Nuo Mi Shao Mai (Sticky Rice Shumai)
Carbohydrates in Carbohydrates! Giant Yakiso filled with soy sauce-flavored glutinous rice
Description
Completely different from Japanese meat Shumai. In Southern China, Shumai is a staple carb consisting of soy-sauce flavored sticky rice (cooked with pork/shiitake) wrapped in a dough skin.
Restaurants serving Nuo Mi Shao Mai (Sticky Rice Shumai)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- Soak glutinous (sticky) rice overnight and steam it until fully cooked and perfectly chewy.
- In a wok, stir-fry minced pork, rehydrated shiitake mushrooms, and bamboo shoots in pork lard.
- Season with soy sauce, dark soy, sugar, salt, and mushroom soaking water. Toss in the steamed sticky rice and stir-fry until the rice absorbs everything and turns dark brown.
- Place a ping-pong-sized ball of this savory sticky rice in the center of a commercial Shumai (or Gyoza) wrapper.
- Gather the edges upward, squeezing the waist to form an open-topped pouch (flower shape).
- Steam for
- minutes until the wrapper is translucent.
Learn more Spice, substitutes, tips
Key spices
Dried shiitake broth、Lard depth
Substitutes at Japanese supermarkets
Wrap store-bought Chinese sticky rice in Gyoza skins
Pairing
Chinese Tea(Oolong/Jasmine)
Trivia
[Trivia] When Japanese people order this at a Gachi Chuka breakfast spot, they are 100% shocked saying 'I thought it was meat, but it's rice!'. Extremely filling and delicious even cold.
Eating tips & etiquette
[Unique Eating] The top of the wrapper is left open like a flower. Enjoy the sight of the glossy sticky rice peeking out, and take a massive bite while it's piping hot.
Allergen
Wheat, Pork, Soybeans