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Siu Mai Recipe (Shao Mai) with Sticky Rice

Updated: Aug 11, 2021


  • 1.5 cup glutinous rice

  • 48 dumpling wrappers

  • 1 cup minced pork

Pork marinating

  • pinch of salt

  • 1 teaspoon chopped ginger

  • 1 tablespoon light soy sauce

  • 2 teaspoons cornstarch

Other ingredients

  • 10 dried shiitake mushrooms, soaked with hot water

  • 2-3 tablespoon oil

  • pinch of salt

  • 1 tablespoon dark soy sauce

  • 1 teaspoon sugar

  • 1/2 cup liquid for soaking the mushrooms

  • another 1/2 cup water


  1. Soak the glutinous rice with clean water at least for 24 hours. Move out and drain. Transfer to rice to a plate and flat.

  2. Heat up water in wok, steam the rice for around 15 minutes until the rice is almost transparent.

  3. Soak the shiitake mushroom with hot water for 2-3 minutes. Transfer the shiitake mushroom out and re-soak with hot water. Discard the first soaking water and strain the second soaking water for later filling. Cut the mushrooms into dices.

  4. Heat up cooking oil on wok or pan, add chopped pork into stir-fry until the color changes, and then put carrots and mushrooms to fry until soft.

  5. Add salt, dark soy sauce, sugar, and liquid for soaking mushrooms and extra 1/2 cup water. Stir continually. Heat until the sauce is almost absorbed.

  6. Assemble siu mai with dumpling wrappers. Steam siu mai over high fire for 20-25 minutes. Serve hot!

By: Chinese Sichuan Food. Developed by: Brin Xu