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Sticky Rice Shumai

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Sticky Rice Shumai on cabbage leaves plateShumai 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!

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Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 15 shumai

Ingredients:

ingredients
 

Steps:

  1. In a bowl, mix together the mushrooms, meat, shrimp, ginger, potato starch and chives.
  2. mixing ingredients
     
  3. Roll mixture into about 15 balls.
  4. ingredients rolled into balls
     
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  5. Roll the balls in the rice grains.
  6. Balls rolled in rice
     
  7. Place cabbage leaves in the bottom of a wide steamer. Add enough water so it doesn't touch the steamer pan.
  8. napap cabbage leaves on bottom of steamer
     
  9. Place the balls on top of the cabbage leaves.
  10. Rice balls on nappa leaves in steamer
     
  11. Cover and steam for about 20 minutes.
  12. lid on steamer
     
  13. I like to serve these with a mix of soy sauce, vinegar, and lemon juice.
  14. Sticky Rice Shumai dipped in bowl of sauce
     
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Food and Recipes Recipes International JapaneseFebruary 23, 2020
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