Shanghai Shumai Recipe
Steamed Open Dumplings filled with Seasoned Sticky Rice
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Ingredients
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Filling
Method
Preparation and Cooking
Prepare the Sticky Rice
Soak the sticky rice in water for at least 4 hours or overnight. Drain and steam the rice for about 30 minutes until fully cooked and sticky.
Make the Filling
In a large bowl, combine the steamed sticky rice, chopped shiitake mushrooms, grated carrot, chopped green onion, soy sauce, sesame oil, salt, and white pepper. Mix well until all ingredients are evenly distributed.
Prepare the Dumpling Wrappers
Using pre-made dumpling wrappers, place a tablespoon of the filling mixture in the center of each wrapper. Gather the edges and pinch them together to form an open top dumpling.
Steam the Shumai
Line a steamer basket with parchment paper to prevent sticking. Arrange the shumai in the steamer, making sure they do not touch. Steam over boiling water for about 15-20 minutes, or until the filling is heated through.
Serve
Carefully remove the shumai from the steamer and serve hot, garnished with additional chopped green onions if desired.