Sticky Rice Siu Mai 糯米烧麦

These dumplings are so easy. You don’t even need to fold them.

Yields about 30-35 sticky rice Siu Mai

Fillings

• 150g                          white glutinous (sticky) rice白糯米, cooked
• 100g                          bamboo shoots, minced， 冬笋切小丁
• 200g                           ham, ground pork or any cured meat, minced and cooked,  火腿、腊肉、腊肠以及猪肉馅任何一种，剁碎

• 80g                          dried shiitake mushroom (soaked with hot water), 香菇泡发再切碎
• 80g                            egg skin, 蛋皮 (optional), minced
• 10g                             ginger, minced, 姜末
• 15g                              spring onions, minced, 香葱切碎
• 2 tablespoons          cooking oil
• ½ teaspoon             salt
• 1 teaspoon                 light soy sauce生抽酱油
• 1 teaspoon                 sesame oil

Wrappers

• 300g    plain flour or all purpose flour  中筋面粉
• 90g     hot water (in 80℃)
• 90g     water in room temperature

Method 

1. Soak the glutinous rice with clean water for 2-3 hours. Move out and drain. Place parchment paper in a steamer basket, transfer rice into the basket and steam for around 20 minutes until the rice is almost transparent. Rinse the cooked rice in a running water to cool it off. This process also helps keep the rice from sticking to each other.
2. While rice is steaming, start making wrappers. Place the plain four in a mixing bowl, gradually add 90g hot water and mix by using chopsticks. Then add the 90g room temperature water, use your hand to mix the dough well. Knead the dough for about 5 minutes till it becomes smooth. Cover the mixing bowl with cling film or a plastic bag. Let the dough rest for 30 minutes.
3. Now continue working on the fillings. Heat up the cooking oil on a wok or a pan, over medium heat, fry the ginger for one minute, add any of your meat options (ham, ground pork or cured meat) and cook for another 1 minute. Add bamboo shoots and cook for 2 more minutes. Add into salt, soy sauce and sesame oil. Now place the sticky rice in the wok and mix well. Stir well to keep the rice from sticking to the bottom of the wok. Add spring onions right before you turn off the heat. Does it look like we are making ‘fried rice’? Yes, it does! Remove the ‘fried rice’ from wok and place it in a bowl.
4. Now let’s make the wrappers. Divide the dough into 3 equal pieces. Pick one piece and cut it into 10-12 pieces. Simply use your hand to pick up each piece and pound in into the floured surface to make a small disc. Then use a rolling pin to smooth out each disc until it’s about 10cm in diameter with edges thinner than the center.
5. Now let’s assemble. Place 1 tablespoon of the fillings in the center of a wrapper. Use your big thumb to press down the filling. 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’. Repeat with the remaining dumplings.
6. Pour enough water into a steamer and bring to a boil. Place the parchment paper in the steamer basket. Place as many dumplings as you can. Leave a little space between the dumplings. Steam over high heat for about 10-15 minutes. Serve with soy sauce and/or chili oil.