Soak the shiitake mushrooms until soft, then chop them. Cut the pork into thick strips. Dice the cooked bamboo shoots and set aside.

Heat oil in a pan. Add the pork, bamboo shoots, mushrooms, and all seasonings (rice wine, soy sauce paste, five-spice powder, and fried shallots). Stir-fry over medium heat.

In a pot, mix the rice flour and potato starch with water until smooth. Cook over low heat on the stove, stirring constantly until the mixture thickens, then remove from heat.

Add the sweet potato starch to the thickened mixture and stir until well combined.

Lightly oil small plates, then spread a layer of the dough mixture onto each plate.

Add a portion of the meat filling on top.

Cover the filling with more dough mixture.

Steam in an electric steamer for about 15 minutes.