Hello, I’m Elise. Today, we’re going to prepare bamboo shoots and plump shrimp shumai recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This will be really 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 current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Bamboo Shoots and Plump Shrimp Shumai is something that I have loved my whole life.
To get started with this 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 that.
The ingredients needed to make Bamboo Shoots and Plump Shrimp Shumai:
- Take 100 grams Cooked bamboo shoots in brine
- Get 100 grams Peeled shrimp
- Take 100 grams Ground
- Prepare 1/4 Onions (finely chopped)
- Prepare 1 tbsp Katakuriko
- Get 1/3 tsp ★Salt
- Make ready 1 tsp ★
- Prepare 1 tsp ★Oyster sauce
- Prepare 1 tsp ★Chicken soup stock granules
- Take 1 tbsp ★Sugar
- Take 1 dash ★Pepper
- Prepare 1 tsp ★Grated ginger
- Take 1 tsp ★Sesame oil
- Get 20 Shumai skins
- Make ready 20 Green peas
- Make ready 3 leaves Cabbage
- Prepare 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’s going to wrap it up with this special dish bamboo shoots and plump shrimp shumai recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
