Sticky Rice Shumai
Instant Pot Sticky Rice Shumai (meat or vegan) — steamed open-topped dumplings filled with glutinous rice, pork and shiitake mushrooms.
Ingredients
| 2.5 cup | 600 ml | all-purpose flour, plus extra for dusting |
| 0.5 tsp | 2.5 ml | salt |
| 0.75 cup | 180 ml | boiling water |
| 500 g | sticky (glutinous) rice | |
| 200 g | ground pork | |
| 100 g | soaked shiitake mushrooms (about 20 dried mushrooms) | |
| 20 g | wood ear mushrooms (optional) | |
| 15 g | onions, chopped | |
| 100 g | carrot, finely chopped | |
| 1.5 tbsp | 23 ml | soy sauce |
| 1 tbsp | 15 ml | oyster sauce (or vegetarian oyster sauce) |
| 1 tbsp | 15 ml | dark soy sauce |
| 1 tbsp | 15 ml | sugar |
| 1 tbsp | 15 ml | rice wine |
| 0.25 cup | 60 ml | water |
Instructions
For the shumai wrappers:
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- 3/4 cup boiling water
Start by making the dough. Mix the flour, salt and boiling water together in a mixing bowl, handle with care and knead until you get a smooth dough. Put in a bowl covered with a damp towel, and let the dough rest for 1-2 hours. You can also cover it tightly and let it rest in the refrigerator overnight if you want to make it ahead of time.
Method (filling and assembly):
- Soak the glutinous rice in water overnight, at least 8 hours, and drain. Soak the mushrooms in water for 2 hours.
- Sauté the onions till they are softened.
- Add ground pork and sauté for 2-3 minutes.
- Add chopped carrot and mushrooms.
- Add glutinous rice, soy sauce, dark soy sauce, rice wine and 1/4 cup water (or use the water from the soaked mushrooms). Steam the filling mixture for 20 minutes (in the pressure cooker) or 30 minutes.
- Use a rolling pin to thin out the edges of the packaged wrappers.
- Take a dumpling skin and add the filling to the center. Use the thumb and index fingers to turn up the sides, and gently squeeze to shape the shumai. Use other fingers to flatten the bottom. Add grated carrot to the top for garnishing.
- Brush the bottom of your steamer with oil. Place the shumai in the bamboo steamer. Steam the shumai for 3-5 minutes.