Ingredients

The following ingredients have 48 Servings
  • 1.5 cup glutinous rice
  • 48 dumpling wrappers
  • 1 cup minced pork
  • pinch of salt
  • 1 teaspoon chopped ginger
  • 1 tablespoon light soy sauce
  • 2 teaspoons cornstarch
  • 10 dried shiitake mushrooms ( , soaked with hot water)
  • Half of a carrots ( , diced)
  • 2-3 tablespoon oil
  • pinch of salt
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sugar
  • 1/2 cup liquid for soaking the mushrooms
  • another 1/2 cup water

Instruction

  • Soak the glutinous rice with clean water at least for 24 hours. Move out and drain. Transfer to rice to a plate and flat.
  • Heat up water in wok, steam the rice for around 15 minutes until the rice is almost transparent.
  • Soak the shiitake mushroom with hot water for 2-3 minutes. Transfer the shiitake mushroom out and re-soak with hot water. Discard the first soaking water and strain the second soaking water for later filling.
  • Remove the mushroom roots and cut into dices. Cut carrots into dices too.
  • Heat up cooking oil on wok or pan, add chopped pork in to stir-fry until the color changes and then put carrots and mushrooms to fry until soft.
  • Add salt, dark soy sauce, sugar and liquid for soaking mushrooms and extra 1/2 cup water. Stir continually. Heat until the sauce is almost absorbed.
  • Assemble siu mai with dumpling wrappers. Steam siu mai over high fire for 20-25 minutes.
  • Serve hot!