Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, bamboo shoots and plump shrimp shumai. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Be sure to arrange the shumai so that they do not touch while steaming. Shao mai is typically made with ground pork and shrimp, sometimes with a minimal amount of bamboo shoots or black mushrooms, and will be wrapped with a thin round sheet of unleavened dough. The shrimp should be marinated with baking soda to make the meat extra plump. The main ingredients for the filling consist of shrimps, bamboo shoot, and pork fat.
Bamboo Shoots and Plump Shrimp Shumai is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Bamboo Shoots and Plump Shrimp Shumai is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must 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 it.
The ingredients needed to make Bamboo Shoots and Plump Shrimp Shumai:
- Prepare 100 grams Cooked bamboo shoots in brine
- Take 100 grams Peeled shrimp
- Get 100 grams Ground pork
- Take 1/4 Onions (finely chopped)
- Take 1 tbsp Katakuriko
- Get 1/3 tsp ★Salt
- Prepare 1 tsp ★Sake
- Get 1 tsp ★Oyster sauce
- Make ready 1 tsp ★Chicken soup stock granules
- Make ready 1 tbsp ★Sugar
- Get 1 dash ★Pepper
- Take 1 tsp ★Grated ginger
- Make ready 1 tsp ★Sesame oil
- Take 20 Shumai skins
- Take 20 Green peas
- Take 3 leaves Cabbage
- Get 80 ml Water
Other ingredients for the filling include shrimp, crab, lamb, egg, even noodles! Traditional Shanghainese Shao Mai is stuffed with glutinous rice, or sticky rice, pork, and bamboo shoots. A lump of shrimp, cut into pieces, with mince-size pieces of bamboo shoots. A lump of shrimp, mince-size pieces of pork fat, bamboo shoots, and sometimes with sliced gailan stems.
Instructions to make Bamboo Shoots and Plump Shrimp Shumai:
- 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.
A lump of shrimp, cut into pieces, with mince-size pieces of bamboo shoots. A lump of shrimp, mince-size pieces of pork fat, bamboo shoots, and sometimes with sliced gailan stems. The first filling is the most common and the ingredients are halal, so even Muslims can enjoy them. Be sure to arrange the shumai so that they do not touch while steaming. The filling largely consists of glutinous rice, pork hash, shrimp, shiitake mushrooms bamboo shoots and onion. [citation needed] Jiangnan shaomai.
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