Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, shumai with ground pork and five grain rice. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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. Siu Mai (Shumai) are tasty open-faced dumplings filled with ground pork, shrimps, and other add-ins.
Shumai with Ground Pork and Five Grain Rice is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Shumai with Ground Pork and Five Grain Rice is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook shumai with ground pork and five grain rice using 13 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Shumai with Ground Pork and Five Grain Rice:
- Take Ground pork
- Prepare Garlic
- Make ready Ginger
- Get cm Japanese leek
- Prepare Shaoxing wine
- Get Soy sauce
- Prepare Pepper
- Make ready XO sauce
- Take Dried scallop soup powder
- Get Oyster sauce
- Make ready Sesame oil
- Get Katakuriko
- Make ready Five grain rice
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. Season Ground Pork: Place the ground pork in a large mixing bowl. Shumai or siu mai (燒賣) are steamed pork and shrimp dumplings.
Steps to make Shumai with Ground Pork and Five Grain Rice:
- Rinse the five grain rice lightly and drain in a sieve. Let rest for 30 minutes.
- Finely chop the Japanese leek, the garlic, and the ginger.
- Use whatever fatty cuts of ground pork you prefer.
- Add all the seasonings in the ground pork and mix well.
- It's okay if you don't have XO sauce or oyster sauce. Dried scallop soup powder can be replaced by Chinese soup stock.
- 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.
- Coat the meatballs with the five grain rice (usually, you'd use mochi rice).
- Firmly press the five grain rice into the meatballs. The rice will fall off while steaming if it's not pressed on.
- Place the meatballs on cabbage leaves, on Chinese cabbage leaves or on a sheet of parchment paper in the steamer.
- Steam for 20 minutes.
- It looks like this while steaming!
In this step-by-step dumpling recipe, I show you how to Not only are they pronounced differently, Northern-style shao mai look different as well. Northern-style shao mai are often filled with sticky rice and mince meat and they are. Ground pork and shrimp are wrapped as open-faced dumplings and steamed to perfection. These siu mai can be cooked on instant pot or regular steamer. Cantonese siu mai usually filled with minced pork, shrimp, mushrooms and seasoned with Asian seasonings and then wrapped in round siu mai.
So that’s going to wrap this up for this exceptional food shumai with ground pork and five grain rice recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
