Shao mai also called Shumai, it is a type of Pork Dumplings, wrapped with flour dough and filled with glutinous rice, meat and vegetables or combinations, is a Chinese traditional steamed dim sum. For a seafood version, click How to Make Shrimp Shumai to learn more.
15-20 shao mai wrappers
7 oz. ground pork
5 oz. glutinous rice
1/5 tsp salt
1 tsp cooking wine
1/2 tsp cornstarch
1 tbsp Chinese cooking wine
1-2 tbsp light soy sauce
1 tbsp green onion, chopped
1/2-1 tsp ginger, minced
1/4 tsp salt, or as needed
Soak rice in water for 2-3 hours, steam in steamer until cooked, remove and loosen it, set aside until cool enough for shao mai recipe.
Rinse pork and pat it dry with paper towel, ground or chopped into tiny pieces, mix with marinade ingredients and set aside for 15 minutes.
Heat a wok or frying pan to medium at medium heat, add oil, when oil is hot, add the meat and stir constantly until color changed.
Stir in Chinese cooking wine and soy sauce, whisk around. Add green onions and ginger, well mix. Combine the steamed and cooled rice.
Turn heat to medium-low and whisk until the rice is loosening, season the mixture with dash of salt, removed and cool completely.
Hold the wrapper flat on your left hand, spoon a spoonful filling into the middle, hold the bottom and fold the edges with your right hand slowly.
Use your right hand to make several wrinkles on the edges, use thumb and first finger to close the shai mai mouth lightly.
Repeat the process until you finish all fillings and the wrappers, set aside separately on the board before steaming.
Place shao mai on the steam rack with a clean and white cloth on, steam for 8-10 minutes after water boiled at high heat.