Mushroom and Pork Sticky Rice Shumai

Step 1

Soak the glutinous rice. Place the rice in a large bowl, cover with cold water by at least 2 inches, and let soak for a minimum of 4 hours. Overnight in the refrigerator is ideal. This step is non-negotiable — dry glutinous rice is dense and opaque; soaked rice steams up plump, translucent, and properly chewy. Soaking for less time produces chalky, undercooked grains that no amount of additional steaming will fix.

Step 2

Soak the dried shiitake mushrooms. Place them in a bowl with 1.5 cups of warm (not boiling) water and let soak for at least 30 minutes until completely soft and pliable. Squeeze the mushrooms firmly over the bowl to extract all liquid back into the soaking water. Do not discard this liquid — it is concentrated umami that will flavor the entire filling. Remove the tough stems, finely dice the mushroom caps into small cubes about 1/4 inch. Set aside.

Step 3

Steam the soaked glutinous rice. Drain the rice thoroughly. Line a bamboo steamer basket or metal steamer insert with a clean piece of cheesecloth or parchment paper with small holes poked in it. Spread the drained rice in an even layer no more than 1 inch deep. Steam over vigorously boiling water for 20 to 25 minutes until the grains are fully cooked, translucent, and tender but still very chewy. Test a grain — it should be soft all the way through with no hard, chalky center. Remove from the steamer and let cool slightly.

Step 4

Cook the filling. Heat the oil in a wok or large skillet over high heat until smoking. Add the ground pork and break it apart, cooking until no pink remains and the pork begins to render its fat and brown at the edges, 3 to 4 minutes. Do not crowd the meat or steam — you want the surface to caramelize.

Step 5

Push the pork to the side and add the minced garlic and grated ginger to the center of the wok. Stir for 30 seconds until fragrant. Add the diced shiitake mushrooms and optional carrot and stir-fry everything together for 2 minutes. The wok should be very hot and the mushrooms should pick up some color.

Step 6

Add the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper, and five spice powder. Stir to combine. Pour in 3/4 cup of the reserved mushroom soaking liquid — strain it first through a fine sieve to remove any grit settled at the bottom. Let the mixture simmer for 1 to 2 minutes until the liquid has reduced by half and the sauce is dark and glossy.

Step 7

Add the steamed glutinous rice to the wok. Using a spatula, fold and press the rice into the pork and mushroom mixture, turning constantly to coat every grain evenly in the dark sauce. Continue cooking for 2 to 3 minutes, pressing the rice down and folding, until the mushroom liquid is fully absorbed and the rice looks uniformly dark and glossy. The rice should feel sticky and clump together when pressed but still have visible individual grains. Stir in the sesame oil and sliced green onion whites. Taste — the filling should be deeply savory, slightly sweet, and highly aromatic. Adjust with a few drops of soy sauce or a pinch of salt as needed. Spread onto a plate to cool completely. The filling must be room temperature before wrapping or the steam inside the wrapper will tear it.

Step 8

Wrap the shumai. Place one dumpling wrapper flat in the palm of your non-dominant hand. Spoon a generous tablespoon of cooled filling onto the center of the wrapper — do not under-fill; these dumplings are meant to be full and packed.

Step 9

Form an "O" shape with the thumb and index finger of your non-dominant hand. Place the filled wrapper on top of this circle and gently press down so the wrapper starts to fold up around the sides of the filling. Use your dominant hand to pleat and gather the wrapper around the sides of the filling, pressing firmly so it adheres to the rice. The top of the filling should remain exposed and open — shumai is an open-face dumpling with the filling visible at the top. Press the bottom of the dumpling flat on the work surface so it stands upright. The finished dumpling should look like a small cylinder or cup with filling visible at the top, exactly as shown in the photo.

Step 10

Steam the shumai. Line a bamboo steamer basket with parchment paper or lightly oiled cabbage leaves. Arrange the finished shumai in a single layer with about 1/2 inch of space between each — they will expand slightly during steaming. Set the steamer over a wok or pot of vigorously boiling water, cover tightly, and steam over high heat for 10 to 12 minutes until the wrappers are fully cooked, tender, and translucent — you should be able to see the dark rice through the wrapper just as shown in the photo.

Step 11

Serve immediately directly from the steamer. These are best eaten right out of the basket while still piping hot. Serve with soy sauce, chili oil, or Chinese mustard on the side for dipping.