Shiu Mai with Chinese Sausages, Shiitake Mushrooms, and Sweet Rice

中文菜谱： 香菇香肠糯米烧卖

I posted Shiu Mai with ground pork, mushrooms and sweet rice before: https://www.yankitchen.com/english-blog/2018/11/13/shiu-mai-with-ground-porkmushrooms-and-sweet-rice. 

It is a very popular choice in Dim Sum restaurants.  Cantonese’s style shiu mai is usually made with shrimps and pork.  I personally prefer the ones made with sweet rice. 

Shiu mai wraps are usually super thin and come with ruffled edges to achieve flower-like shape.  For the purpose of efficiency and easy operation, when making shiu mai at home, shiu mai wraps can be substituted with wonton wraps.

Ingredients：

1 pack wonton wraps (sold in most Asian grocery stores)
a handful fresh shitake mushrooms
1 cup of sweet rice
1 package of Chinese/ Cantonese/ Taiwanese style sausage  (sold in most Asian grocery stores)
1 to 2 teaspoons oyster sauce
3 to 4 tablespoons soy sauce
1/2 teaspoon dark soy sauce
1/4 teaspoon ground white pepper
salt to taste

 

Directions：

 Wipe the shiitake mushrooms clean with damp kitchen paper towel.

I use Taiwanese style sausage this time.  They taste quite similar to Cantonese sausage.  

Wonton wrap is available in every Asian grocery market. 

Dice up sausages and mushrooms.

Cook the sweet rice in a rice cooker.  Sweet rice requires less water than regular rice.  

Fold in soy sauce, dark soy sauce, oyster sauce and ground white pepper.

Allow the rice mixture to chill for 10 minutes or so.

Fold in diced sausages and mushrooms.  Add salt to taste.  Gently mix everything together.

Add a couple tablespoons of sweet rice filling to center of the wonton wrap.

Wrap the edges towards the center.  Brush the wrap with water or egg wash if needed. 

Add a bamboo steamer lined with small squares of parchment paper.  

Repeat the process until all are finished.   The listed ingredients above yield about 50 to 60 shiu mais.  Freeze extra ones if they are too much for a single meal.

Fill a wok with water.  Cook over high heat until water boils.  Add steamer.  Continue to steam over high heat for 12 to 15 minutes.

Serve hot immediately.

The dipping sauce is made with balsamic vinegar + soy sauce + chili oil sauce. 

Shiu Mai with Ground Pork,Mushrooms and Sweet Rice

中文菜谱： 鲜肉蘑菇糯米烧麦

If you have been to Dim Sum place before, you might be familiar with shiu mai already.  It is made with super thin wheat dough with fillings inside.  There are so many kinds of fillings for shiu mai.  They vary from area to area.  Pork and shrimps are a very popular choice in southeast part of China.  In the north, lamb, beef, and even sweet rice can be found in shiu mai fillings too. 

Each and every one of them is very tasty.  I personally prefer the ones made with sweet rice. 

 It is quite easy to make them at home too!  With a pack of store-bought wonton wraps, we can easily make a large batch of shiu mai.

Ingredients：

1 pack wonton wraps (sold in most Asian grocery stores)
1 handful dried wild mushrooms / shiitake mushrooms
1 cup of sweet rice
100 g fresh ground pork
1 to 2 teaspoons oyster sauce
1 tablespoon rice cooking wine
1/4 teaspoon ground ginger
1/4 teaspoon sesame oil
1/4 teaspoon sugar
1/4 teaspoon white ground pepper
salt to taste  

Sweet rice might look like regular white rice.  But they are more glutinous when cooked.  That is why sweet rice is also called sticky rice and glutinous rice.

Dry wild mushrooms are sold in most Asian grocery stores too.  They are packed with tons of earthy, nutty, and fragrant flavors; and can be used in soups, stews, or stir fries.  

They can be substituted with shiitake mushrooms too.  Shiitake mushroom is another kind of mushroom with distinctive fragrance and are wildly popular in Asian countries too.  You shall be able in find them in almost every Asian grocery stores.

Soak the dried wild mushrooms in cold water for a couple hours.

Cook the sweet rice in a rice cooker.  Sweet rice requires less water than regular rice.

Allow the rice to chill for 10 minutes or so.

Rinse the wild mushrooms under running water and drain them well.

Chop the mushrooms in a food processor.

In a large bowl, add cooked sweet rice, along with ground pork, mushrooms, oyster sauce, rice cooking wine, ginger, sesame oil, sugar, white ground pepper and salt.

Gently whisk with a pair of chopsticks.

Add a couple tablespoons of ground pork and sweet rice filling to center of the wonton wrap.

Wrap the edges towards the center.  Brush the wrap with water or egg wash if needed. 

Add a bamboo steamer lined with small squares of parchment paper.   

Repeat the process until all are finished.   The listed ingredients above yield about 50 shiu mai.  Freeze extra ones if they are too much for a single meal.

Fill a wok with water.  Cook over high heat until water boils.  Add steamer.  Continue to steam over high heat for 12 to 15 minutes.

Serve hot immediately. 

Isn’t it easy and quick?  

Sriracha sauce is great dipping sauce for shiu mai.  I also use it for dumplings too.