Siu Mai Recipe (Shao Mai with Sticky Rice

• Meat

  • 1 cup Pork

• Produce

  • 1 tsp Ginger
  • 1 Half of a carrots
  • 8 Shiitake mushrooms, dried

• Condiments

  • 1 tbsp Soy sauce, light
  • 1 tbsp Soy sauce, dark

• Pasta & Grains

  • 1 1/2 cup Rice, Glutinous

• Baking & Spices

  • 2 tsp Cornstarch
  • 2 pinch Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Oil

• Bread & Baked Goods

  • 48 Dumpling wrappers

• Liquids

  • 1/2 cup Water

• Other

  • liquid for soaking the mushrooms (around 1/2 cup

Found on chinasichuanfood.com

Description

Ingredients

• 1 and 1/2 cup glutinous rice
• 48 dumpling wrappers
• 1 cup minced pork
• pinch of salt
• 1 teaspoon chopped ginger
• 1 tablespoon light soy sauce
• 2 teaspoons cornstarch
• 8-10 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
• liquid for soaking the mushrooms (around 1/2 cup)
• another 1/2 cup water

Directions

• 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 1/2 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!