Yummy Scallop and Bamboo Shoots Shumai

Name: Yummy Scallop and Bamboo Shoots Shumai
Yield: 20 servings
Cuisine: American
Ingredients: 7 Scallops (boiled or raw); 150 grams Minced pork; 1/4 piece Boiled bamboo shoots; 1/4 Onion; 1 ◎ Salt and pepper; 1 tbsp ◎ Oyster sauce; 1 tbsp ◎ Sake; 1 pinch ◎ Sugar; 50 grams Corn starch; 20 Shumai pastry skin; 1 Green beans (or green peas)

cookpad.japan @cookpad_jp

I usually make it without measuring properly and have leftover pastries and ingredients. This time, I measured properly.

Please add this amount of flour to make it nice and sticky. Even if you wrap it up rather crude, it will turn up nice when steamed. It will taste better if you use raw scallops. For 20. Recipe by uronn

I usually make it without measuring properly and have leftover pastries and ingredients. This time, I measured properly.

cookpad.japan @cookpad_jp

I usually make it without measuring properly and have leftover pastries and ingredients. This time, I measured properly.

Saved

Ingredients

20 servings

7Scallops (boiled or raw)
150 gramsMinced pork
1/4 pieceBoiled bamboo shoots
1/4Onion
1◎ Salt and pepper
1 tbsp◎ Oyster sauce
1 tbsp◎ Sake
1 pinch◎ Sugar
50 gramsCorn starch
20Shumai pastry skin
1Green beans (or green peas)

Saved

Steps

1

Here are the ingredients.
2

Chop the onion and bamboo shoots finely. Chop the scallops.
3

Combine the scallops, minced pork, and ◎ ingredients, and knead well until sticky.
4

Add the katakuriko and the remaining vegetables. Mix together.
5

Make a circle with your thumb and index finger, and lay a pastry skin on top. Divide the filling into 20 portions, and place one portion on top of the pastry to wrap up. Here, I used chopped green beans for a decoration since I was out of green peas.
6

Spread kitchen paper onto the steamer and align the shumai with generous gaps in between. Steam over medium-low heat for 15 minutes.
7

Serve. Enjoy with soy sauce and Japanese mustard