Sticky Rice Shumai
Shumai is a delicate and delicious Asian dumpling, traditionally formed with a thin flour-based wonton style wrapper. You can forego using the wrappers and roll them in sticky mochi rice before steaming. I love the textures of these more than traditional shumai!
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 15 shumai
- 2 large Shiitake mushrooms, chopped
- 1 cup ground pork or chicken
- 1 cup peeled shrimp, chopped
- 1 tsp grated ginger
- 2 tsp potato starch
- 10 to 15 Chinese chives or green onions, chopped
- 1 Tbsp oyster sauce
- 1 cup sticky rice, soaked in water for 30 minutes, drained
- Napa cabbage leaves for steaming
- salt and white pepper
- In a bowl, mix together the mushrooms, meat, shrimp, ginger, potato starch and chives.
- Roll mixture into about 15 balls.
- Roll the balls in the rice grains.
- Place cabbage leaves in the bottom of a wide steamer. Add enough water so it doesn't touch the steamer pan.
- Place the balls on top of the cabbage leaves.
- Cover and steam for about 20 minutes.
- I like to serve these with a mix of soy sauce, vinegar, and lemon juice.
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