Shanghai Style Sticky Rice Siu Mai
A savory dim sum classic featuring chewy glutinous rice, seasoned ground pork, and fragrant shiitake mushrooms wrapped in a thin dough.
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Ingredients
- 2 cups Glutinous rice (soaked 4 hours)
- 200 grams Ground pork
- 6 pieces Dried shiitake mushrooms (rehydrated and minced)
- 30 pieces Siu Mai wrappers (round)
- 2 tablespoons Light soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sugar
- 1 teaspoon Ginger (minced)
- 2 stalks Scallions (chopped)
- 2 tablespoons Lard or vegetable oil
- 1 tablespoon Shaoxing wine
Instructions
- 1
Steam the pre-soaked glutinous rice for 25-30 minutes until fully cooked and translucent.
- 2
Heat oil or lard in a wok; sauté the minced ginger and ground pork until the meat is no longer pink.
- 3
Add the minced shiitake mushrooms and stir-fry for 2 minutes until fragrant.
- 4
Stir in the light soy sauce, dark soy sauce, oyster sauce, sugar, and Shaoxing wine, mixing well with the pork.
- 5
Fold the steamed glutinous rice into the pork mixture, ensuring every grain is evenly coated with the dark sauce.
- 6
Place a spoonful of the rice filling in the center of a wrapper and squeeze the sides up to form a waist, leaving the top open.
- 7
Lightly spray the tops of the Siu Mai with water to prevent the wrapper edges from drying out.
- 8
Steam the assembled Siu Mai over high heat for 8-10 minutes until the wrappers are soft and cooked through.
Nutrition per Serving
385
Calories
12g
Protein
62g
Carbs
9g
Fat
2g
Fiber
3g
Sugar
740mg
Sodium
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