• Facebook
  • Instagram
  • Pinterest

China Sichuan Food

Chinese Recipes and Eating Culture

  • Recipes
    • All Time Popular
    • Sichuan Food
    • Staple| Rice|Noodles
    • Pork
    • Beef & Lamb
    • Chicken & Poultry
    • Fish & Seafood
    • Egg & Dairy
    • Salad & Cold dishes
    • Beverages & Tea
    • Dessert
    • Soup
    • Vegan
    • Vegetarian
  • Pantry
  • Blog
  • About
    • PRIVACY POLICY
  • Video
  • How to
  • Hot Pot
    • Chinese Hot Pot e-Cookbook

Siu Mai Recipe (Shao Mai) with Sticky Rice

November 12, 2015 15 Comments

Jump to Recipe Print Recipe

Siu mai (Shao Mai, Shu Mai) also known as steamed dumplings is a famous dish  (Chinese dim sum). As the top of siu mai is unsealed, siu mai looks like pomegranate.

Siu mai use similar wrapper of ordinary dumpling wrappers. You can use store bought dumpling wrappers or make the wrappers according to this post: how to make dumpling from starch.

siu mai-Shao Mai

siu mai recipe--Shao Mai Recipe

Fillings of siu mai can be customized but the most famous filling is shiitake mushroom and sticky rice. Sticky rice, also known as glutinous rice is  a very common ingredients in Chinese holiday dishes. It tastes super good with dried goods like dried mushrooms, dried shrimp and sausages.  Minced meat is not necessary but will increase the flavor. For vegan readers, skip meat and add more mushrooms.

siu mai- shu mai recipe

Sticky rice should be pre-soaked for 12 to 24 hours and then drain. In this amount, I use 1 and 1/2 cup sticky rice and this batch ends with 48 siu mai.  You can either freeze them  just like dumplings or adjust the ingredient amount for smaller serving. However do not eat too much each time as there are lots of sticky rice used. I have showed two ways of folding the siu mai, but you can also create your own.

Print
Siu Mai Recipe (Shao Mai) with Sticky Rice
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Chinese dim sum dessert--Siu Mai also known as Shao Mai recipe
Course: dim sum
Cuisine: Cantonese
Keyword: Sticky Rice
Servings: 48 Making around 48 siu mai
Calories: 60 kcal
Author: Elaine
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
  • Half of a carrots , diced
  • 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
  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.
  4. Remove the mushroom roots and cut into dices. Cut carrots into dices too.
  5. Heat up cooking oil on wok or pan, add chopped pork in to stir-fry until the color changes and then put carrots and mushrooms to fry until soft.
  6. 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.
  7. Assemble siu mai with dumpling wrappers. Steam siu mai over high fire for 20-25 minutes.
  8. Serve hot!

Recipe Video

Recipe Notes

The Nutrition Facts is based on each single Siu Mai.

Nutrition Facts
Siu Mai Recipe (Shao Mai) with Sticky Rice
Amount Per Serving
Calories 60 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 3mg1%
Sodium 160mg7%
Potassium 39mg1%
Carbohydrates 9g3%
Protein 1g2%
Vitamin A 140IU3%
Vitamin C 0.1mg0%
Calcium 4mg0%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: dim sum, Recipes, staple food, video

« Steamed Rice Cake–Rice Fa Gao
Chinese Steamed Rice Cake—Bai Tang Gao »

You may also like

Sichuan Dumplings (Zhong Dumplings)

Chinese chicken noodle soup| chinasichuanfood.com

Chinese Chicken Noodle Soup

vegan pot stickers|ChinaSichuanFood

Chinese Vegan Pot Stickers

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *






    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Susanne says

    November 12, 2015 at 8:11 am

    They look so pretty.

    I guess they can be frozen before steaming so it is possible to prepare a batch big enough for several meals?

    Reply
    • Susanne says

      November 12, 2015 at 9:59 am

      I’ve found the answer to my question They can be frozen just after filling and forming and steamed right out of the freezer.

      Perfect.

      Reply
      • Elaine says

        November 12, 2015 at 7:15 pm

        Sure, Susanne! It can be frozen just like dumplings. Wish you love it.

        Reply
  2. Lyn says

    November 16, 2015 at 9:03 pm

    Thanks for lovely, precise directions…you make it look so easy!

    Reply
    • Elaine says

      November 17, 2015 at 8:57 am

      Thanks Lyn! Always so sweet.

      Reply
  3. Kanharo Khem says

    November 19, 2015 at 9:52 am

    I like this thing so much. I never know how to cook it, but I usually go to Chinese Restaurant to eat. It is called Dim Sum in my country. It makes me so hungry seeing this. I have to go eat tomorrow. You have a great blog, anyway. Have a good day.

    Reply
    • Elaine says

      November 19, 2015 at 8:17 pm

      Thanks Kanharo. Yeah, it is one of the dim sum dishes and really quite yummy.

      Reply
  4. Sophie says

    November 26, 2015 at 12:00 pm

    I have been looking all over to find a recipe for shao mai with sticky rice 🙂 thanks so much for posting this, you are great!

    Reply
    • Elaine says

      November 26, 2015 at 9:23 pm

      You are the most welcome. Sophie! Glad to know you love sticky rice too. It is one of our favorite holiday ingredients.

      Reply
  5. nicole (thespicetrain.com) says

    December 3, 2015 at 8:04 am

    Fantastic, these cuties look as beautiful as they look delicious. So glad I found your blog, Elaine. 🙂

    Reply
    • Elaine says

      December 3, 2015 at 9:10 am

      Thanks Nicole! I like the shapes too.

      Reply
  6. Cherie Herrera says

    May 30, 2016 at 4:06 am

    Dear Elaine, I live in Guatemala and my daughter and I would like to open a Chinese take out stand here since there is nothing available that satisfies that desire for these foods that we miss from NY. Well, I must say I also love the Chinese food in Japan, but have never had the pleasure of eating in China. I was wondering if you have some list of the basic ingredients that one would need to begin this type of cooking venture. I know I can go through it all and make one up myself, but just in case you already have one, it would be very helpful. There are a few stores in Guatemala City that cater to the Chinese part of the culture here, so I would hope to find the things I need there.
    Your recipes look wonderful and I am looking forward to this new territory in my culinary experience. I would want to make everything (noodles i.e..) from scratch. Thank you so much if you can help, but also for these recipes. Yours, Cherie

    Reply
    • Elaine says

      June 2, 2016 at 4:05 pm

      Hi Cherie,
      Wow, that’s a lovely adventure about the Chinese take out. I really hope that I could help but I am not experienced with this type of procedure, since I am just a house wife. But I love to help with any recipes I can cook. Good luck with your new business.

      Reply
  7. Catherine says

    June 12, 2017 at 6:55 am

    Thank you for your blog, it really help me a lot since am working here in Hong Kong as an FDH for a Chinese family.

    Reply
    • Elaine says

      June 14, 2017 at 8:50 am

      You are the most welcome, Catherine. Happy cooking!

      Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Subscribe for Updates

Most Popular

Chinese Meat Pie (Xian Bing)

Chinese meat pie |chinasichuanfood.com

Homestyle Mai Fun

homestyle mei fun | chinasichuanfood.com

Chinese Chili Oil

Chinese chili oil

Chinese Pantry

how to make soy flour|chinasichuanfood.com

Homemade soy bean flour

Sichuan sweetened soy sauce|chinasichuanfood.com

Sichuan Sweetened Soy Sauce

pan-fried crispy tofu

How to Pan Fry Tofu

Chinese tea

Chinese Tea

ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. All images & content are copyright protected. Please do not use only images without prior permission. 图片和文字未经授权,禁止转载和使用。

Copyright © 2021 · Privacy Policy

Copyright © 2021 · Foodie Pro Theme on Genesis Framework · WordPress · Log in