When I said shumai, you might think of the version that has pork and shrimp fillings, one of the most ordered dim sum in Cantonese restaurants. Yet, there’re actually many regional variations in China that can be traced back to Yuan Dynasty. There’s a saying about why the top of the dumpling is not sealed. Since there’re different varieties of the fillings, having the opening on the top is much easier to identify customers’ orders.
The shumai I am going to introduce below is originated from Shanghai. The main filling is glutinous rice. This popular dish is commonly served along with congee at breakfast. Many Chinese people who live in northern region love to have sticky rice in their shumai with different other ingredients.
You can easily turn it into vegan version and substitute with the vegetables that you like. I use a pressure cooker because I can sauté and steam in one pot. So easy and time-saving! You can also use a sauce pan and a steamer to achieve the same results.
Using pre-made wrappers
If you don’t have time to make the wrappers like I do, this is one of my favorite brands that I used in this recipe. It’s not too thick and very easy to work with. But I did use a rolling pin to make the edges thinners so that the skin outside is not too thick when it’s wrapped up.