Steamed Shao Mai (Sticky Rice Dumplings)

烧麦

Steamed Shao Mai (Sticky Rice Dumplings) — Northern SnackBeijing home cooking.

Ingredients

• ground pork (15% fat)
• glutinous rice
• dried wood ear mushrooms
• carrot
• dark soy sauce
• Shaoxing wine

Instructions

1. Steam soaked glutinous rice 15 minutes until tender but separate — cool completely before mixing. (Grains are soft, translucent, and bounce back slightly when pressed.)
2. Sauté wood ear and carrot in 1 tsp oil over medium heat 3 minutes until fragrant and slightly softened. Cool. (Carrot turns brighter orange; wood ears curl at edges.)
3. Combine pork, cooled rice, sautéed vegetables, dark soy sauce, Shaoxing wine, 1 tsp ginger juice, and ½ tsp white pepper. Mix vigorously in one direction 3 minutes until sticky and elastic. (Mixture pulls into a cohesive mass that stretches 2 cm without breaking.)
4. Place 1 tbsp filling in center of round wheat wrapper (9 cm). Gather edges up around filling, leaving center open — pinch 6–8 pleats evenly. Press base flat on board to seal. (Top opening resembles a blooming chrysanthemum; base sits level without wobbling.)
5. Steam shao mai over high heat for 12 minutes. Rest covered 2 minutes before serving — steam condensation will settle, preventing soggy bottoms. (Rice grains visible through thin wrapper; top pleats glisten with light steam-moisture.)