Sticky rice shumai are plump, open-faced dumplings from Cantonese dim sum, filled with a savory mixture of glutinous rice, shiitake mushrooms, and ground pork. The filling is cooked before wrapping, so the dumplings are juicy and the rice stays perfectly chewy. This recipe gives you a truly useful, doable version at home, with clear steps for wrapping and steaming.
Ingredients
- 1 cup (200 g) glutinous rice (also called sticky rice or sweet rice)
- 1 cup (240 ml) water, for soaking
- 8 dried shiitake mushrooms (about 1 oz / 28 g)
- 1 cup (240 ml) hot water, for soaking mushrooms
- 8 oz (225 g) ground pork
- 1/2 cup (60 g) finely chopped shallot or onion
- 2 cloves garlic, minced
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) sesame oil
- 1/2 tsp (2.5 g) white pepper
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1 tbsp (15 ml) vegetable oil, for frying
- 40-50 round wonton wrappers (about 1 lb / 450 g)
- Water, for sealing
Instructions
- Soak the glutinous rice in 1 cup (240 ml) water for at least 30 minutes, then drain well. While the rice soaks, soak the dried shiitake mushrooms in 1 cup (240 ml) hot water until soft, about 20 minutes. Squeeze out excess liquid, remove stems, and finely chop the caps. Reserve 2 tablespoons (30 ml) of the mushroom soaking liquid.
- Steam the drained rice: place it in a heatproof bowl or on a parchment-lined steamer basket. Steam over boiling water, covered, for 20 minutes, until the rice is tender and translucent. Fluff with a fork and set aside to cool slightly.
- While the rice steams, heat vegetable oil in a large skillet over medium heat. Add shallot and garlic, cook until soft and fragrant, about 2 minutes. Add the ground pork, breaking it up with a spoon, and cook until no longer pink, about 5 minutes. The pork should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer.
- Add the chopped shiitake mushrooms, soy sauce, oyster sauce, sesame oil, white pepper, and salt. Cook for 2 minutes, stirring. Add the reserved mushroom liquid and let it bubble for 1 minute. Turn off the heat.
- Fold the steamed sticky rice into the pork mixture until well combined. Taste and adjust seasoning with more soy or salt if needed. Let the filling cool until comfortable to handle, about 10 minutes.
- Set up your wrapping station: a small bowl of water, a stack of wonton wrappers, and a baking sheet lined with parchment. Place about 1 tablespoon (15 g) of filling in the center of a wrapper. Lightly wet the edge of the wrapper with your finger. Gather the edges up around the filling, pleating as you go, and press gently to form an open-top pouch. The wrapper should hug the filling, leaving the top exposed. Repeat with remaining wrappers and filling.
- Arrange the shumai in a steamer basket lined with parchment or cabbage leaves, leaving a little space between each. Bring water to a boil in a wok or pot. Steam the shumai over medium-high heat, covered, for 10 minutes, until the wrappers are translucent and the filling is hot throughout. Serve hot.
Tips
- Don’t skip soaking the rice. Glutinous rice needs at least 30 minutes of soaking to steam evenly; otherwise, the grains can be hard in the center.
- Use fresh wonton wrappers. They are more pliable and less likely to tear than dried ones. Keep them covered with a damp towel while you work to prevent drying out.
- Make the filling ahead. You can prepare the filling a day in advance and refrigerate it. This actually improves the flavor.
- If you don’t have a steamer, use a large pot with a metal colander or a heatproof plate set on a trivet. Just make sure the water doesn’t touch the dumplings.
Serving Suggestions
Serve the shumai hot, straight from the steamer, with Chinese black vinegar and thin strips of fresh ginger. They also pair well with chili oil or a simple soy-vinegar dipping sauce. As part of a dim sum spread, offer them alongside har gow, char siu bao, and a pot of jasmine tea.
Variations
- Vegetarian: Replace the pork with finely chopped shiitake mushrooms, extra firm tofu, or a mix of vegetables like carrot and water chestnut. Increase the soy sauce and oyster sauce (or use vegetarian oyster sauce) to compensate for the lost savoriness.
- Chicken or shrimp: Swap the pork for ground chicken or finely chopped raw shrimp. If using shrimp, cook it just until pink and opaque, and check that it reaches 145°F (63°C).
- Add a kick: Stir in a teaspoon of chili paste or a few drops of chili oil to the filling.
- Wrap in round wrappers: If you can find round dumpling wrappers, use them. The pleating is slightly different, but the result is just as good.
Storage and Reheating
Store cooked shumai in an airtight container in the refrigerator for up to 3 days. To freeze, place uncooked shumai on a baking sheet in a single layer, freeze until solid (about 2 hours), then transfer to a zip-top bag. They will keep for up to 2 months. To reheat, steam frozen or refrigerated shumai for 8-10 minutes (or 12-15 minutes if frozen) until piping hot, or microwave in 30-second bursts. Leftovers should be reheated to an internal temperature of 165°F (74°C).
Frequently Asked Questions
Can I use regular rice instead of glutinous rice? No, glutinous rice is essential for the signature sticky, chewy texture. Regular rice will make the filling dry and crumbly. You can find glutinous rice in most Asian grocery stores or online.
Why is my filling too dry? The filling may be dry if you overcooked the rice, didn’t use enough mushroom liquid, or let the filling sit uncovered for too long. Add a splash of water or chicken broth when reheating to moisten it.
Can I steam the shumai in a bamboo steamer? Yes, a bamboo steamer is perfect. Just line it with parchment or cabbage leaves to prevent sticking, and make sure the water is boiling before you start steaming.
My wrappers keep tearing. What am I doing wrong? Wrappers tear if they are too dry or if you overfill them. Keep the stack covered with a damp cloth, and use only about 1 tablespoon of filling. Also, don’t overwork the dough when pleating.
How do I know when the pork is fully cooked? Use a food thermometer. The ground pork must reach a safe minimum internal temperature of 160°F (71°C) as measured by a food thermometer. This should happen during the skillet cooking step.
Can I make these gluten-free? Use gluten-free soy sauce (tamari) and oyster sauce, and check that your wonton wrappers are gluten-free (some are made with wheat). You may need to make your own wrappers using a gluten-free flour blend.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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