Hi, I am Elise. Today, I’m gonna show you how to make bamboo shoots and plump shrimp shumai recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little 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 recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Bamboo Shoots and Plump Shrimp Shumai is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have 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
- Take 100 grams Peeled shrimp
- Take 100 grams Ground
- Make ready 1/4 Onions (finely chopped)
- Take 1 tbsp Katakuriko
- Make ready 1/3 tsp ★Salt
- Get 1 tsp ★
- Make ready 1 tsp ★Oyster sauce
- Make ready 1 tsp ★Chicken soup stock granules
- Get 1 tbsp ★Sugar
- Make ready 1 dash ★Pepper
- Get 1 tsp ★Grated ger
- Get 1 tsp ★Sesame oil
- Get 20 Shumai skins
- Make ready 20 Green peas
- Make ready 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 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 bes 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 exceptional dish bamboo shoots and plump shrimp shumai recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
