Chinese shumai dumplings, made with glutinous (sticky) rice, ground pork and vegetables, are a popular dish in southern China and are often served for Dim Sum.
Chinese Shumai Dumplings
- 1½ cups glutinous (sticky) rice
- ½ carrot
- 5 mushrooms
- 2 green onions
- ½ lb ground pork
- 2” knob ginger (1 tbsp)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sweet bean sauce
- 1 egg
- Pinch of salt
- 4 tbsp vegetable oil
- Pinch of white pepper
- 2 tbsp olive oil
- 12 oz pack wonton wrappers (50 wrappers)
- Cook the rice according to package directions.
- Dice the carrot, mushroom and green onion. Set aside.
- Place ground pork in a bowl. Mince and add ginger. Then add soy sauce, oyster sauce, sweet bean sauce, egg and salt. Massage with hands to mix thoroughly.
- Heat the vegetable oil in a heavy skillet or wok. Stir fry pork mixture until no pink remains.
- Add mushrooms and carrots. Cook to desired tenderness.
- Remove pork mixture from pan to a bowl and add green onions and cooked rice. Mix in olive oil and white pepper.
- Line a bamboo steamer with cheesecloth.
- Take each wonton wrapper and place one tbsp of filling in the center. Wrap thumb and forefinger into an “O” shape around the wonton. Use your other hand to wet and pinch the wonton into a bucket shape, leaving the top open.
- Press filling down firmly and add more filling, if needed, to fill the bucket to the top.
- Place the dumplings in the steamer in a single layer, pressing down gently to form a flat bottom.
- Place 1” of water in the bottom of the skillet or wok. Stack and place steamer over the water and cover.
- When the water begins to boil, steam dumplings for 10 minutes.
- Dumplings can also be air-fried for 7 to 9 minutes at 380℉.
- Serve dumplings warm with your choice of dipping sauce.
- Hack: Leftover Shumai can be stored in the refrigerator for up to 5 days or frozen (cooked or uncooked) for up to 3 months.
Chinese shumai dumplings are a popular dish is southern China. They are often served during Dim Sum, a communal midday meal consisting of tea and a large range of small, shared plates.
Although you can use any dipping sauce that you enjoy, Yuhongs dumpling sauce, listed in this recipe, is by far my favorite!