Shanghai Siu Mai

Shanghai Siu Mai

Rummaging through the fridge, I see plenty of leftover sticky rice and a package of wonton wrappers. Hey, I can make Shanghai Siu Mai, a steamed dumpling with a sticky rice filling. It’s similar to the more familiar Cantonese version that usually has a meaty filling.

Siu mai is probably one of the easier dim sum items to make although it does take time to make the rice filling but it’s not hard especially with a fuzzy logic rice cooker. For some, the hardest part will be sourcing vegan dumpling wrappers. Your best bet is at an Asian supermarket. Failing that, there’s recipes online to make your own vegan wonton wrappers.

Shanghai Siu Mai

1 package wonton wrappers (not potsticker wrappers as they’re too thick)
Sticky rice
Frozen green peas for garnish

Make the sticky rice filling and let cool.

To make a dumpling, place about one tablespoon of the filling in the center of a wrapper. Form a circle with your finger and thumb, place the wrapper on top of the circle and push the wrapper down into the circle. Squeeze the sides gently to make the dumpling. Place green peas on top.

Prepare a steamer by lining it with parchment paper. Arrange the dumplings so none are touching. Cover and steam until wrappers are cooked, about 12 minutes. Serve immediately with chili paste and soy sauce.

Sticky Rice Filling
1 1/2 cups glutinous rice also known as sweet rice (use the measuring cup that came with the rice cooker)
1/2 cup jasmine rice
4 dried mushrooms, soaked and diced
1 medium carrot, diced
3 ounces baked tofu
2 medium green onions, diced
3 sprigs of cilantro, coarsely chopped
1 teaspoon vegetable oil
2 teaspoons soy sauce
2 teaspoons vegetarian oyster sauce

Cooking directions is for use with a fuzzy logic rice cooker with a 5.5 cups capacity. Using the inner pot of the rice cooker, rinse the rice in several changes of water until the water is clear. Add enough water to cook the sweet rice as indicated on the inner pot. Let the rice soak in the water for 2 hours before cooking. Cook the rice according to the rice cooker directions.

Combine the soy sauce and oyster sauce and set aside.

Heat a wok to hot, add the oil and swirl to coat the wok. Add the mushrooms and carrot and stir fry for a few minutes. If it appears dry, add a little bit of water. Add the tofu and green onions and stir fry to combine. Add the sauce and cilantro and mix well.

Divide the savory mixture and rice in half to make it more manageable to combine. Place 1/2 of the mixture in the rice and 1/2 of the rice in the mixture. Mix together the two halves until everything is evenly distributed. It’s easiest to do when the rice is hot. Once cooled, it’ll be much harder.

Related Dim Sum Posts
Taro Root Cake
Sticky Rice in Lotus Leaf
Mock Chicken
Stuffed Tofu Puffs


  1. says

    I wouldn’t have thought to combine sticky rice and jasmine rice but I can see where they would work so well together. The Shanfhai siu mai look and sound delicious.

  2. says

    For as many dumplings as I’ve folded and devoured, I’ve never had shumai. I love the way they look, and you can’t go wrong with a filling like that, so I’m dying to give this recipe a go! Your shumai are so cute- I’m all over that photo.

  3. says

    I’m so impressed when discovering random bits and pieces from the kitchen turns into something really tasty. I love all the ingredients that go into those dumplings – that’s a well stocked pantry!

  4. says

    OMG I love all things dumplings and shu-mai-y! I only get dumplings and such at restaurants and in the freezer aisle at the supermarket because I am intimidated to make my own. But these look so good I may have to get over my fear.


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