Shumai with Ground Pork and Five Grain Rice

• 300 grams Ground pork
• 1 clove Garlic
• 1 piece Ginger
• 10 cm Japanese leek
• 1 tbsp Shaoxing wine
• 1 1/2 tbsp Soy sauce
• 1 dash Pepper
• 1 tsp XO sauce
• 1 tsp Dried scallop soup powder
• 1 tsp Oyster sauce
• 1 tbsp Sesame oil
• 2 tbsp Katakuriko
• 75 grams Five grain rice

1. Rinse the five grain rice lightly and drain in a sieve.
2. Let rest for 30 minutes.
3. Finely chop the Japanese leek, the garlic, and the ginger.
4. Use whatever fatty cuts of ground pork you prefer.
5. Add all the seasonings in the ground pork and mix well.
6. It's okay if you don't have XO sauce or oyster sauce.
7. Dried scallop soup powder can be replaced by Chinese soup stock.
8. Coat your hands with the sesame oil (not included in ingredients), and shape the mixture into bite size balls.
9. I could make 12 meatballs this time.
10. Coat the meatballs with the five grain rice (usually, you'd use mochi rice).
11. Firmly press the five grain rice into the meatballs.
12. The rice will fall off while steaming if it's not pressed on.
13. Place the meatballs on cabbage leaves, on Chinese cabbage leaves or on a sheet of parchment paper in the steamer.
14. Steam for 20 minutes.
15. It looks like this while steaming!

ground pork, clove garlic, ginger, shaoxing wine, soy sauce, pepper, xo sauce, oyster sauce, sesame oil, katakuriko, grain rice

Taken from cookpad.com/us/recipes/149804-shumai-with-ground-pork-and-five-grain-rice (may not work)