of water, and then close the pocket.
7. Take a flat bottomed pot, place the siu mai in it and add the right amount of water.
8. Place the pot on a gas stove and when the water comes to a boil, turn down the heat and cook slowly for 20 minutes.