Steamed Pork-and-Rice Shumai

In the mood for some tasty pork shumai (siomai)? Follow chef John’s shumai recipe to make delicious siomai at home. Shumai is usually a type of traditional Chinese dumpling and usually served as a snack in dim sum. Shumai made of sticky rice and minced pork is delicious and packed with flavors.

CUISINES: Chinese
LEVEL: EASY
SERVING: 4 People
TIME: 1 hr 30 min
INGREDIENTS:
  • 10 oz Sticky Rice
  • 3 oz Shiitake Mushroom, Soaked In Water For 2 Hours, Then Diced
  • 3 oz Bamboo Shoot, Diced
  • 12 oz Ground Pork
  • 3 tbsp Chef Made Green Onion Oil (See "Chef John's Signature Oils" Video)[Seasoning]
  • 1 tbsp Lard
  • 2 tbsp Shaoxing Wine [Seasoning]
  • 2 tbsp Sugar [Seasoning]
  • 1.5 tbsp Soy Sauce [Seasoning]
  • 2 cups All-Purpose Flour   
  • 160 ml Warm Water
DIRECTIONS:
[The Fillings] Step 1
[The Fillings] Step 1
[The Fillings] Step 1
In a mixing bowl, soak sticky rice for 2 hours.
[The Fillings] Step 2
[The Fillings] Step 2
[The Fillings] Step 2
Dice softened shiitake mushrooms and bamboo shoots. 
[The Fillings] Step 3
[The Fillings] Step 3
[The Fillings] Step 3
Discard the water from the soaked rice. Put rice in a steaming basket. Steam for 45 minutes.
[The Fillings] Step 4
[The Fillings] Step 4
[The Fillings] Step 4
In a wok over high heat, stir-fry ground pork until brown and fragrant. Add green onion oil and lard. Stir several times to mix well.
[The Fillings] Step 5
[The Fillings] Step 5
[The Fillings] Step 5
Add diced shiitake mushrooms and diced bamboo shoots.
[The Fillings] Step 6
[The Fillings] Step 6
[The Fillings] Step 6
Then, add sugar, soy sauce, 1 teaspoon green onion oil, and Shaoxing wine. Stir fry for 15 to 20 seconds. Remove from the heat.
[The Fillings] Step 7
[The Fillings] Step 7
[The Fillings] Step 7
Combine the prepared meat mixture with steamed sticky rice, and mix them completely. This is the filling. Set aside.
[Shumai Wrapper] Step 1
[Shumai Wrapper] Step 1
[Shumai Wrapper] Step 1
Combine all-purpose flour with warm water, knead until the dough is smooth.
[Shumai Wrapper] Step 2
[Shumai Wrapper] Step 2
[Shumai Wrapper] Step 2
Wrap in plastic then rest for 15 minutes, unwrap and knead for a few minutes, wrap again and set to rest for 30 minutes. 
[Shumai Wrapper] Step 3
[Shumai Wrapper] Step 3
[Shumai Wrapper] Step 3
Unwrap, knead the dough into a long cylinder, cut it into small pieces
[Shumai Wrapper] Step 4
[Shumai Wrapper] Step 4
[Shumai Wrapper] Step 4
roll each piece into a thin round sheet. This is Shumai wrapper.
[Assemble] Step 1
[Assemble] Step 1
[Assemble] Step 1
Put the fillings in the wrapper. Fold the overhanging wrapper edges down, leaving the filling exposed. Press the wrapper firmly around the filling. Pat the top and bottom of the dumpling to make it flat. Repeat to form the remaining dumplings.
[Assemble] Step 2
[Assemble] Step 2
[Assemble] Step 2
Place shumai in steaming basket and steam for 12 minutes.
[Assemble] Step 3
[Assemble] Step 3
[Assemble] Step 3
Serve immediately.