Unlike the HK-style shu mai you see at dim sum and yum cha that’s filled with meat and shrimp, Shanghai-style shu mai is stuffed with sticky rice mixed with ground pork, shiitake mushrooms, and dried mushrooms. However, more often than not, I never make it to the shu mai (or there’s like.. 2 shu mai) as I end up eating the sticky rice straight up because it’s just. that. good.
- 1/2 pound ground pork
- shu mai wrappers, sub for Shanghai wonton wrappers if you can’t find them
- 4 large dried shiitake, soaked per instructions, de-stemmed, and minced
- 1 cup sticky rice, cooked (beware, you’ll need to soak the sticky rice overnight. I soak the rice in a 1:1 ratio with water and steam the rice with residual water in the bowl so that it gets that extra stiicccc)
- 2 tbsp dried shrimp
- 1 tbsp shaoxing cooking wine
- 3 tbsp soy sauce
- 1/4 tsp sugar
- Cook dried shrimp, on medium heat for ~3 minutes (no oil needed). Remove from heat and mince.
- Add 1 tbsp oil to pan and brown the ground pork over medium heat until fully cooked ~6-8 minutes. Mince the pork with the end of your spatula as it cooks. (Optional: add in 1 tsp shaoxing cooking wine when you’re cooking the pork). Remove.
- Cook shiitake for ~3 minutes over medium heat.
- Add the minced dried shrimp and ground pork back into the pan with the shiitake along with the soy sauce, cooking wine, and sugar. Stir to incorporate.
- Add in the sticky rice and stir until the sauce is mixed evenly into the rice. You’ll want to taste test here as some soy sauces are more/less salty than others. You can stuff your face right now or proceed to step 6.
- Let the rice cool and fold into the shu mai wrapper. (shu mai folding tutorial)
- Steam shu mai for 10 minutes and enjoy!
*spray the bottom of the shu mai with oil or layer basket/plate with parchment paper to prevent sticking