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Shrimp Sticky Rice Shumai

Custo $10, economizar $15

Fonte: Recommended by CookPal

  • 30 Min
  • 4 Porções
  • $10

INGREDIENTES

  • 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

PASSOS

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.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 20g
    Proteína
  • 25g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

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.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.