Sticky Rice Shumai

attosa
Diamond Post Medal for All Time! 1,246 Posts

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.

 
2. Roll mixture into about 15 balls.

 
Advertisement


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.

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

 
Advertisement

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!