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.
🌴 Ingredients:
· 20 shumai wrappers (store-bought or homemade)
· 150g glutinous rice (soaked for 4 hours, steamed)
· 150g minced pork (fatty and lean)
· 3 dried shiitake mushrooms (soaked, diced)
🌴 Aromatics:
· A small piece of minced ginger
· 1 stalk chopped scallion
· A little diced carrot (for garnish)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 20ml)
· 1/2 tbsp dark soy sauce (about 5ml, for color)
· 1 tbsp oyster sauce (about 10ml)
· 1 tbsp sesame oil (about 10ml)
· A pinch of sugar (to enhance flavor)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Steam the Glutinous Rice
Soak the glutinous rice for 4 hours, drain, and steam over high heat for 20 minutes until cooked and separate. ⚠️ Note: 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. - Stir-fry the Filling
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. ⚠️ Note: Stir the rice just until combined; don’t overcook, or it will stick to the pan. - Wrap the Shumai
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. ⚠️ Note: Never seal the top; shumai should be open-faced. I’ve tried sealing it, and it looked like a regular bun. - Steam the Shumai
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. ⚠️ Note: Never steam for too long, or the wrappers will collapse. I’ve tried 15 minutes, and they fell apart. - Make the Dipping Sauce
Mix light soy sauce, vinegar, shredded ginger, and chili oil in a small bowl. Serve as a dipping sauce. ⚠️ Note: The ginger is the soul; it balances the richness of the meat.
💡 More Savory and Satisfying Dim Sum:
If you enjoy this sticky rice and pork shumai, you should also try my [Soup Dumplings] for another incredibly juicy and crowd-pleasing bite.
Want to explore more? Check out my full [Rice, Noodles & Dim Sum] category!
💡 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.
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