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

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, bamboo shoots and plump shrimp shumai. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Bamboo Shoots and Plump Shrimp Shumai is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Bamboo Shoots and Plump Shrimp Shumai is something which I have loved my entire life.

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

The ingredients needed to make Bamboo Shoots and Plump Shrimp Shumai:
  1. Make ready 100 grams Cooked bamboo shoots in brine
  2. Make ready 100 grams Peeled shrimp
  3. Take 100 grams Ground pork
  4. Make ready 1/4 Onions (finely chopped)
  5. Take 1 tbsp Katakuriko
  6. Prepare 1/3 tsp ★Salt
  7. Make ready 1 tsp ★Sake
  8. Prepare 1 tsp ★Oyster sauce
  9. Prepare 1 tsp ★Chicken soup stock granules
  10. Take 1 tbsp ★Sugar
  11. Take 1 dash ★Pepper
  12. Make ready 1 tsp ★Grated ginger
  13. Take 1 tsp ★Sesame oil
  14. Get 20 Shumai skins
  15. Get 20 Green peas
  16. Take 3 leaves Cabbage
  17. Make ready 80 ml Water
Instructions 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.

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