Yummy Scallop and Bamboo Shoots Shumai
Yummy Scallop and Bamboo Shoots Shumai

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, yummy scallop and bamboo shoots shumai. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Yummy Scallop and Bamboo Shoots Shumai. I usually make it without measuring properly and have leftover pastries and ingredients. Please add this amount of flour to make it nice and sticky.

Yummy Scallop and Bamboo Shoots Shumai is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Yummy Scallop and Bamboo Shoots Shumai is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have yummy scallop and bamboo shoots shumai using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Yummy Scallop and Bamboo Shoots Shumai:
  1. Get 7 Scallops (boiled or raw)
  2. Prepare 150 grams Minced pork
  3. Take 1/4 piece Boiled bamboo shoots
  4. Make ready 1/4 Onion
  5. Get 1 ◎ Salt and pepper
  6. Take 1 tbsp ◎ Oyster sauce
  7. Prepare 1 tbsp ◎ Sake
  8. Make ready 1 pinch ◎ Sugar
  9. Make ready 50 grams Corn starch
  10. Get 20 Shumai pastry skin
  11. Prepare 1 Green beans (or green peas)

Sautéed with Thai rice noodles, egg. Sea Scallops, Chicken with Mixed Vegetables. Browse the menu, view popular items, and track your order. When autocomplete results are available, use up and down arrows to review and enter to select.

Instructions to make Yummy Scallop and Bamboo Shoots Shumai:
  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

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