Bamboo Shoots and Plump Shrimp Shumai

Bamboo Shoots and Plump Shrimp Shumai

This is a wonderful shumai filled with bamboo shoots and shrimp.
They're easily steamed in a frying pan.

Ingredients: 2 servings (20 pieces)

Cooked bamboo shoots in brine
100 g
Peeled shrimp
100 g
Ground pork
100 g
Onions (finely chopped)
1 tablespoon
1/3 teaspoon
1 teaspoon
★Oyster sauce
1 teaspoon
★Chicken soup stock granules
1 teaspoon
1 tablespoon
a small amount
★Grated ginger
1 teaspoon
★Sesame oil
1 teaspoon
Shumai skins
Green peas
3 leaves
50~80 ml


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.

Story Behind this Recipe

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.