Recipe: Tasty Bamboo Shoots and Plump Shrimp Shumai

Recipe: Tasty Bamboo Shoots and Plump Shrimp Shumai Delicious, fresh and tasty.

Bamboo Shoots and Plump Shrimp Shumai. Great recipe for Bamboo Shoots and Plump Shrimp Shumai. 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.

Be sure to arrange the shumai so that they do not touch while steaming.

What makes Shanghainese Shao Mai distinct from others is the use of spring bamboo shoots (春笋) and glutinous rice (糯米) in the filling.

Other ingredients for the filling include shrimp, crab, lamb, egg, even noodles!

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. You need 1 tbsp of Katakuriko.

6. It’s 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. You need 1 tsp of ★Grated ginger.

13. Prepare 1 tsp of ★Sesame oil.

14. You need 20 of Shumai skins.

15. It’s 20 of Green peas.

16. It’s 3 of leaves Cabbage.

17. You need 80 ml of Water.

Traditional Shanghainese Shao Mai is stuffed with glutinous rice, or sticky rice, pork, and bamboo shoots.

What is Shumai - Where to buy in Shanghai Sometimes bamboo shoots, water chestnuts, or dehydrated shiitake mushrooms are diced and added to the mixture.

My favorite siu mai has always been the simplest ones, filled with just ground pork, chopped shrimp, and pork fat—the key ingredient for juicy and flavorful dumplings.

For the pork fat, my first choice is fatback.

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..

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.

For the best results, please follow the tips below: Use a traditional bamboo steamer to steam the har gow dumplings.

Shumai (siu mai, shao mai)—These are thin, round wrappers in a cup shape and hold a filling — usually of pork, shrimp, or a combination of the two — and often a small amount of vegetables like bamboo shoots, black mushrooms, and water chestnuts. (Jessica Spengler/ Flickr) Bamboo shoots, water chestnuts and pepper can also be added.

The outer covering is made of a thin sheet of lye water dough, which is either yellow or white.