Fresh Bamboo Shoot and Mugwort Rice Cake

Minced filling: fresh bamboo shoots, minced meat, shiitake mushrooms, and garlic sprouts, all cut into small pieces.

Heat oil in the pan and add the minced meat.

After stir-frying the minced meat until the moisture is removed, add the shiitake mushrooms.

After frying until fragrant, add the fresh bamboo shoots.

Add salt, oyster sauce, soy sauce, pepper, and five-spice powder for seasoning.

Stir-fry until flavorful.

Finally, pour in the garlic sprouts.

Stir-fry until fragrant and remove from the pan.

Cooked minced meat set aside for later use.

Washed mugwort leaves.

Boil a pot of water, add mugwort leaves, and a small amount of baking soda to keep the mugwort leaves green.

After boiling for about five minutes, take it out.

Place it in cold water to cool.

Squeeze out the moisture.

Put the mugwort into the blender and add an appropriate amount of water.

Beat for 1 minute.

Pour the prepared mugwort paste into the basin.

Add glutinous rice flour and sticky rice flour.

Knead into a firmer dough.

Take a few pieces of dough and flatten them.

Put it in hot water and boil.

Just float up.

Put the cooked mugwort dumplings back into the bowl and continue to knead them evenly. You can add a spoonful of lard to prevent sticking to your hands.

Spread some oil on the cutting board and place the dough on it.

Roll the dough into a long strip.

Cut into equal small portions, about 60 grams each.

Take a piece of dough and press a hole in the middle.

Make another small nest.

Fill in the filling.

Closing.

Rub into a ball.

Pinch one edge on the surface as decoration.

Mugwort rice cakes that have been wrapped.

Steam it in the pot for ten minutes and it's ready.

Finished product.

Finished product.