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Glutinous Rice Siu Mai-Steamed Dumplings Recipe



Hi everyone, welcome to Souped Up Recipes. Siu Mai (Shao Mai) is like a traditional steamed dumpling that has many variations. I have made a shrimp Siu Mai before. That is a Cantonese style. The glutinous Siu Mai we are making today is from Jiang Su province. The taste is unique and delicious. Let’s get started.

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INGREDIENTS FOR THE FILLING (Make 25-30 Siu Mai)

– 1 cup (220 g) of glutenous rice (rinse and soak with water for 2 hours) (Amazon Link – https://amzn.to/2VaaIYy)
– 1.5 tbsp of sesame oil (Amazon Link – https://amzn.to/2REJ2J7)
– 1 cup minus 2 tbsp of the soaking liquid (210 g) to cook the rice
– 150 grams (6 oz) of ground pork
– 4 pieces (10 g) of dried mushroom (Amazon Link – https://amzn.to/2Sryfm5)
– 3 tbsp (25 g) of dried shrimp (Amazon Link – https://amzn.to/3abB5l0)
– 2 piece (80 g / 2.8 oz) of Cantonese sausage (Can be replaced with cured ham or salami) (Amazon Link – https://amzn.to/2wC00R4)
– 2 tbsp Soy sauce (Amazon Link – https://amzn.to/2yc0C0r)
– 1.5 tsp Dark soy sauce (Amazon Link – https://amzn.to/3a4GwlS)
– 1 tbsp Oyster sauce (Amazon Link – https://amzn.to/2REJWoZ)
– Black pepper to taste
– 1/3 cup of diced scallion
– 1/3 cup of diced carrot

INGREDIENTS FOR THE WRAPPER (Enough to make 32)

– 250 grams of flour (Amazon Link – https://amzn.to/2ZYXSO6)
– 150 grams of hot water
– 1/2 tsp of salt
– Cornstarch to prevent sticking .

What do you think?

41 Comments

  1. I need an urgent help with the dough 😭
    anytime I knead the dough and star getting my sheets ready for the feeling the dough just magically starts to split! I just don't know what to do anymore 😭
    If anyone could help I'd be very glad!

  2. Your show is a very good representation of your cooking skills. I enjoy watching your show. However, it would be nice to see all the sauces that you're using per recipe.. This will help us determine which sauce to use correctly per recipe. Then showing all the ingredients at the beginning or end of the show is very much appreciated. Adding all of the above requests would add much more value to all your already good videos. And finally, the sauces used are much cheaper at a local store such as the 99 Ranch Market. Many of the sauces there are under $5 each with some exceptions. Thank you very much for all your recipes.

  3. Wow! Well explained. Thank you for this recipe. It's a different kind of dumpling. I will give this a try.

  4. I will attempt to make this, the dumplings looks harder than the filling😞 can I buy these fillings someplace already made frozen?

  5. You are my favorite Chinese cook. Have you published a cook book? If so where can I get one?

  6. It’s very easy to follow all your recipe, I try some, and turned absolutely perfect.thank you for sharing some tips as well 😘

  7. Mindy …did you used bread flour?*I wait for your feed back …thank you😘

  8. @Souped Up Recipies. Can you freeze these pre steaming like dumplings? Im just 1 person with 1 stommach and making a tiny batch is not worth the effort. So it would be really helpfull.

  9. Looks soooo delicious 😋!! Is that your husband that lifted the lid off the steaming pot? ….if so, I saw his reflection on the lid 😆

  10. Every time someone adds dark soy sauce to a recipe they always say it's for the color. Why is that? does it not add anything to the flavor?

  11. Wow this sounds delicious girl looks delicious 2 what kind of cooking pot do you use or steamer

  12. Hi After Steamed can I put to the refrigerator? That I have reserved at home. Thanks

  13. I think it's better than buying.I haven't made dumplings myself, but I'll have to follow the video this time.

  14. I just saw your recipe for eggrolls and now I see this and I wanted to ask if I can nake the eggrolls using what you've showed us in this video? By that I mean the way you pile 4 pieces and use starch to make such thin dough. Can I do that for the eggrolls and then cook them separately?

  15. Can you not use gluten flour instead of all purpose flour ? I’m gluten intolerant ..

  16. Just discovered your cooking Utube channel Its really awesome. I’d like to buy a carbon steel flat bottom 12 or 14 inch wok. Can u give me a few suggestions including the one U use. Also a suggestion or two for a rice cooker. Which one do u use. Thanks jayz