SHANGHAI PORK BELLY & STICKY RICE SHUMAI

LEARN • COOK • SHARE • ENJOY

Local, seasonal fresh produce meets traditional Chinese recipes. The food we prep is local, traditional, and cultural.

READY TO COOK – KEEP FROZEN DO NOT THAW – COOK THOROUGHLY

BEST CONSUMED WITHIN TWO WEEKS AFTER PURCHASE

**CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SHELLFISH, EGGS, OR UNPASTEURIZED MILK MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS**

 

Package:

  • Pre-packed and ready-to-cook

  • 15 min. prep time

  • Recommend one bag as a side dish.

Main Ingredients:

  • Wheat flour dough

  • Pork belly, shiitake mushroom, sticky rice, scallion, ginger water, soy sauce, rice wine, sesame oil, five spice, sugar and salt.

  • Contain soy, and wheat.

STORAGE TIP: Store your shumai in a freezer until you are ready to cook.

COOKING TIP: Pan-fry or steam frozen; don not thraw.

STEAM DIRECTIONS - RECOMMENDED

1: ADD – 5 cups of cold water to a pot and place a steam basket onto the pot.

2: TURN – heat to MEDIUM to HIGH, bring water to a boil.

3: PLACE – patchment liner paper or a piece of cabbage leaf into the steam basket; place frozen shumai onto the liner; cover with a lid.

4: STEAM –  frozen shumai for at least 15 minutes, depending on the power of the stove. Adjust cooking time as needed.

5: REMOVE– pot from heat and rest for a few minutes.

6: DEVOUR and ENJOY.

SKILLET PAN-FRY DIRECTIONS

1: ADD – 2 tablespoons of vegetable oil or oil of your choice (not recommending sesame oil) to a 10-inch frying pan (use non stick pans only); coat evenly.

2: PLACE – up to 6 shumai in a single layer with the seam side up and pan-fry for a couple of minutes; add ½ cup water (just enough to cover the bottom of the skillet).

3: COVER and COOK – over MEDIUM heat for 8 to 10 minutes, until water has evaporated and bottoms of shumai are lightly browned.

4: CHECK – that shumai are cooked thoroughly. CAREFUL, THEY ARE HOT!

5: DEVOUR and ENJOY.