Chinese•healthy

Shumai with sticky rice and shiitake mushrooms

This can be a vegan shumai made with sticky rice and shiitake mushrooms

Ingredients

Quantities are shown as originally provided.

200 g glutinous rice
80 g shiitake mushroom (diced)
100 g onion or shallots (minced)
10-15 pieces dumpling wappers
200 ml water
1 tbsp. Oyster sauce
2 tbsp. Light soy sauce
1/4 tsp. Salt
1 tsp. Five spice powder
2 tbsp. vegetable cooking oil ( +1 tbsp. lard. You can skip lard for vegan version. )

1
Soak glutinous rice in water overnight. Then drain and steam the glutinous rice in a steamer for 20 minutes.
2
Heat the oil in a pan and add minced onion. Stir-fry until the onion starts to brown.
3
Add shiitake mushroom to the pan and continue stir-frying. Pour in 200ml of water and all the seasonings. Boil until the liquid is mostly evaporated.
4
Mix the cooked glutinous rice and mix well. Then our filling is ready.
5
Thin out the dumpling wrappers if necessary using a rolling pin. Place the filling in the center of a wrapper. Use your thumb and index finger to close the wrapper, pressing with your other hand to tighten and shape it into a shumai.
6
Transfer shumai to a lined steamer and steam for 12 minutes. Once cooked, the delicious shumai is ready to be served.