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Shumai Dumplings and Okowa Rice in One Rice Cooker. Divide the sweet (mochi) rice into the okowa and shumai dumpling portions. Put the okowa portion of the rice and the ○ flavoring ingredients in the rice cooker bowl. Place the salmon (skin and bones removed and flaked) on top with the edamame, even out the surface and cover with a layer of lettuce.

You can cook Shumai Dumplings and Okowa Rice in One Rice Cooker using 23 ingredients and 6 steps. Here is how you cook that.

Ingredients of Shumai Dumplings and Okowa Rice in One Rice Cooker

1. Prepare of For the okowa rice:.
2. You need of Sweet or mochi rice.
3. It’s of pieces Fall salmon (fresh or lightly salt-cured).
4. It’s of Edamame (peeled).
5. You need of ○ Sake.
6. You need of ○ Soy sauce.
7. You need of ○ Mirin.
8. It’s of ○ Sesame oil.
9. You need of ○ Water.
10. Prepare of *Lettuce.
11. Prepare of dumplings For the sweet rice shumai (siumai) dumplings:.
12. You need of Sweet or mochi rice.
13. Prepare of Ground pork.
14. Prepare of Onion (finely chopped).
15. You need of to 3 Dried shiitake mushrooms (finely chopped).
16. It’s of Lotus root (finely chopped).
17. You need of Ginger (finely chopped).
18. You need of Green onion (finely chopped).
19. Prepare of ● Sesame oil.
20. It’s of ● Oyster sauce.
21. It’s of ● Soy sauce.
22. You need of ● Salt.
23. You need of ● Sake.

Arrange the dumplings in a single layer in the steaming basket and place the basket in the bowl of the rice cooker. Place the lid on the rice cooker and turn it on. Frozen dumplings take a bit longer to heat through completely. Sticky rice is a versatile ingredient used in many forms of Asian cooking.

Shumai Dumplings and Okowa Rice in One Rice Cooker step by step

1. Divide the sweet (mochi) rice into the okowa and shumai dumpling portions. Soak each in water for 30 minutes, then drain..

2. Put the okowa portion of the rice and the ○ flavoring ingredients in the rice cooker bowl. Place the salmon (skin and bones removed and flaked) on top with the edamame, even out the surface and cover with a layer of lettuce..

3. (The lettuce will be chopped and mixed into the okowa rice after cooking.).

4. Put the ground pork and all the ● ingredients in a bowl, and knead and mix until sticky. Add the chopped vegetables and mix in. Form into round balls..

5. Coat the balls with the dumpling portion of the soaked rice. Place the dumplings on top of the lettuce, and switch the rice cooker on. (If your cooker has a 'mixed rice' or 'okowa' setting, use that. Otherwise use the regular setting.).

6. Use this method to cook various things in a rice cooker. I tend to vary the flavorings for both the okowa and dumplings a lot..

In addition to many savory dishes you may be familiar with, like zongzi (sticky rice dumplings) or shumai, sticky rice (also called sweet rice or glutinous rice) is also used in dessert recipes. Use a rolling pin to thin out the edges of the packaged wrappers. Take a dumpling skin and add the filling to the center. Put the okowa portion of the rice and the flavoring ingredients in the rice cooker bowl. If you don't have a bamboo steamer, a rice cooker with a steaming basket works great.