If you’ve ever been to Din Tai Fung and tried their famous dumplings, you’ll definitely fall in love with my recipe for sticky rice shao mai.
This version is a cozy, homemade take on the irresistible little dumplings—soft, chewy, savory, and so satisfying. Even better, this sticky rice shao mai recipe is quick, easy, and ready in under an hour, making it the perfect dish to impress your family or recreate that restaurant-style magic right at home.
What is Sticky Rice Shao Mai?
Sticky rice shao mai is a variation of the classic dumpling where instead of ground pork filling, the wrapper is stuffed with savory sticky rice. These dumplings are also called Shanghai shao mai.
My Din Tai Fung inspired version uses sweet rice (also known as glutinous rice), soy sauce, oyster sauce, and mushrooms for a perfectly seasoned bite that feels both comforting and fancy.
Unlike regular dumplings, shao mai is shaped like a little vase with the filling peeking out on top—making it both tasty and beautiful on the plate.
Why You’ll Love Sticky Rice Shao Mai
- Easy to make: With the rice cooker doing most of the work, this dumpling recipe comes together faster than you’d expect.
- Mouth-watering texture: The sticky rice is chewy and flavorful, while the dumpling wrapper adds a tender bite.
- Irresistible flavor: Savory soy sauce, umami-rich mushrooms, and a touch of oyster sauce create a deeply satisfying filling.
- Fun to serve: The vase-shaped dumplings are beautiful and unique, making them perfect for dinner parties or family meals.
- Din Tai Fung inspired: You get similar restaurant-style flavors right at home without waiting in line or paying high prices!
Ingredients
- Sweet rice (glutinous rice): The star of the filling, giving that chewy and sticky texture.
- Water: Helps cook the sticky rice to the perfect consistency.
- Dried shiitake mushrooms: Rehydrated and finely minced for earthy, umami depth.
- Shallot: Adds a sweet, mild onion flavor that balances the richness.
- Ginger: Brightens the filling with fresh, zesty notes.
- Oyster sauce: Brings savory richness and slight sweetness to the rice.
- Soy sauce: Adds salty, umami flavor that enhances the mushrooms and rice.
- Dark soy sauce: Deepens the color and provides a slightly richer taste.
- Sugar: Balances the saltiness with a subtle sweetness.
- Salt: Enhances and sharpens all the flavors.
- White pepper: Adds gentle heat and aromatic spice.
- Dumpling wrappers: The vessel that holds everything together while giving that classic shao mai look.
Customizations
- Protein boost: Add a bit of minced pork or chicken to the sticky rice mixture for a heartier version.
- Spice it up: Drizzle chili oil over the top after steaming for a fiery kick.
How to Make Sticky Rice Shao Mai (Din Tai Fung Inspired)
Cook the sticky rice filling
Rinse and drain the sweet rice until the water runs clear. Add rice, water, minced mushrooms, shallot, oyster sauce, soy sauce, dark soy sauce, sugar, salt, and white pepper to a rice cooker.
Cook until the rice is tender and fully cooked. Once done, let it cool for 10–15 minutes.
Shape the shao mai
Take a dumpling wrapper and form a “C” shape with your index finger and thumb. Fill with the sticky rice mixture until it reaches the top.
Gently squeeze the center to create a vase shape, flatten the top of the rice, and press the bottom so it can stand upright.
Steam the dumplings
Prepare your steamer basket and bring water to a boil.
Transfer the shaped dumplings into the basket and steam for 8–10 minutes until the wrappers are tender. Remove and enjoy immediately while hot.
Storage
Store leftover sticky rice shao mai in an airtight container in the refrigerator for up to 2 days, then re-steam before eating.
Tips
- Don’t skip the rinse: Washing the rice removes excess starch, which helps it cook up fluffy yet sticky.
- Let the rice cool slightly: Cooling makes it easier to handle and prevents wrappers from tearing when shaping.
- Steam in batches: Avoid overcrowding the steamer so the shao mai cook evenly and don’t stick together.
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Sticky Rice Shao Mai (Din Tai Fung Inspired)
Equipment
Ingredients
- 1 cup sweet rice also known as glutinous rice or sticky rice
- 1.25 cups water
- 4 dried shiitake mushrooms rehydrated and finely minced
- 1 shallot minced
- ½ inch ginger minced
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon granulated sugar
- Pinch of salt
- Pinch of white pepper
- 10-15 pieces dumpling wrappers round wrappers
Instructions
- Rinse and drain rice a few times until water runs clear. Add rice, water, shiitake mushroom, shallot, ginger, oyster sauce, soy sauce, dark soy sauce, sugar, salt, and white paper to a rice cooker and turn on until rice is cooked through. Once cooked, let rice cool for 10-15 mins.1 cup sweet rice, 1.25 cups water, 4 dried shiitake mushrooms, 1 shallot, ½ inch ginger, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon granulated sugar, Pinch of salt, Pinch of white pepper
- With a wonton wrapper, form a C with your index finger and thumb and fill the dumpling until it reaches the top. Squeeze the center to get a vase shape, flatten the top of the rice and flatten the bottom so it can stand on its own.10-15 pieces dumpling wrappers
- Heat up water and prepare your steamer basket. Transfer dumplings to the steamer and steam for 8-10 mins. Remove from heat and enjoy immediately.
Lisa says
When do you add the ginger in the recipe?
Herman says
good catch! it should be added in when cooking the sticky rice. I updated the recipe card to include this clarification!
Dianne Marie says
This is so good!!
Herman says
Thanks so much, so glad you liked it!