Shumai with Bamboo Shoots and Sticky Rice

Name: Shumai with Bamboo Shoots and Sticky Rice
Yield: Serves 3 servings
Ingredients: 7 oz ground pork (200g); 1.75 oz bamboo shoot (50g); 1 dried shiitake mushroom; 1/4 onion, finely chopped; 1 tablespoon potato starch; 1 tablespoon oyster sauce; 1 teaspoon soy sauce; 1/2 teaspoon salt (2g); 1/4 teaspoon black pepper (1g); 5.3 oz glutinous rice (about 3/4 cup, 150g); 2 napa cabbage leaves

sachi825 @sachi825

Thank you for making this recipe popular! With 30 user reports, this shumai features seasonal bamboo shoots. Enjoy the crisp texture and juicy flavor!
Recipe background:
I wanted to make shumai using fresh, seasonal bamboo shoots.

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Ingredients

Serves 3 servings

7 ozground pork (200g)
1.75 ozbamboo shoot (50g)
1dried shiitake mushroom
1/4onion, finely chopped
1 tablespoonpotato starch
1 tablespoonoyster sauce
1 teaspoonsoy sauce
1/2 teaspoonsalt (2g)
1/4 teaspoonblack pepper (1g)
5.3 ozglutinous rice (about 3/4 cup, 150g)
2napa cabbage leaves

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Steps

1

Soak the glutinous rice in water for at least 30 minutes, then drain well using a strainer. Soak the dried shiitake mushroom in water to rehydrate.
2

Cut the bamboo shoot and rehydrated shiitake mushroom into 1/4-inch (5mm) cubes. Finely chop the onion. Place all in a bowl and toss with the potato starch.
3

Add the ground pork and all the seasoning ingredients (oyster sauce, soy sauce, salt, black pepper) to the bowl. Mix well until sticky, then divide into 12 equal portions and shape into balls.
4

Coat each meatball with the soaked glutinous rice. Line a steamer basket with napa cabbage leaves, arrange the rice-coated meatballs on top, and place in a steamer with boiling water. Steam on high heat for 1 minute.
5

Reduce to low heat and steam for about 12–15 minutes, or until the rice turns translucent. Serve hot!
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sachi825 @sachi825

Published in the US on July 21, 2025 14:01

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