Hello, I am Marie. Today, I’m gonna show you how to prepare bamboo shoots and plump shrimp shumai recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Bamboo Shoots and Plump Shrimp Shumai Recipe
Bamboo Shoots and Plump Shrimp Shumai is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Bamboo Shoots and Plump Shrimp Shumai is something which I’ve loved my whole life.
To get started with this particular recipe, we have to 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 that.
The ingredients needed to make Bamboo Shoots and Plump Shrimp Shumai:
- Prepare 100 grams Cooked bamboo shoots in brine
- Get 100 grams Peeled shrimp
- Get 100 grams Ground
- Make ready 1/4 Onions (finely chopped)
- Take 1 tbsp Katakuriko
- Prepare 1/3 tsp ★Salt
- Make ready 1 tsp ★
- Prepare 1 tsp ★Oyster sauce
- Get 1 tsp ★Chicken soup stock granules
- Get 1 tbsp ★Sugar
- Take 1 dash ★Pepper
- Make ready 1 tsp ★Grated ginger
- Get 1 tsp ★Sesame oil
- Make ready 20 Shumai skins
- Take 20 Green peas
- Get 3 leaves Cabbage
- Make ready 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 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 distinctive dish bamboo shoots and plump shrimp shumai recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
