Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, bamboo shoots and plump shrimp shumai. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Bamboo Shoots and Plump Shrimp Shumai is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine 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 ingredients. You can cook bamboo shoots and plump shrimp shumai using 17 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Bamboo Shoots and Plump Shrimp Shumai:

1. Prepare 100 grams Cooked bamboo shoots in brine
2. Take 100 grams Peeled shrimp
3. Prepare 100 grams Ground pork
4. Get 1/4 Onions (finely chopped)
5. Get 1 tbsp Katakuriko
6. Make ready 1/3 tsp ★Salt
7. Get 1 tsp ★Sake
8. Make ready 1 tsp ★Oyster sauce
9. Make ready 1 tsp ★Chicken soup stock granules
10. Make ready 1 tbsp ★Sugar
11. Get 1 dash ★Pepper
12. Get 1 tsp ★Grated ginger
13. Prepare 1 tsp ★Sesame oil
14. Prepare 20 Shumai skins
15. Prepare 20 Green peas
16. Get 3 leaves Cabbage
17. Make ready 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 is going to wrap this up for this exceptional food bamboo shoots and plump shrimp shumai recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!