Recipe: Delicious Shumai with Ground Pork and Five Grain Rice

Shumai with Ground Pork and Five Grain Rice. Shumai or Siu Mai is a dim sum favorite, with an easy pork/shrimp filling. 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.

Shumai or siu mai (燒賣) are steamed pork and shrimp dumplings. In this step-by-step dumpling recipe, I Shumai (燒賣) are steamed pork dumplings that are perennial favorites at dim sum. Northern-style shao mai are often filled with sticky rice and mince meat and they are shaped like a. You can cook Shumai with Ground Pork and Five Grain Rice using 13 ingredients and 11 steps. Here is how you cook that.

Ingredients of Shumai with Ground Pork and Five Grain Rice

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

Siu Mai (Shumai) are tasty open-faced dumplings filled with ground pork, shrimps, and other add-ins. In the mood for some tasty pork shumai (siomai)? Follow chef John's shumai recipe to make delicious siomai at. And now you can get your Shumai fix on demand!

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. 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!.

These Chinese steamed dumplings have a classic juicy pork and prawn filling, enclosed with wonton wrappers. This is a dim sum favourite for many of us! Originally a Chinese dish, these yummy little dumplings have become a solid part of the Thai food culture for a. Japanese Shumai are usually made from ground pork and chopped brown onion with a green pea on top of each. Ground pork and shrimp are wrapped as open-faced dumplings and steamed to perfection.