Bamboo Shoots and Plump Shrimp Shumai Recipe

Name: Bamboo Shoots and Plump Shrimp Shumai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams Cooked bamboo shoots in brine; 100 grams Peeled shrimp; 100 grams Ground pork; 1/4 Onions (finely chopped); 1 tbsp Katakuriko; 1/3 tsp Salt; 1 tsp Sake; 1 tsp Oyster sauce; 1 tsp Chicken soup stock granules; 1 tbsp Sugar; 1 dash Pepper; 1 tsp Grated ginger; 1 tsp Sesame oil; 20 Shumai skins; 20 Green peas; 3 leaves Cabbage; 80 ml Water

Servings: persons

100 grams Cooked bamboo shoots in brine
100 grams Peeled shrimp
100 grams Ground pork
1/4 Onions (finely chopped)
1 tbsp Katakuriko
1/3 tsp Salt
1 tsp Sake
1 tsp Oyster sauce
1 tsp Chicken soup stock granules
1 tbsp Sugar
1 dash Pepper
1 tsp Grated ginger
1 tsp Sesame oil
20 Shumai skins
20 Green peas
3 leaves Cabbage
80 ml Water

1
Mince the bamboo shoots and finely chop the onions.
2
Coat with katakuriko.
3
Roughly chop the shrimp into 7 or 8 mm chunks.
4
Mix the pork with the seasoning until it becomes sticky.
5
Once it becomes sticky, add Step 1 and mix together.
6
If you have time, wrap tightly and let chill in the refrigerator for 30 minutes to an hour.
7
Make a circle with your thumb and index finger.
8
Put the shumai skin on top of your fingers.
9
Use a spatula or spoon to put the meat mixture on top.
10
Wrap it around and top with a pea.
11
Once they are all wrapped up, line a frying pan with kitchen parchment paper.
12
Top the paper with 4-5 cm pieces of cabbage.
13
Top the cabbage with the shumai, being careful not to let them touch.
14
Pour in water under parchment paper and turn on the heat.
15
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.
16
Transfer to a dish and enjoy.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 100 grams Cooked bamboo shoots in brine, 100 grams Peeled shrimp, 100 grams Ground pork, 1/4 Onions (finely chopped), and more.

Yes, Bamboo Shoots and Plump Shrimp Shumai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bamboo Shoots and Plump Shrimp Shumai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions