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    Home » Recipes » Pantry

    Siu Mai Recipe (Shao Mai) with Sticky Rice

    Last Modified: October 12, 2018 by Elaine| 15 Comments

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    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 ½ 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.

    Siu Mai Recipe (Shao Mai) with Sticky Rice

    Elaine
    Chinese dim sum dessert--Siu Mai also known as Shao Mai recipe
    No ratings yet
    Watch Video Print Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course dim sum
    Cuisine Cantonese
    Servings 48 Making around 48 siu mai
    Calories 60 kcal

    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
    • ½ cup liquid for soaking the mushrooms
    • another ½ 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.
    • Remove the mushroom roots and cut into dices. Cut carrots into dices too.
    • 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.
    • Add salt, dark soy sauce, sugar and liquid for soaking mushrooms and extra ½ 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!

    Video

    Notes

    The Nutrition Facts is based on each single Siu Mai.

    Nutrition

    Calories: 60kcalCarbohydrates: 9gProtein: 1gFat: 1gCholesterol: 3mgSodium: 160mgPotassium: 39mgVitamin A: 140IUVitamin C: 0.1mgCalcium: 4mgIron: 0.4mg
    Keyword Sticky Rice
    Tried this recipe?Mention @ChinaSichuanFood

     

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    Reader Interactions

    Comments

    1. Susanne

      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

        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

          November 12, 2015 at 7:15 pm

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

          Reply
    2. Lyn

      November 16, 2015 at 9:03 pm

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

      Reply
      • Elaine

        November 17, 2015 at 8:57 am

        Thanks Lyn! Always so sweet.

        Reply
    3. Kanharo Khem

      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

        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

      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

        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)

      December 03, 2015 at 8:04 am

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

      Reply
      • Elaine

        December 03, 2015 at 9:10 am

        Thanks Nicole! I like the shapes too.

        Reply
    6. Cherie Herrera

      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

        June 02, 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

      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

        June 14, 2017 at 8:50 am

        You are the most welcome, Catherine. Happy cooking!

        Reply

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