Siu Mai (Shao Mai) with Sticky Rice

Step 1

Soak the Glutinous Rice (1 1/2 cup) with clean water at least for 24 hours. Move out and drain. Transfer the rice to a plate and flatten.

Step 2

Heat up water in wok, steam the rice for around 15 minutes until the rice is almost transparent.

Step 3

Soak the Dried Shiitake Mushroom (with hot water for 2-3 minutes. Transfer the shiitake mushroom out and re-soak with hot water. Discard the first soaking water and strain the second soaking water for later filling.

Step 4

Remove the mushroom roots and cut into dices. Cut the Carrot (1/into dices too.

Step 5

Mix the Pork (1 cup) with Fresh Ginger (1 teaspoon), Light Soy Sauce (1 tablespoon), and Corn Starch (2 teaspoon).

Step 6

Heat up cooking Oil (2 tablespoon) on wok or pan, add the marinated minced pork in to stir-fry until the color changes and then put carrots and mushrooms to fry until soft.

Step 7

Add Salt (1 pinch), Dark Soy Sauce (1 tablespoon), Granulated Sugar (1 teaspoon), liquid for soaking mushrooms and Water (1/2 cup). Stir continually.

Step 8

Add the steamed rice and heat until the sauce is almost absorbed.

Step 9

Assemble siu mai with round Dumpling Wrappers (48).

Step 10

Steam siu mai over high fire for 20-25 minutes.

Step 11

Serve hot. Enjoy!