Recipe: Appetizing Shumai with Ground Pork and Five Grain Rice

Recipe: Appetizing Shumai with Ground Pork and Five Grain Rice Delicious, fresh and tasty.

Shumai with Ground Pork and Five Grain Rice. 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.

I know some make with ground pork, dried shrimps, dried shiitake mushroom, chives, and jicama.

But I decided to make it a little different and omitted.

Shumai or Siu Mai is a dim sum favorite, with an easy pork/shrimp filling.

You can cook Shumai with Ground Pork and Five Grain Rice using 13 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Shumai with Ground Pork and Five Grain Rice

1. It’s 300 grams of Ground pork.

2. It’s 1 clove of Garlic.

3. You need 1 piece of Ginger.

4. You need 10 of cm Japanese leek.

5. It’s 1 tbsp of Shaoxing wine.

6. Prepare 1 1/2 tbsp of Soy sauce.

7. It’s 1 dash of Pepper.

8. You need 1 tsp of XO sauce.

9. You need 1 tsp of Dried scallop soup powder.

10. It’s 1 tsp of Oyster sauce.

11. Prepare 1 tbsp of Sesame oil.

12. Prepare 2 tbsp of Katakuriko.

13. Prepare 75 grams of 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.

Shumai with Ground Pork and Five Grain Rice step by step

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. Its 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, youd use mochi rice)..

8. Firmly press the five grain rice into the meatballs. The rice will fall off while steaming if its 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.