Bamboo Shoots and Plump Shrimp Shumai

Name: Bamboo Shoots and Plump Shrimp Shumai
Yield: 2 servings
Cuisine: American
Ingredients: 100 grams Cooked bamboo shoots in brine; 100 grams Peeled shrimp; 100 grams Ground pork; 1/4 Onions (finely chopped); 1 tbsp Katakuriko; 1/3 tsp ★Salt; 1 tsp ★Sake; 1 tsp ★Oyster sauce; 1 tsp ★Chicken soup stock granules; 1 tbsp ★Sugar; 1 dash ★Pepper; 1 tsp ★Grated ginger; 1 tsp ★Sesame oil; 20 Shumai skins; 20 Green peas; 3 leaves Cabbage; 80 ml Water

cookpad.japan @cookpad_jp

I like the simple taste of shumai more than gyoza, so I thought it would be delicious to make some with bamboo shoots and shrimp.

Be sure to arrange the shumai so that they do not touch while steaming. Recipe by Akai denwa

I like the simple taste of shumai more than gyoza, so I thought it would be delicious to make some with bamboo shoots and shrimp.

Be sure to arrange the shumai so that they do not touch while steaming. Recipe by Akai denwa

cookpad.japan @cookpad_jp

I like the simple taste of shumai more than gyoza, so I thought it would be delicious to make some with bamboo shoots and shrimp.

Be sure to arrange the shumai so that they do not touch while steaming. Recipe by Akai denwa

I like the simple taste of shumai more than gyoza, so I thought it would be delicious to make some with bamboo shoots and shrimp.

Be sure to arrange the shumai so that they do not touch while steaming. Recipe by Akai denwa

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Ingredients

2 servings

100 gramsCooked bamboo shoots in brine
100 gramsPeeled shrimp
100 gramsGround pork
1/4Onions (finely chopped)
1 tbspKatakuriko
1/3 tsp★Salt
1 tsp★Sake
1 tsp★Oyster sauce
1 tsp★Chicken soup stock granules
1 tbsp★Sugar
1 dash★Pepper
1 tsp★Grated ginger
1 tsp★Sesame oil
20Shumai skins
20Green peas
3leaves Cabbage
80 mlWater

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Steps

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.