Recipe courtesy of Martin Yan

Shanghai Sticky Rice Siu Mai

  • Level: Intermediate
  • Total: 1 hr 10 min
  • Prep: 40 min
  • Inactive: 20 min
  • Cook: 10 min
  • Yield: 60 pieces
Share This Recipe

Ingredients

4 to 6 dried black mushrooms

For the Seasonings:

1 tablespoon soy sauce

1 tablespoon oyster-flavored sauce

2 teaspoons dark soy sauce

2 teaspoons sesame oil

1/2 teaspoon sugar

For the Filling:

2 tablespoons vegetable oil

1/4 pound ground pork

1/4 cup finely chopped smoked ham

2 cups cooked glutinous rice, at room temperature

1/4 cup finely chopped bamboo shoots

1/4 cup finely chopped water chestnuts

1 green onion, trimmed and finely chopped

1 package (16-ounce) siu mai wrappers

1/4 cup frozen peas, thawed

Cabbage leaves, optional

Directions

  1. Pour enough warm water over the mushrooms in a medium bowl to cover them completely. Soak until softened, about 20 minutes. Drain. Discard the stems and chop the caps finely.
  2. To prepare the seasonings: Stir the soy sauce, oyster-flavored sauce, dark soy sauce, sesame oil and sugar together in a small bowl until the sugar is dissolved.
  3. To make the filling: Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the ground pork and ham and stir-fry until the pork is crumbly and cooked through, 1 1/2 to 2 minutes. Add the rice, bamboo shoots, water chestnuts, green onion, seasonings, and reserved mushrooms. Cook, stirring, until heated through, for about 1 minute. Remove the filling from the wok and let cool.
  4. To make the dumplings: Place 1 tablespoon of the rice mixture in the center of a wrapper. (Keep remaining wrappers covered with a damp towel to prevent them from drying out). Gather up the wrapper around the filling, pleating it as you go to form an open-topped pouch. Carefully squeeze the sides of the dumpling about half way up to give the dumpling a 'waist.' Center a pea over the top of the dumpling. Repeat with the remaining dumplings, keeping the formed dumplings covered with a damp cloth while filling the remaining wrappers.
  5. Pour enough water into a wok to reach about 2 inches up the sides and bring to a boil. Line the inside of a bamboo steamer with cabbage leaves or parchment paper and set it over the water (the steamer shouldn't touch the water). Place as many dumplings in the steamer as will fit without touching each other. Steam the dumplings until the wrapper is cooked and tender to the touch, 3 to 4 minutes. Serve with classic dim sum accoutrements like hot mustard, chili paste and soy sauce.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.