Absolutely delicious Shanghai shao mai - 上海烧卖

By WoonHeng · 150 min

Ingredients

Instructions

1. Rinse the glutinous rice to remove dust, then cover it with at least 2 inches of water and soak for 4 to 12 hours.
2. Drain the rice, spread it on a parchment-lined bamboo steamer and steam for 25 to 30 minutes, until the grains look opaque.
3. Mince the ginger finely and dice the mushrooms and bamboo shoots finely.
4. Heat the oil in a large nonstick skillet over medium heat. Sauté the ginger for 2 to 3 minutes until fragrant, add the mushrooms and cook for 3 to 5 minutes until fragrant and golden-brown, then stir-fry the bamboo shoots briefly.
5. Add the dark soy sauce, Shaoxing wine, vegan oyster sauce, sugar, umami seasoning, white pepper and salt. Stir in 2 cups of water, then add the steamed rice.
6. Press and toss the rice with a silicone spatula for about 2 minutes until every grain is coated. If it is too dry or undercooked, add water 2 tablespoons at a time. Adjust the seasoning to taste, then let it cool enough to handle.
7. Set a small bowl of water and a soup spoon beside you. Wet your thumb and index finger, then pinch the wrapper edge in a circle to make a thin, frilled rim.
8. Place a heaping spoonful of filling in the wrapper's center. Cup your non-dominant hand into a C, rest the wrapper in it, and close your fingers to form an O, then crimp the edges around the filling, leaving the top exposed.
9. Use a wet spoon to press the rice in firmly, then flatten the base on a work surface so the dumpling stands upright, shaped like a vase with a round bottom, slender middle and wide top.
10. Arrange the dumplings on a parchment-lined bamboo steamer rack without touching, in batches if needed. Steam over boiling water with the lid on for 10 to 12 minutes, until the wrappers are fully cooked and opaque. Serve immediately; cooled dumplings can be frozen and resteamed.

Summarized from WoonHeng's video. Watch it for the details.

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