Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, bamboo shoots and plump shrimp shumai. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Bamboo Shoots and Plump Shrimp Shumai is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Bamboo Shoots and Plump Shrimp Shumai is something which I have loved my entire life.
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 cook that.
The ingredients needed to make Bamboo Shoots and Plump Shrimp Shumai:
- Take 100 grams Cooked bamboo shoots in brine
- Prepare 100 grams Peeled shrimp
- Take 100 grams Ground pork
- Prepare 1/4 Onions (finely chopped)
- Take 1 tbsp Katakuriko
- Get 1/3 tsp ★Salt
- Make ready 1 tsp ★Sake
- Prepare 1 tsp ★Oyster sauce
- Take 1 tsp ★Chicken soup stock granules
- Make ready 1 tbsp ★Sugar
- Take 1 dash ★Pepper
- Get 1 tsp ★Grated ginger
- Get 1 tsp ★Sesame oil
- Prepare 20 Shumai skins
- Take 20 Green peas
- Prepare 3 leaves Cabbage
- Take 80 ml Water
Instructions 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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