Shanghai Shao Mai (Sticky Rice Dumplings) Recipe on Food52 (2024)

Directions

1. Prepare the rice: Rinse the rice with water to remove dust. Transfer the cleaned rice to a bowl and cover with at least 2 inches of water. Soak for 4 to 12 hours.
2. When ready, strain the rice, then transfer it to a parchment-lined bamboo steamer, spreading it out for even cooking. Steam for 25 to 30 minutes, until the grains turn opaque.
3. While the rice is cooking, prepare the filling: Finely mince the ginger. Finely dice the mushrooms and bamboo shoots.
4. Heat the oil in a large nonstick skillet over medium heat. Sauté the ginger until fragrant, 2 to 3 minutes. Add the mushrooms and cook, stirring occasionally, until fragrant and golden-brown, 3 to 5 minutes. Add the bamboo shoots and stir-fry just to combine. Add the soy sauce, Shaoxing wine, oyster sauce, sugar, umami seasoning, salt, and pepper. Stir in 2 cups of water, then add the steamed rice. Using a silicone spatula, gently press and toss the rice until all the grains are covered with sauce, about 2 minutes. The texture of the rice should be soft—if the rice appears to be too dry or undercooked, add more water, 2 tablespoons at a time. Taste and adjust the seasoning accordingly. Set aside until cool enough to handle.
5. Set up a dumpling assembly station: Fill a small bowl with water and grab a soup spoon. To wrap the shao mai, wet both your thumb and index finger with water. Pinch and squeeze the edge of the dumpling wrapper in a circular motion to create a frilly, thin edge like a lotus leaf. Dip a spoon in the water and place a heaping spoonful of filling in the middle of the wrapper. Now cup the fingers of your nondominant hand to make a C shape. Place the wrapper in the middle of the C shape (in the crook of your hand) so that the filling is in your palm and the wrapper is laying on the outside of your hand. Use your thumb and index finger to close the C shape to create an O shape; this will adhere the wrapper to the sides of the filling. Help it adhere by crimping the wrapper around the edges of the filing with your dominant hand (the top of the filling should be exposed). Dip the spoon in water again and gently press the rice into the wrapper. Press the dumpling onto a work surface to flatten the bottom so it can stand upright. You’re aiming for a finished dumpling that looks like a vase, with a large round bottom, a slender middle, and a wide top.
6. Transfer as many dumplings as will fit to a parchment-lined bamboo steamer rack—they shouldn’t be touching. (Depending on the size of your steamer, you’ll probably need to do a few batches of steaming.) Fill the steamer pot with water and turn on the heat. Once the water starts to boil, set the steamer rack on top, cover, and steam for 10 to 12 minutes, until the dumpling wrappers are fully cooked and opaque. Serve immediately and repeat with the remaining dumplings. (You can also store the cooled steamed dumplings in the freezer and resteam when ready to eat.)

Recipe by: WoonHeng Chia