糯米鲜肉烧卖，是中式早茶里最经典的点心之一。薄薄的皮包裹着软糯的糯米和鲜香的猪肉，顶部开口，露出饱满的馅料，蒸熟后香气四溢。一口一个，软糯咸香，超级满足。
Sticky Rice & Pork Shumai is one of the most classic dim sum dishes in Chinese tea culture. A thin wrapper holds a filling of glutinous rice and savory pork, with the top left open to reveal the generous filling. Steamed to perfection, each bite is soft, savory, and incredibly satisfying.
🌴食材 | Ingredients：
烧卖皮，20张（现买的或自己擀的）。/ Shumai wrappers, 20 (store-bought or homemade).
糯米，150g（提前浸泡4小时，蒸熟）。/ Glutinous rice, 150g (soaked for 4 hours, steamed).
猪肉末，150g（肥瘦相间）。/ Minced pork, 150g (fatty and lean).
干香菇，3朵（提前泡发，切丁）。/ Dried shiitake mushrooms, 3 (soaked, diced).
🌴配料 | Aromatics：
姜末，一小块。/ Minced ginger, a small piece.
葱花，1根（切碎）。/ Chopped scallion, 1 stalk.
胡萝卜碎，少许（点缀用）。/ Diced carrot, a little (for garnish).
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
老抽，半勺（约5ml，上色用）。/ Dark soy sauce, 1/2 tbsp (about 5ml, for color).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
香油，1勺（约10ml）。/ Sesame oil, 1 tbsp (about 10ml).
白糖，少许（提鲜）。/ A pinch of sugar (to enhance flavor).
白胡椒粉，少许。/ A pinch of white pepper powder.
盐，适量。/ Salt, to taste.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，蒸糯米 | Steam the Glutinous Rice
糯米提前浸泡4小时，沥干水分，放入蒸锅，大火蒸20分钟，直到糯米熟透、粒粒分明。⚠️ 糯米一定要提前泡够时间，不然蒸不熟。我试过只泡了1小时，结果蒸出来又硬又夹生。
Soak the glutinous rice for 4 hours, drain, and steam over high heat for 20 minutes until cooked and separate. ⚠️ Make sure to soak the rice long enough, or it won’t cook properly. I’ve tried soaking for only 1 hour, and it turned out hard and undercooked.
2，炒馅料 | Stir-fry the Filling
锅里倒油，放入猪肉末，中火煸炒到变色、微微出油。加入姜末、葱花和香菇丁，炒出香味。加入2勺生抽、半勺老抽、1勺蚝油、少许白糖、白胡椒粉和盐，翻炒均匀。最后加入蒸好的糯米，翻炒均匀，淋入1勺香油。⚠️ 糯米炒匀就行，别炒太久，不然会粘锅。
Heat oil in a pan, add the minced pork, and stir-fry over medium heat until it changes color and releases oil. Add the ginger, scallion, and mushrooms, and stir-fry until fragrant. Add the light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and salt. Mix well. Finally, add the steamed glutinous rice and stir-fry to combine. Drizzle with sesame oil. ⚠️ Stir the rice just until combined; don’t overcook, or it will stick to the pan.
3，包烧卖 | Wrap the Shumai
取一张烧卖皮，放入适量糯米馅，用虎口收拢，顶部留出开口，露出一点馅料。在开口处点缀一点胡萝卜碎。⚠️ 千万别把口捏死，烧卖就是要“开口”才好看。我试过捏死，结果蒸出来像个包子。
Place a wrapper in your palm, add a spoonful of sticky rice filling, and gather the edges with your thumb and index finger, leaving the top open. Garnish with a little diced carrot. ⚠️ Never seal the top; shumai should be open-faced. I’ve tried sealing it, and it looked like a regular bun.
4，蒸烧卖 | Steam the Shumai
蒸笼里铺上烘焙纸或白菜叶，放入烧卖，留出间隙。水开后放入蒸锅，大火蒸8~10分钟，直到皮变透明。⚠️ 千万别蒸太久，皮会塌。我试过蒸了15分钟，结果皮全烂了。
Line the steamer with parchment paper or cabbage leaves. Place the shumai with space between them. Once the water is boiling, steam over high heat for 8-10 minutes until the wrappers turn translucent. ⚠️ Never steam for too long, or the wrappers will collapse. I’ve tried 15 minutes, and they fell apart.
5，蘸料 | Make the Dipping Sauce
取一个小碗，放入1勺生抽、1勺香醋、少许姜丝和辣椒油，搅拌均匀。蘸着吃，绝了。⚠️ 姜丝是灵魂，能中和肉馅的油腻感。
Mix light soy sauce, vinegar, shredded ginger, and chili oil in a small bowl. Serve as a dipping sauce. ⚠️ The ginger is the soul; it balances the richness of the meat.
宝宝们，糯米鲜肉烧卖的精髓在于“皮薄馅糯，咸香入味”。糯米一定要提前泡够4小时，蒸出来才软糯。炒馅料时糯米炒匀就行，别炒太久。包的时候用虎口收拢，顶部留出开口，千万别捏死。大火蒸8分钟就够了，蒸久了皮会塌。
Tips: The key to Sticky Rice & Pork Shumai is “thin wrapper, savory sticky rice filling.” Soak the glutinous rice for at least 4 hours for the best texture. Stir the rice just until combined. Gather the edges with your thumb and index finger, leaving the top open. Steam over high heat for exactly 8 minutes.
这道【糯米鲜肉烧卖 | Sticky Rice & Pork Shumai】是中式早茶里最经典的点心之一。如果你喜欢这种蒸点，还可以试试我之前写的【小笼包 | Soup Dumplings】。想看更多面点和小吃，可以逛逛我的【主食/小吃 | Rice, Noodles & Dim Sum】分类。
If you enjoy this dim sum, you should also try my Soup Dumplings. For more dim sum and snacks, check out my Rice, Noodles & Dim Sum category.
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