Bamboo Shoots and Plump Shrimp Shumai
- 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
- Mince the bamboo shoots and finely chop the onions.
- Coat with katakuriko.
- Roughly chop the shrimp into 7 or 8 mm chunks.
- Mix the pork 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.
brine, shrimp, ground pork, onions, katakuriko, salt, sake, oyster sauce, chicken soup stock granules, sugar, pepper, ginger, sesame oil, skins, green peas, cabbage, water
Taken from cookpad.com/us/recipes/153636-bamboo-shoots-and-plump-shrimp-shumai (may not work)