Siu Mai Recipe (Shao Mai) with Sticky Rice
Updated: Aug 11, 2021
Ingredients
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
Instructions
Soak the glutinous rice with clean water at least for 24 hours. Move out and drain. Transfer to rice to a plate and flat.
Heat up water in wok, steam the rice for around 15 minutes until the rice is almost transparent.
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.
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.
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.
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