Hello everybody, it is Louise, welcome to my recipe site. 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 will make it a bit unique. This is gonna smell and look delicious.

Bamboo Shoots and Plump Shrimp Shumai is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Bamboo Shoots and Plump Shrimp Shumai is something that I have loved my whole life. They are fine and they look fantastic.

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

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

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

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.

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