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We hope you got insight from reading it, now let’s go back to bamboo shoots and plump shrimp shumai recipe. To make bamboo shoots and plump shrimp shumai you only need 17 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to prepare Bamboo Shoots and Plump Shrimp Shumai:
- Use 100 grams Cooked bamboo shoots in brine
- You need 100 grams Peeled shrimp
- Use 100 grams Ground pork
- Provide 1/4 Onions (finely chopped)
- Use 1 tbsp Katakuriko
- Take 1/3 tsp ★Salt
- Take 1 tsp ★Sake
- Take 1 tsp ★Oyster sauce
- You need 1 tsp ★Chicken soup stock granules
- Take 1 tbsp ★Sugar
- Take 1 dash ★Pepper
- Take 1 tsp ★Grated ginger
- Prepare 1 tsp ★Sesame oil
- Get 20 Shumai skins
- Get 20 Green peas
- Take 3 leaves Cabbage
- Get 80 ml Water
Steps to make Bamboo Shoots and Plump Shrimp Shumai:
- Mince the bamboo shoots and finely chop the onions. Coat with katakuriko. Roughly chop the shrimp into 7 or 8 mm chunks.
- Mix the pork with the ★ seasoning until it becomes sticky.
- Once it becomes sticky, add Step 1 and mix together.
- If you have time, wrap tightly and let chill in the refrigerator for 30 minutes to an hour.
- Make a circle with your thumb and index finger.
- Put the shumai skin on top of your fingers.
- Use a spatula or spoon to put the meat mixture on top.
- Wrap it around and top with a pea.
- Once they are all wrapped up, line a frying pan with kitchen parchment paper. Top the paper with 4-5 cm pieces of cabbage.
- Top the cabbage with the shumai, being careful not to let them touch.
- 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.
- Transfer to a dish and enjoy.
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