Step-by-Step Guide to Prepare Ultimate Bamboo Shoots and Plump Shrimp Shumai
Emily Thompson 09/04/2020 06:28
Bamboo Shoots and Plump Shrimp Shumai
Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, bamboo shoots and plump shrimp shumai. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Bamboo Shoots and Plump Shrimp Shumai is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. 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 recipe, we must 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 it.
The ingredients needed to make Bamboo Shoots and Plump Shrimp Shumai:
Make ready 100 grams Cooked bamboo shoots in brine
Make ready 100 grams Peeled shrimp
Get 100 grams Ground pork
Make ready 1/4 Onions (finely chopped)
Make ready 1 tbsp Katakuriko
Make ready 1/3 tsp ★Salt
Get 1 tsp ★Sake
Make ready 1 tsp ★Oyster sauce
Prepare 1 tsp ★Chicken soup stock granules
Prepare 1 tbsp ★Sugar
Take 1 dash ★Pepper
Make ready 1 tsp ★Grated ginger
Prepare 1 tsp ★Sesame oil
Get 20 Shumai skins
Prepare 20 Green peas
Take 3 leaves Cabbage
Get 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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