Hey everyone, hope you’re having an incredible day today.it is George Stevenson. Today, I’m gonna show you how to prepare a special dish, bamboo shoots and plump shrimp shumai. One of my favorites food recipes. 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 favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Bamboo Shoots and Plump Shrimp Shumai is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few components. 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:
- Prepare 100 grams Cooked bamboo shoots in brine
- Get 100 grams Peeled shrimp
- Prepare 100 grams Ground pork
- Make ready 1/4 Onions (finely chopped)
- Make ready 1 tbsp Katakuriko
- Prepare 1/3 tsp ★Salt
- Get 1 tsp ★Sake
- Get 1 tsp ★Oyster sauce
- Prepare 1 tsp ★Chicken soup stock granules
- Make ready 1 tbsp ★Sugar
- Make ready 1 dash ★Pepper
- Get 1 tsp ★Grated ginger
- Prepare 1 tsp ★Sesame oil
- Prepare 20 Shumai skins
- Make ready 20 Green peas
- Get 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.
So that is going to wrap this up with this special food bamboo shoots and plump shrimp shumai recipe. Thank you very much for your time. I am 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 family, colleague and friends. Thanks again for reading. Go on get cooking!
