Shumai with Ground Pork and Five Grain Rice

Shumai with Ground Pork and Five Grain Rice

Using ground pork and mochi sticky rice is just too ordinary, so I used five grain rice to make it more interesting. Serve it to your guests, at a party, or for whatever occasion. You can also make this with mixed-grain rice.

Ingredients: 3 servings

Ground pork
300 g
1 clove
1 piece
Japanese leek
about 10 cm
Shaoxing wine
1 tablespoon
Soy sauce
1.5 tablespoons
a small amount
XO sauce
1 teaspoon
Dried scallop soup powder
1 teaspoon
Oyster sauce
1 teaspoon
Sesame oil
1 tablespoon
2 tablespoons
Five grain rice
75 g


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!

Story Behind this Recipe

I wanted to make a beautiful dim sum dish.