From: TABLE MANNERS
Recipe courtesy: Seattle food blogger Amy Chen, nookandpantry.blogspot.com
- 1 cup glutinous rice (also called sweet rice)
- 1 cup water
- 2 Chinese sausages (can substitute with ¾ cup crisped bacon or cubed ham)
- 4 dried shiitake mushrooms
- 1 tablespoon dried shrimp
- 1 green onion
- 1 clove of garlic, minced
- 1 tablespoon oyster sauce
- 1/8 tsp white pepper
- 30 siu mai wrappers
- Rehydrate dried shrimp and dried mushrooms in hot water for 5 minutes.
- Rinse and drain glutinous rice, add water and steam for 30 minutes.
- Meanwhile, finely dice Chinese sausages, mushrooms, shrimp, and green onion.
- Heat 2 teaspoons of oil in a skillet or wok and stir fry the sausage, mushroom, shrimp and green onion for about 2 minutes, until the mixture is fragrant and some pieces are lightly browned. Add garlic, oyster sauce, white pepper and stir fry another few seconds.
- Remove from heat and stir in steamed rice and 2 tablespoons of water to help loosen the mixture. Let the filling cool until it is warm or room temperature before making the siu mai.
- To make the siu mai, form a “C” shape with your fingers and thumb much like if you were to hold a cup. Place the wrapper on top of your index finger and thumb.
- Add less than a tablespoon of filling in the middle of the wrapper. Cup the siu mai with your index and thumb forming a collar around the top of the siu mai and squeeze lightly. While holding the siu mai, use the back of a spoon to push the filling in and flatten the bottom with the bottom of your palm.
- Place finished siu mai in a steaming basket or steamer and steam for 7 to 10 minutes. Serve immediately.
Special Notes: Siu mai (also spelled shu mai) wrappers or skins are paper-thin circles of dough made from flour and water. If you can’t find siu mai wrappers, look for round dumpling/gyoza wrappers or trim the edges off of square wrappers.