How to Make Delicious Bamboo Shoots and Plump Shrimp Shumai

How to Make Delicious Bamboo Shoots and Plump Shrimp Shumai Delicious, fresh and tasty.

Bamboo Shoots and Plump Shrimp Shumai. Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. · Shrimp shumai is a tasty and EASY staple dim sum recipe made with ginger and garlic shrimp, water chestnuts, and a soy sauce mixture, served as dumplings! Pork and Shrimp Shumai — Appetite for China. I love owning a bamboo steamer, if for no other reason that to display around the kitchen.

Bamboo shoots are one of the favorite spring season vegetables in the East and South-East Asian cuisine.

Young tender shoots of bamboo have been a prized delicacies featuring in soups Crisp and chewy bamboo shoots, (sun jian - 笋尖) are freshly erupting edible culms of the bamboo plant.

Today I have a thing to show you is yummy bamboo shoot cooking shrimp.

You can have Bamboo Shoots and Plump Shrimp Shumai using 17 ingredients and 12 steps. Here is how you cook that.

Ingredients of Bamboo Shoots and Plump Shrimp Shumai

1. Prepare 100 grams of Cooked bamboo shoots in brine.

2. You need 100 grams of Peeled shrimp.

3. You need 100 grams of Ground pork.

4. Prepare 1/4 of Onions (finely chopped).

5. It’s 1 tbsp of Katakuriko.

6. Prepare 1/3 tsp of ★Salt.

7. Prepare 1 tsp of ★Sake.

8. It’s 1 tsp of ★Oyster sauce.

9. It’s 1 tsp of ★Chicken soup stock granules.

10. It’s 1 tbsp of ★Sugar.

11. It’s 1 dash of ★Pepper.

12. Prepare 1 tsp of ★Grated ginger.

13. It’s 1 tsp of ★Sesame oil.

14. It’s 20 of Shumai skins.

15. It’s 20 of Green peas.

16. Prepare 3 of leaves Cabbage.

17. Prepare 80 ml of Water.

Shumai are a type of Chinese dumpling often associated with Cantonese cuisine.

When made properly, the plump, juicy half-wrapped dumplings, burst into a savory pool of flavor in your mouth as In my version, I've used a mixture of shrimp, squid and pork fat.

The shrimp are added both minced.

Recipe adapted from Josh Grinker, Kings County Imperial, Brooklyn, NY.

Bamboo Shoots and Plump Shrimp Shumai step by step

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..

In a steamer (preferably bamboo) set over a pot of simmering water, steam the dumplings in batches, covered.

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Shumai (Shrimp & Pork Dumplings 燒賣).

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