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:

1. Make ready 100 grams Cooked bamboo shoots in brine
2. Make ready 100 grams Peeled shrimp
3. Get 100 grams Ground pork
4. Make ready 1/4 Onions (finely chopped)
5. Make ready 1 tbsp Katakuriko
6. Make ready 1/3 tsp ★Salt
7. Get 1 tsp ★Sake
8. Make ready 1 tsp ★Oyster sauce
9. Prepare 1 tsp ★Chicken soup stock granules
10. Prepare 1 tbsp ★Sugar
11. Take 1 dash ★Pepper
12. Make ready 1 tsp ★Grated ginger
13. Prepare 1 tsp ★Sesame oil
14. Get 20 Shumai skins
15. Prepare 20 Green peas
16. Take 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 it up for this special food bamboo shoots and plump shrimp shumai recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!