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[Dinner Ready in One Go!] Super Efficient & Delicious Shumai! 4 Authentic Chinese Steamed Dishes | Ryoji Hitonaga of Ribayon Attack

Kurashiru [クラシル]

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Ingredients

About "4 Steamed Bamboo Basket Dishes: Chinese Sticky Rice, Shumai, Steamed Vegetables, and Chive & Egg"

Chef Ryoji Hitonaga of the modern Sichuan restaurant 'Ribayon Attack' in Nihonbashi, Tokyo, introduces a 'super-efficient' authentic Chinese steamed dinner set that can be completed entirely in a single bamboo steamer. This logical and visually stunning meal packs four dishes—shumai, Chinese-style sticky rice, steamed vegetables, and steamed chive & egg—into one steamer to cook simultaneously. Chef Hitonaga's detailed techniques shine throughout, such as hand-cutting pork belly to create a juicy texture and coating onions in potato starch to lock in moisture. The chive and egg dish is stirred halfway through steaming to achieve a fluffy, melt-in-your-mouth texture, while the steamed vegetables are served with a vibrant Mala Mayo sauce.

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Tips for Making "4 Steamed Bamboo Basket Dishes: Chinese Sticky Rice, Shumai, Steamed Vegetables, and Chive & Egg"

  • Prep (Rice)
    • After washing and draining the glutinous rice, stir-fry it in vegetable oil to coat the grains and make them glossy. This allows the rice to absorb the oil for an authentic chewy texture.
  • Seasoning (Rice)
    • Add the seasoning sauce in several batches rather than all at once. Stir gently over medium heat to let the rice absorb it; avoid high heat as the liquid will evaporate too quickly.
  • Prep (Rice)
    • Wet and squeeze out a sheet of parchment paper to make it soft and easy to wrap. Divide the sticky rice into three portions and wrap them flatly to ensure even cooking.
  • Prep (Shumai)
    • Slice, strip, and hand-chop the pork belly block into a coarse mince. This creates a meaty, juicy texture that is far superior to pre-ground pork.
  • Prep (Shumai)
    • Mince the onion by cutting perpendicular to the grain first, then slicing along it. Squeeze out excess moisture thoroughly with paper towels.
  • Mixing (Shumai)
    • Knead the pork and seasonings vigorously with a claw-shaped hand to build stickiness. Skipping this will cause the shumai to sag, lose their shape, and have a poor texture.
  • Prep (Shumai)
    • Coat the minced onion with 30g potato starch to lock in moisture. When combining with the meat, fold gently as if 'planting' the onions to avoid crushing them.
  • Shaping (Shumai)
    • Shape the shumai with a slight 'waist' in the middle. Since the meat expands and settles during steaming, this ensures a perfectly proportioned final shape.
  • Cooking Order
    • Start steaming the rice first for 30 minutes while prepping the shumai. Prep the vegetables while the shumai steams for 10 minutes, then combine everything in the steamer for the final cook.
  • Finish (Egg)
    • Do not add the egg mixture immediately. Steam the veggies for 5 minutes, add sesame oil to the ramekin, then pour in the egg. Steam for 2 minutes, stir the cooked edges inward, then steam for 2 + 1 minutes for a silky texture.
  • Presentation
    • Choose a colorful mix of red, green, and yellow vegetables. Carving star patterns on shiitake caps and zigzag edges on watermelon radishes elevates the presentation.

Ingredients for "4 Steamed Bamboo Basket Dishes: Chinese Sticky Rice, Shumai, Steamed Vegetables, and Chive & Egg"

40 items

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How to Make "4 Steamed Bamboo Basket Dishes: Chinese Sticky Rice, Shumai, Steamed Vegetables, and Chive & Egg"

  1. 1

    [Make the Chinese-Style Sticky Rice]

  2. 2

    Mix 200ml water, 8g soy sauce, 8g oyster sauce, 10g sugar, 1g chicken bouillon powder, and a pinch of pepper to make the seasoning sauce.

  3. 3

    Heat 1 tbsp vegetable oil in a pan and stir-fry 150g washed and drained glutinous rice over medium heat. Cook until the surface looks glossy and the edges become slightly translucent.

  4. 4

    Add 10g dried sakura shrimp. Gradually add the seasoning sauce in several batches over medium heat, stirring gently while ensuring the rice absorbs the liquid.

  5. 5

    Once the rice is about 50% cooked, add 30g diced char siu and 1 tsp sesame oil, and mix well.

  6. 6

    Wet a sheet of parchment paper with water and squeeze out the excess. Divide the sticky rice into three equal portions and wrap them flatly.

  7. 7

    Place the wrapped rice in a bamboo steamer set over boiling water and steam for 30 minutes.

  8. 8

    [Make the Shumai Filling]

  9. 9

    Mix 15g sugar, 3g grated ginger, 30g soy sauce, and 8g cooking sake well to make the seasoning mixture.

  10. 10

    Finely mince 250g onion by making cuts perpendicular to the grain first, then chopping. Squeeze out excess moisture thoroughly using paper towels.

  11. 11

    Thinly slice 25g rehydrated dried shiitake mushrooms, cut into matchsticks, and then finely mince.

  12. 12

    Thinly slice 250g pork belly block, cut into thin strips, and then chop with a knife to make a coarse mince.

  13. 13

    Add the seasoning mixture, 30g beaten egg, and 5g lard to the bowl with the pork. Form your hand into a claw shape and knead vigorously until the liquid is fully absorbed.

  14. 14

    Once the mixture becomes sticky, add the minced shiitake mushrooms and mix.

  15. 15

    Toss the minced onion with 30g potato starch to coat it evenly.

  16. 16

    Add the starch-coated onion to the meat filling bowl. Gently fold it in as if 'planting' the onions so they don't get crushed.

  17. 17

    Add 10g sesame oil at the end and mix briefly.

  18. 18

    [Wrap and Steam the Shumai]

  19. 19

    Place about 30g of filling (including the wrapper) onto each shumai wrapper. Press the filling in while shaping, using your ring finger to support the bottom. Create a slight 'waist' in the middle.

  20. 20

    Arrange the shumai in the steamer basket, leaving spaces between them, and steam for 10 minutes.

  21. 21

    [Prepare the Steamed Vegetables]

  22. 22

    While the shumai is steaming, prep the vegetables: de-string the snap peas, carve star patterns on the shiitake mushrooms, peel the pearl onions, and cut the corn, wild asparagus, water spinach, watermelon radish (with zigzag cuts), and carrots.

  23. 23

    [Assemble and Steam Everything Together]

  24. 24

    Return the steamed shumai and the 30-minute steamed sticky rice to the steamer. Place one ramekin for the chive and egg dish inside, beautifully arrange the vegetables in the remaining spaces, and steam for 5 minutes.

  25. 25

    Meanwhile, mix 30g mayonnaise, 5g sweet chili sauce, 2g doubanjiang, and a pinch of Sichuan peppercorn to make the Mala Mayo sauce.

  26. 26

    Mix 1 egg, a pinch each of sugar, salt, and white pepper, and 5g chopped chives to make the egg mixture.

  27. 27

    After steaming for 5 minutes, open the lid. Add 1 tsp sesame oil to the ramekin, pour in the egg mixture, cover, and steam for 2 minutes.

  28. 28

    After 2 minutes, open the lid and gently stir the cooked edges inward with a spoon. Cover and steam for another 2 minutes.

  29. 29

    Finally, let it cook for 1 more minute to finish.

  30. 30

    [Plating and Finishing]

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Detailed Commentary on "4 Steamed Bamboo Basket Dishes: Chinese Sticky Rice, Shumai, Steamed Vegetables, and Chive & Egg"

* Content organized by topics from the video.

One-Steamer Feast: Efficient Chinese Set Meal

Chef Ryoji Hitonaga, head chef of the modern Sichuan restaurant 'Ribayon Attack' in Nihonbashi, Tokyo, presents an incredibly efficient recipe that gets your entire dinner ready in a single steamer basket. By beautifully packing classic shumai, Chinese-style sticky rice, colorful steamed vegetables, and fluffy steamed chive & egg into one steamer, you can create a perfectly balanced, gorgeous set meal. Chef Hitonaga shares, 'With just this one steamer, you can complete a whole meal that looks like a traditional set menu.' Not only does this dramatically simplify dinner prep, but the burst of steam and aroma when you open the lid also creates a wonderful dining experience. Let's dive into the professional Chinese steaming techniques that make this dish perfect for both busy weeknights and entertaining guests.

Flavor-Packed Prep: Chewy Chinese Sticky Rice

We begin with the Chinese-style sticky rice, which takes the longest of the four dishes. First, mix 200ml water, 8g soy sauce, 8g oyster sauce, 10g sugar, 1g chicken bouillon powder, and a pinch of pepper to make the seasoning sauce. Heat 1 tbsp vegetable oil in a pan and stir-fry 150g washed and drained glutinous rice over medium heat. Cooking the rice until it looks glossy and slightly translucent allows it to absorb the oil, resulting in an authentic chewy texture. Adding 10g dried sakura shrimp provides a wonderful umami boost. The key is to add the seasoning sauce in several batches rather than all at once. If added all at once, the rice won't absorb the flavors properly, and if the heat is too high, the liquid will evaporate before absorption. Stir gently over medium heat to let the rice drink up the sauce. When it is about 50% cooked, mix in 30g diced char siu and 1 tsp sesame oil for aroma. Wetting and squeezing a sheet of parchment paper makes it pliable and easy to wrap. Divide the rice into three portions, wrap them flatly to ensure even cooking, and steam over boiling water for 30 minutes.

Hand-Cut Pork: Prep for Juicy Shumai

While the rice is steaming, prepare the main dish: shumai. Start by mincing 250g onion. Chef Hitonaga's signature Chinese technique is to make fine cuts perpendicular to the onion's grain before slicing along it, which yields a clean, easy mince. Wrap the minced onion in paper towels to squeeze out excess moisture. Next, thinly slice 25g rehydrated dried shiitake mushrooms, cut them into matchsticks, and finely mince. The ultimate secret to delicious shumai lies in how you handle the 250g pork belly block. Slice the block, cut it into thin strips, and then chop it with a knife into a coarse mince. Chef Hitonaga explains, 'If you find chopping a bit tedious, you can absolutely use regular ground pork. However, hand-cutting the meat today preserves its texture, making the shumai incredibly juicy and delicious.'

Locking in Flavor: Secrets of Shumai Filling

Once the ingredients are prepped, make the shumai filling. In a bowl, combine 15g sugar, 3g grated ginger, 30g soy sauce, and 8g cooking sake, mixing well until the sugar dissolves. This extra step prevents uneven seasoning when mixed with the meat. Add this mixture to the bowl of chopped pork, along with 1/2 beaten egg (30g) and 5g lard to add rich depth. Knead the mixture vigorously until all the liquid is absorbed. The trick is to shape your hand like a claw and mix with force. Chef Hitonaga explains, 'If you don't mix this thoroughly, the shumai will lose their shape and sag when wrapped, and you'll lose that wonderful meaty texture when you eat them.' Once the mixture becomes sticky, fold in the minced shiitake mushrooms.

Moisture Control: Coating and Wrapping Shumai

Next, toss the drained onion with 30g potato starch to coat the surface. This prevents the onion from releasing excess water and locks in its natural sweetness. Add the starch-coated onion to the meat mixture. This time, do not mix aggressively. Instead, gently fold the onion in as if 'planting' it into the meat to avoid crushing the onion and releasing moisture. Finally, add 10g sesame oil and mix briefly to complete the filling. For wrapping, use standard 8cm x 8cm wrappers. Aiming for about 30g per shumai (including the wrapper) will yield around 25 pieces. Use a spatula or the back of a spoon to place the filling on the wrapper, then press the filling in while supporting the bottom with your ring finger. The key is to create a slight 'waist' in the middle. Since the meat expands and settles during steaming, shaping them with a waist ensures they look perfectly proportioned once cooked.

Vibrant Colors: Seasonal Veggies & Carving Art

Arrange the shumai in the steamer basket with some space between them and steam for 10 minutes. While they steam, prepare the vegetables. Today, we are using snap peas (de-strung), shiitake mushrooms, pearl onions (peeled), corn, wild asparagus, water spinach, watermelon radish, and carrots. Chef Hitonaga advises, 'Feel free to use whatever vegetables you have at home or what's in season. Aiming for a mix of red, green, and yellow makes the dish look incredibly appetizing.' He then demonstrates beautiful Chinese decorative carving techniques: star patterns on the shiitake caps and zigzag edges on the watermelon radish. He even carves a carrot using just the tip of his knife to instantly create shapes like a flying bird and a crab. 'Back when I trained at hotels, I learned many decorative cuts. This is just a small sample, but you can actually do all of this with a single Chinese cleaver,' he shares warmly, reflecting on his apprentice days.

Fluffy Eggs & Steamed Veggies: The Stirring Trick

Once the shumai is steamed, temporarily remove it along with the 30-minute steamed sticky rice. Arrange the cooked shumai and sticky rice back in the steamer, place a ramekin for the chive and egg dish inside, and pack the colorful vegetables into the remaining spaces. Steam everything together for 5 minutes. Meanwhile, prepare the Mala Mayo dipping sauce (30g mayonnaise, 5g sweet chili sauce, 2g doubanjiang, and a pinch of Sichuan peppercorn) and the egg mixture (1 egg, a pinch each of sugar, salt, and white pepper, and 5g chopped chives). After 5 minutes, open the lid, add 1 tsp sesame oil to the ramekin, pour in the egg mixture, cover, and steam for 2 minutes. Then, open the lid and gently stir the cooked edges inward with a spoon before steaming for another 2 minutes. Finally, let it cook for 1 more minute. Chef Hitonaga reveals his development secret: 'During testing, if I steamed the egg straight through from the start, it puffed up like a souffle but tasted dry and crumbly. Opening the lid to stir it halfway through is the secret to achieving an incredibly silky, fluffy texture.'

Flavor Explosion: Tasting the Steamer Feast

Opening the steamer lid releases a cloud of white steam carrying the irresistible aroma of pork and sesame oil. Tasting the main shumai first, the chef exclaims, 'It's packed with meaty umami! Because I chopped the pork myself, the texture is incredibly satisfying.' While pre-ground pork works, the meaty juiciness of hand-cut pork is unmatched. Next, he tries the Chinese-style sticky rice steamed for 30 minutes: 'So chewy and deeply flavorful, absolutely amazing!' he says with a wide smile. The chive and egg dish is perfectly silky and fluffy, just as promised. Dipping the beautifully carved carrots, watermelon radishes, and crunchy water spinach into the spicy Mala Mayo sauce highlights the natural sweetness of the vegetables against the rich, spicy sauce. Chef Hitonaga concludes, 'The water spinach stays wonderfully crunchy and pairs beautifully with steaming. I highly recommend everyone try this at home!'

About Kurashiru [クラシル]

Kurashiru [クラシル]

Kurashiru [クラシル]

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TSUNAGARI MEO｜月額5,000円でGoogleクチコミが自然に増えるMEO対策ツール