How to Make Tasty Yummy Scallop and Bamboo Shoots Shumai

Yummy Scallop and Bamboo Shoots Shumai. 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.

Even if you wrap it up rather crude, it will turn up nice when steamed. It will taste better if you use raw. Serve the shumai immediately garnished with green onions and accompanied by soy sauce or dipping sauces of your choice. half boneless roasted duck with pineapple, bamboo shoots, bell peppers, tomatoes and basil in red curry sauce. You can have Yummy Scallop and Bamboo Shoots Shumai using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Yummy Scallop and Bamboo Shoots Shumai

1. It's 7 of Scallops (boiled or raw).
2. It's 150 grams of Minced pork.
3. You need 1/4 piece of Boiled bamboo shoots.
4. You need 1/4 of Onion.
5. Prepare 1 of ◎ Salt and pepper.
6. You need 1 tbsp of ◎ Oyster sauce.
7. It's 1 tbsp of ◎ Sake.
8. Prepare 1 pinch of ◎ Sugar.
9. It's 50 grams of Corn starch.
10. You need 20 of Shumai pastry skin.
11. You need 1 of Green beans (or green peas).

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Yummy Scallop and Bamboo Shoots Shumai instructions

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.

Sautéed with Thai rice noodles, egg. Sea Scallops, Chicken with Mixed Vegetables. Bamboo shoot, string beans, basil leaf, carrot, bell pepper, zucchini, green curry paste, coconut milk and choice of meat. Place one green pea on top of each shumai. Keep formed shumai and gyoza or wonton wrappers covered in damp towel to prevent drying out.