Sticky Rice Shumai
Shumai are steamed Asian dumplings that are typically formed inside of wonton wrappers. This version is rolled in sticky rice that has been soaked in water for 30 minutes. Learn how to prepare these delicious seasoned ground chicken or pork, mushroom, and shrimp delights.
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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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