Sticky Rice Shu Mai Dumplings

Herman — Mon, 04 Nov 2024 02:44:58 +0000

Whenever I go to the renowned Din Tai Fung restaurants, I always order their sticky rice shu mai dumplings because they taste incredible. These are a delightful twist on traditional dumplings, combining the chewy texture of glutinous rice with the earthy flavors of shiitake mushrooms. Perfect for a snack or appetizer, these dumplings are simple to make yet incredibly satisfying!

What is Glutinous Rice?

Glutinous rice, also called sweet rice, is a short-grain rice that becomes very sticky when cooked. Despite the name, it doesn’t contain gluten but instead has a unique texture that makes it ideal for dumplings and desserts in various Asian cuisines. Here, it serves as the base for a savory filling in a dumpling form.

Why You’ll Love This Recipe:

Unique Texture: The sticky rice provides a chewy, satisfying bite, contrasting with the soft dumpling wrapper.
Flavor-Packed: Umami from the shiitake mushrooms and oyster sauce makes each bite rich and savory.
Easy to Make: With simple ingredients and straightforward steps, it’s a fuss-free dumpling recipe.
Versatile: Perfect as an appetizer, snack, or addition to a dim sum spread.
Crowd-Pleaser: Its unique vase shape makes it as visually appealing as it is delicious.

Ingredients:

Glutinous Rice (Sweet Rice): Provides the chewy texture that binds the filling and makes it satisfyingly sticky.
Water: For cooking the sticky rice. The right amount is crucial here!
Dried Shiitake Mushrooms: Adds a rich, earthy flavor to the filling, enhancing the umami profile.
Shallot: Brings a mild, sweet onion flavor that rounds out the dish.
Ginger: Fresh ginger adds warmth and subtle spice to balance the savory ingredients.
Oyster Sauce: Adds a depth of savory umami that complements the mushrooms and rice.
Soy Sauce: Provides salty, savory flavor to the rice mixture.
Dark Soy Sauce: Adds color and a slightly sweeter, more robust flavor to the filling.
Sugar: A touch of sweetness to balance the salty and earthy flavors.
Salt: Enhances the other flavors and balances the filling.
White Pepper: Adds a mild hint of spice and complexity to the flavor.
Dumpling Wrappers: Holds the filling and provides a soft, delicate bite around the chewy rice. I used round wrappers for my recipe!

How to Make Sticky Rice Shiitake Dumplings:

1. Prepare the Sticky Rice

Rinse and drain the rice a few times until the water runs clear. Add the rice, water, rehydrated and minced shiitake mushrooms, minced shallot, minced ginger, oyster sauce, soy sauce, dark soy sauce, sugar, salt, and white pepper to a rice cooker. Cook until the rice is fully cooked through. Once done, let the rice cool for 10-15 minutes.

2. Assemble the Dumplings

Take a dumpling wrapper and form a C shape with your index finger and thumb. Fill the dumpling with the cooked rice mixture until it reaches the top of the wrapper. Gently squeeze the center to create a vase shape. Flatten the top of the rice and the bottom of the dumpling so it stands upright.

3. Steam the Dumplings

Heat water and prepare your steamer basket. Place the dumplings in the steamer, ensuring they aren’t touching. Steam for 8-10 minutes until the dumplings are heated through. Remove from the steamer and enjoy immediately.

Storage:

These dumplings are best eaten fresh but can be stored in the refrigerator for up to 1-2 day. Reheat by steaming.

Tips:

Prevent Sticking: Line the steamer basket with parchment paper or lightly grease it to prevent the dumplings from sticking.
Alternative Wrappers: Try using wonton or gyoza wrappers if dumpling wrappers aren’t available.