Recipe of Shumai with Ground Pork and Five Grain Rice in 17 Minutes for Mom

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, shumai with ground pork and five grain rice. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Siu Mai (Shumai) are tasty open-faced dumplings filled with ground pork, shrimps, and other add-ins. Japanese Shumai (Steamed Pork Dumpling) is typically made with ground pork and minced onion, enclosed in a wonton wrapper and topped with green pea. Their Shumai (steamed pork dumplings) has been a popular and signature Yokohama souvenir for decades.

Shumai with Ground Pork and Five Grain Rice is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Shumai with Ground Pork and Five Grain Rice is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook shumai with ground pork and five grain rice using 13 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Shumai with Ground Pork and Five Grain Rice:

1. Take 300 grams Ground pork
2. Prepare 1 clove Garlic
3. Make ready 1 piece Ginger
4. Prepare 10 cm Japanese leek
5. Get 1 tbsp Shaoxing wine
6. Prepare 1 1/2 tbsp Soy sauce
7. Make ready 1 dash Pepper
8. Prepare 1 tsp XO sauce
9. Get 1 tsp Dried scallop soup powder
10. Prepare 1 tsp Oyster sauce
11. Get 1 tbsp Sesame oil
12. Get 2 tbsp Katakuriko
13. Prepare 75 grams Five grain rice

Try our traditional recipe to We've already posted a recipe for shumai: the vegan version made with shiitake mushrooms and sticky rice. To make the filling, start by mixing the pork with the sugar. And now you can get your Shumai fix on demand! These Chinese steamed dumplings have a classic juicy pork and prawn filling, enclosed with wonton wrappers.

Instructions to make Shumai with Ground Pork and Five Grain Rice:

1. Rinse the five grain rice lightly and drain in a sieve. Let rest for 30 minutes.
2. Finely chop the Japanese leek, the garlic, and the ginger.
3. Use whatever fatty cuts of ground pork you prefer.
4. Add all the seasonings in the ground pork and mix well.
5. It's okay if you don't have XO sauce or oyster sauce. Dried scallop soup powder can be replaced by Chinese soup stock.
6. Coat your hands with the sesame oil (not included in ingredients), and shape the mixture into bite size balls. I could make 12 meatballs this time.
7. Coat the meatballs with the five grain rice (usually, you'd use mochi rice).
8. Firmly press the five grain rice into the meatballs. The rice will fall off while steaming if it's not pressed on.
9. Place the meatballs on cabbage leaves, on Chinese cabbage leaves or on a sheet of parchment paper in the steamer.
10. Steam for 20 minutes.
11. It looks like this while steaming!

Shumai remains as my favorite Dim Sum through the years. My mother-in-law loved to make a large tray of She showed me how to make Cantonese Shumai with chop shrimps and pork, which I still I have made a small variation i.e. to marinate the prawns with salt for five minutes before cleaning it. Shumai or siu mai (燒賣) are steamed pork and shrimp dumplings. In this step-by-step dumpling recipe, I Northern-style shao mai are often filled with sticky rice and mince meat and they are shaped like a The word "shumai" probably derives from the Japanese version of steamed pork dumplings. Combine the ginger, mushrooms, scallion, pork, soy sauce, rice wine, sesame oil and cornstarch in a large bowl.

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