Shumai Dumplings and Okowa Rice in One Rice Cooker

Name: Shumai Dumplings and Okowa Rice in One Rice Cooker
Cuisine: American
Ingredients: 700 grams For the okowa rice:; 360 ml Sweet or mochi rice; 2 pieces Fall salmon (fresh or lightly salt-cured); 1 Edamame (peeled); 2 tbsp ○ Sake; 2 tbsp ○ Soy sauce; 2 tbsp ○ Mirin; 1/2 tsp ○ Sesame oil; 170 ml ○ Water; 1 *Lettuce; 7 dumplings For the sweet rice shumai (siumai) dumplings:; 90 ml Sweet or mochi rice; 230 grams Ground pork; 1/3 Onion (finely chopped); 2 to 3 Dried shiitake mushrooms (finely chopped); 1 Lotus root (finely chopped); 1 piece Ginger (finely chopped); 1 Green onion (finely chopped); 1/2 tsp ● Sesame oil; 1 tsp ● Oyster sauce; 1/2 tsp ● Soy sauce; 1/3 tsp ● Salt; 1 tbsp ● Sake

cookpad.japan @cookpad_jp

I was thinking that it's a bother to haul out the steamer to steam shumai dumplings, so I thought of cooking in the rice cooker instead. I also thought that sweet rice shumai dumplings can't be the main carbohydrate on their own... so I tried making the rice for the meal with the dumplings, and it succeeded. We use this "two birds with one stone" recipe all the time now.

You can use Chinese cabbage, regular cabbage or komatsuna greens, but Chinese cabbage is very watery so you may need to adjust the amount of water added to the cooker. Regular rice may not work, since the lettuce and shumai dumplings will become immersed in water. (I haven't tried it out though.)
Try different variations of the rice and shumai dumplings and adjust the amounts of your ingredients to taste. For 2 rice cooker cups' worth of rice and 7 shumai (siumai) dumplings. Recipe by Masapandayan

cookpad.japan @cookpad_jp

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Ingredients

700 gramsFor the okowa rice:
360 mlSweet or mochi rice
2pieces Fall salmon (fresh or lightly salt-cured)
1Edamame (peeled)
2 tbsp○ Sake
2 tbsp○ Soy sauce
2 tbsp○ Mirin
1/2 tsp○ Sesame oil
170 ml○ Water
1*Lettuce
7dumplings For the sweet rice shumai (siumai) dumplings:
90 mlSweet or mochi rice
230 gramsGround pork
1/3Onion (finely chopped)
2to 3 Dried shiitake mushrooms (finely chopped)
1Lotus root (finely chopped)
1 pieceGinger (finely chopped)
1Green onion (finely chopped)
1/2 tsp● Sesame oil
1 tsp● Oyster sauce
1/2 tsp● Soy sauce
1/3 tsp● Salt
1 tbsp● Sake

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Steps

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.