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.
Sticky Rice Shumai (Pressure Cooker)Print This
- For the fillings
- 500 g sticky rice glutinous rice
- 200 g ground pork
- 100 g soaked shiitake mushrooms about 20 dried mushrooms
- 20 g wood ear mushrooms optional
- 15 g onions chopped
- 100 g carrot finely chopped
- The sauce for the fillings
- 1 1/2 tablespoons soy sauce
- 1 tablespoon oyster sauce or vegetarian oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1 tablespoon rice wine
- 1/4 cup water
Soak the glutinous rice in the water overnight, at least 8 hours and drain. Soak the mushrooms in the water for 2 hours.
Sauté the onions till they are softened.
Add ground pork and sauté for 2-3 minutes.
Add chopped carrot and mushrooms.
Add glutinous rice, soy sauce, dark soy sauce, rice wine, 1/4 cup water or you can use the water from the soaked mushrooms. Steam the filling mixture for 20 mins (in pressure cooker) or 30 mins.
Use a rolling pin to thin out the edges of the packaged wrappers.
Take a dumpling skin and add the filling to the center. Use the thumb and index fingers to turn up the sides, and gently squeeze to shape the shumai. Use other fingers to flatten the bottom. Add grated carrot to the top for garnishing.
Brush the bottom of your steamer with oil. Place the shumai in the bamboo steamer. Steam the shumai for 3-5 minutes.