Easiest Way to Prepare Tasty Shumai with Ground Pork and Five Grain Rice

Shumai with Ground Pork and Five Grain Rice. Coat the meatballs with the five grain rice (usually, you'd use mochi rice). Firmly press the five grain rice into the meatballs. Prepare a steamer by filling a large pot with an inch of water.

The book is a collection of family recipes from Katie and her mother Leeann. Dumplings come in many shapes and sizes, but plump pork and shrimp shumai with their unmistakable combo of Asian aromatics and seasoning are a staple in dim sum carts around the world. These dumplings are the perfect shape for dipping into a mixture of soy sauce and chile oil. You can have Shumai with Ground Pork and Five Grain Rice using 13 ingredients and 11 steps. Here is how you cook it.

Ingredients of Shumai with Ground Pork and Five Grain Rice

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

It is larger in size than the Cantonese version. The Shanghai variation also contains shiitake mushrooms and onion. But although it took me five years and a day to finally revamp the post, I do make these steamed dumplings on a regular basis. Use this mixture instead of the ground pork in the shiu mai recipe.

Shumai with Ground Pork and Five Grain Rice instructions

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!.

Sprinkle five-spice powder all over pork. Add sesame oil, hoisin sauce, water, and maltose. Using a pair of tongs, flip the meat when sauce comes to a boil. Shumai (Siu Mai dim sum) is a mix between pork and shrimps that is steamed. In this step by step guide I am going to show you how to prepare them and how to wrap a Shumai (Siu Mai dim sum) Seriously they are so easy to prepare, that we cannot get enough of them, and we end preparing them almost every weekend.