Shanghai Pork Belly & Sticky Rice Shumai
6 pcs. / bag (same fillings)
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.
6 pcs. / bag (same fillings)
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.
6 pcs. / bag (same fillings)
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.
Cooking Instructions
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**
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.
