Yummy Scallop and Bamboo Shoots Shumai

Yummy Scallop and Bamboo Shoots Shumai

Let's cook easy Chinese food at home. The umami-rich flavor of scallops goes well with the texture of bamboo shoots.

Ingredients: Makes 20

Scallops (boiled or raw)
Minced pork
150 g
Boiled bamboo shoots
1/4 piece (60 g)
1/4 (90 g)
◎ Salt and pepper
As needed
◎ Oyster sauce
1 tablespoon
◎ Sake
1 tablespoon
◎ Sugar
A pinch
Corn starch
50 g
Shumai pastry skin
Green beans (or green peas)
As needed


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

Story Behind this Recipe

I usually make it without measuring properly and have leftover pastries and ingredients. This time, I measured properly.