CookPal AI
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Shrimp Sticky Rice Shumai

Kosten $10, sparen $15

Quelle: Recommended by CookPal

  • 30 Min
  • 4 Portionen
  • $10

ZUTATEN

  • Main Ingredients

    • 1/2 cup sticky rice
    • 150g ground pork
    • 🍤 100g peeled shrimp
    • 🧅 1/4 onion, minced

  • Seasoning

    • 1 tbsp sake
    • 1 tsp soy sauce
    • 1 tsp grated ginger
    • 1/2 tbsp sesame oil
    • 1 tbsp potato starch
    • Pinch of pepper

  • Dipping Sauce

    • Soy sauce, as needed
    • Mustard, as needed

SCHRITTE

1

Wash the sticky rice and soak it in water for 1 hour, then drain.

2

Chop the peeled shrimp roughly.

3

Mince the onion finely.

4

In a bowl, mix ground pork, shrimp, onion, and all seasoning ingredients until sticky. Divide into 8 portions and shape into balls. Coat each ball evenly with sticky rice.

5

Add 2cm of water to the pressure cooker and place a heat-resistant plate inside. Line the plate with parchment paper and arrange the shumai balls on it.

6

Cover the pressure cooker and heat on medium until pressure builds. Reduce to low heat and cook for 5 minutes. Turn off the heat and let the pressure release naturally.

7

Serve the shumai on a plate with dipping sauce on the side.

NÄHRSTOFFE

Pro 1 Portion

🔥

250

Kalorien

  • 20g
    Protein
  • 25g
    Kohlenhydrate
  • 10g
    Fette

💡 Tipps

Use fresh shrimp for better flavor and texture.Adjust the dipping sauce to your taste preference.If you don't have a pressure cooker, steam the shumai for 15 minutes instead.

⚠️ Vorsichtsmaßnahmen

Dieses Rezept dient nur zur Inspiration. Die spezifische Anwendung muss entsprechend individueller Unterschiede angepasst werden.