Yummy Scallop and Bamboo Shoots Shumai

• 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)

1. Here are the ingredients.
2. Chop the onion and bamboo shoots finely.
3. Chop the scallops.
4. Combine the scallops, minced pork, and ingredients, and knead well until sticky.
5. Add the katakuriko and the remaining vegetables.
6. Mix together.
7. Make a circle with your thumb and index finger, and lay a pastry skin on top.
8. Divide the filling into 20 portions, and place one portion on top of the pastry to wrap up.
9. Here, I used chopped green beans for a decoration since I was out of green peas.
10. Spread kitchen paper onto the steamer and align the shumai with generous gaps in between.
11. Steam over medium-low heat for 15 minutes.
12. Serve.
13. Enjoy with soy sauce and Japanese mustard

pork, bamboo shoots, onion, salt, oyster sauce, sake, sugar, starch, pastry skin, green beans

Taken from cookpad.com/us/recipes/188156-yummy-scallop-and-bamboo-shoots-shumai (may not work)