Siu Mai (Shao Mai) with Sticky Rice

Recipe

13 INGREDIENTS • 11 STEPS • 40MINS

Siu Mai (Shao Mai) with Sticky Rice

4.8

4 ratings

Siu mai (Shao Mai, Shu Mai) also known as steamed dumplings is a typical Chinese dim sum dish.

Siu Mai (Shao Mai) with Sticky Rice

Save

China Sichuan Food

I want to use this experience to introduce the world traditional authentic Chinese food.

http://www.chinasichuanfood.com/

Siu mai (Shao Mai, Shu Mai) also known as steamed dumplings is a typical Chinese dim sum dish.

40MINS

Total Time

$0.64

Cost Per Serving

Ingredients

Servings

12

US / Metric

1 1/2 cups

48

Dumpling Wrappers

1 cup

Pork, minced

1 pinch

1 tsp

Fresh Ginger, chopped

1 Tbsp

Light Soy Sauce

1/2 Tbsp

8

Dried Shiitake Mushrooms

1/2

2 Tbsp

Oil

1 Tbsp

1 tsp

Granulated Sugar

1/2 cup

Water

Nutrition Per Serving

VIEW ALL

Calories

254

Fat

4.4 g

Protein

9.6 g

Carbs

44.3 g

Siu Mai (Shao Mai) with Sticky Rice

Save

China Sichuan Food

I want to use this experience to introduce the world traditional authentic Chinese food.

http://www.chinasichuanfood.com/

Cooking InstructionsHide images

step 1

Soak the Glutinous Rice (1 1/2 cups) with clean water at least for 24 hours. Move out and drain. Transfer the rice to a plate and flatten.

step 1 Soak the Glutinous Rice (1 1/2 cups) with clean water at least for 24 hours. Move out and drain. Transfer the rice to a plate and flatten.

step 2

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

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

step 3

Soak the Dried Shiitake Mushrooms (8) 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.

step 3 Soak the Dried Shiitake Mushrooms (8) 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.

step 4

Remove the mushroom roots and cut into dices. Cut the Carrot (1/2) into dices too.

step 4 Remove the mushroom roots and cut into dices. Cut the Carrot (1/2) into dices too.

step 5

Mix the Pork (1 cup) with Fresh Ginger (1 tsp), Light Soy Sauce (1 Tbsp), and Corn Starch (1/2 Tbsp).

step 5 Mix the Pork (1 cup) with Fresh Ginger (1 tsp), Light Soy Sauce (1 Tbsp), and Corn Starch (1/2 Tbsp).

step 6

Heat up cooking Oil (2 Tbsp) on wok or pan, add the marinated minced pork in to stir-fry until the color changes and then put carrots and mushrooms to fry until soft.

step 6 Heat up cooking Oil (2 Tbsp) on wok or pan, add the marinated minced pork in to stir-fry until the color changes and then put carrots and mushrooms to fry until soft.

step 7

Add Salt (1 pinch), Dark Soy Sauce (1 Tbsp), Granulated Sugar (1 tsp), liquid for soaking mushrooms and Water (1/2 cup). Stir continually.

step 7 Add Salt (1 pinch), Dark Soy Sauce (1 Tbsp), Granulated Sugar (1 tsp), liquid for soaking mushrooms and Water (1/2 cup). Stir continually.

step 8

Add the steamed rice and heat until the sauce is almost absorbed.

step 8 Add the steamed rice and heat until the sauce is almost absorbed.

step 9

Assemble siu mai with round Dumpling Wrappers (48).

step 9 Assemble siu mai with round Dumpling Wrappers (48).

step 10

Steam siu mai over high fire for 20-25 minutes.

step 10 Steam siu mai over high fire for 20-25 minutes.

step 11

Serve hot. Enjoy!

step 11 Serve hot. Enjoy!

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