How to Prepare Homemade Bamboo Shoots and Plump Shrimp Shumai

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, bamboo shoots and plump shrimp shumai. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Bamboo Shoots and Plump Shrimp Shumai is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Bamboo Shoots and Plump Shrimp Shumai is something which I’ve loved my whole life. They are nice and they look fantastic.

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

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

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

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