Recipe of Bamboo Shoots and Plump Shrimp Shumai

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

Bamboo Shoots and Plump Shrimp Shumai is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Bamboo Shoots and Plump Shrimp Shumai is something which I’ve loved my whole life.

Guide to Prepare Bamboo Shoots and Plump Shrimp Shumai

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 it.

Ingredients

The ingredients needed to make Bamboo Shoots and Plump Shrimp Shumai:

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

Instructions

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.

As simple as that Recipe of Bamboo Shoots and Plump Shrimp Shumai

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