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Sticky Rice Siu Mai Recipe

From: TABLE MANNERS

Recipe courtesy: Seattle food blogger Amy Chen, nookandpantry.blogspot.com

Yields: 30

Ingredients:

  • 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

Directions:

  1. Rehydrate dried shrimp and dried mushrooms in hot water for 5 minutes.
  2. Rinse and drain glutinous rice, add water and steam for 30 minutes.
  3. Meanwhile, finely dice Chinese sausages, mushrooms, shrimp, and green onion.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

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