Sticky Rice Shumai

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 15 shumai

Ingredients:

• 2 large Shiitake mushrooms, chopped
• 1 cup ground pork or chicken
• 1 cup peeled shrimp, chopped
• 1 tsp grated ginger
• 2 tsp potato starch
• 10 to 15 Chinese chives or green onions, chopped
• 1 Tbsp oyster sauce
• 1 cup sticky rice, soaked in water for 30 minutes, drained
• Napa cabbage leaves for steaming
• salt and white pepper

Steps:

1. In a bowl, mix together the mushrooms, meat, shrimp, ginger, potato starch and chives.

 
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2. Roll mixture into about 15 balls.

 
3. Roll the balls in the rice grains.

 
4. Place cabbage leaves in the bottom of a wide steamer. Add enough water so it doesn't touch the steamer pan.

 
5. Place the balls on top of the cabbage leaves.

 
6. Cover and steam for about 20 minutes.

 
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7. I like to serve these with a mix of soy sauce, vinegar, and lemon juice.