Bamboo Shoots and Plump Shrimp Shumai

Hello everybody, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Bamboo Shoots and Plump Shrimp Shumai. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Bamboo Shoots and Plump Shrimp Shumai is one of the most popular of recent trending meals in the world. It's enjoyed by millions daily. It is easy, it's fast, it tastes yummy. They are fine and they look fantastic. Bamboo Shoots and Plump Shrimp Shumai is something that I have loved my entire life.

Many things affect the quality of taste from Bamboo Shoots and Plump Shrimp Shumai, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bamboo Shoots and Plump Shrimp Shumai delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bamboo Shoots and Plump Shrimp Shumai is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to 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.

I like the simple taste of shumai more than gyoza, so I thought it would be delicious to make some with bamboo shoots and shrimp.

Be sure to arrange the shumai so that they do not touch while steaming. Recipe by Akai denwa

Ingredients and spices that need to be Make ready to make Bamboo Shoots and Plump Shrimp Shumai:

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

Steps to make 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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So that is going to wrap it up with this exceptional food Recipe of Award-winning Bamboo Shoots and Plump Shrimp Shumai. Thank you very much for reading. I am confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!