Steps to Make Award-winning Shumai with Ground Pork and Five Grain Rice
Hey everyone, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, How to Prepare Quick Shumai with Ground Pork and Five Grain Rice. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Shumai with Ground Pork and Five Grain Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shumai with Ground Pork and Five Grain Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Shumai with Ground Pork and Five Grain Rice is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first 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.
I wanted to make a beautiful dim sum dish. Mix, coat, and steam! That's it! It looks cute! Recipe by Silvy1978
Ingredients and spices that need to be Prepare to make Shumai with Ground Pork and Five Grain Rice:
- 300 grams Ground pork
- 1 clove Garlic
- 1 piece Ginger
- 10 cm Japanese leek
- 1 tbsp Shaoxing wine
- 1 1/2 tbsp Soy sauce
- 1 dash Pepper
- 1 tsp XO sauce
- 1 tsp Dried scallop soup powder
- 1 tsp Oyster sauce
- 1 tbsp Sesame oil
- 2 tbsp Katakuriko
- 75 grams Five grain rice
Instructions to make 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!
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