Bamboo Shoots and Plump Shrimp Shumai
Bamboo Shoots and Plump Shrimp Shumai

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, bamboo shoots and plump shrimp shumai. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Bamboo Shoots and Plump Shrimp Shumai is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Bamboo Shoots and Plump Shrimp Shumai is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook bamboo shoots and plump shrimp shumai using 17 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Bamboo Shoots and Plump Shrimp Shumai:
  1. Prepare 100 grams Cooked bamboo shoots in brine
  2. Make ready 100 grams Peeled shrimp
  3. Get 100 grams Ground pork
  4. Make ready 1/4 Onions (finely chopped)
  5. Get 1 tbsp Katakuriko
  6. Make ready 1/3 tsp ★Salt
  7. Get 1 tsp ★Sake
  8. Prepare 1 tsp ★Oyster sauce
  9. Prepare 1 tsp ★Chicken soup stock granules
  10. Get 1 tbsp ★Sugar
  11. Make ready 1 dash ★Pepper
  12. Get 1 tsp ★Grated ginger
  13. Take 1 tsp ★Sesame oil
  14. Take 20 Shumai skins
  15. Take 20 Green peas
  16. Take 3 leaves Cabbage
  17. Prepare 80 ml Water
Steps to make Bamboo Shoots and Plump Shrimp Shumai:
  1. Mince the bamboo shoots and finely chop the onions. Coat with katakuriko. Roughly chop the shrimp into 7 or 8 mm chunks.
  2. Mix the pork with the ★ seasoning until it becomes sticky.
  3. Once it becomes sticky, add Step 1 and mix together.
  4. If you have time, wrap tightly and let chill in the refrigerator for 30 minutes to an hour.
  5. Make a circle with your thumb and index finger.
  6. Put the shumai skin on top of your fingers.
  7. Use a spatula or spoon to put the meat mixture on top.
  8. Wrap it around and top with a pea.
  9. Once they are all wrapped up, line a frying pan with kitchen parchment paper. Top the paper with 4-5 cm pieces of cabbage.
  10. Top the cabbage with the shumai, being careful not to let them touch.
  11. Pour in water under parchment paper and turn on the heat. Once it begins to bubble, cover with a lid and turn the heat to medium-low and steam for 8-10 minutes while keeping an eye on it.
  12. Transfer to a dish and enjoy.

So that is going to wrap it up with this exceptional food bamboo shoots and plump shrimp shumai recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!