【Shao Mai with Pork and Glutinous Rice】

【Shao Mai with Pork and Glutinous Rice】
by MaomaoMom

Shao Mai (Shumai) is another well loved dish in China. Its thin wrapper is made from unleavened dough, and the filling can be pork or shrimp. This recipe is from Jiang Nan (the region south of the Yangtze River), where the glutinous rice is widely used. This is different from the Cantonese Shumai served in dim sum, which are smaller and have thinner wrappers.

The traditional filling uses pork belly. When steamed, the fat melts and mixes with the glutinous rice making the Shao Mai moist and flavorful. When I make them for my family, I use pork hocks to cut down the fat. They quickly became one of my son Maomao’s most favorite food.

糯米肉烧卖2 【Shao Mai with Pork and Glutinous Rice】

Course meal type: appetizer, breakfast, dinner
Prepare time: 1.5 hours
Cook time: 50 minutes
Level: Medium
Serves: 24 servings


Pork and glutinous rice filling:
1) 1.5 cups glutinous rice, 1.5 cups water;
2) 500g deboned pork hocks;
3) 1 tbsp cooking wine, 2 tbsp light soy sauce, 1.5 tbsp dark soy sauce, ½ tsp sugar, ½ tsp salt,
4) 1 green onion cut into 2-inch lengths, 3g fresh ginger sliced, 1 small piece of Chinese cinnamon stick about 2g, 2 cloves, 1 star anise;
5) 8 dry Chinese mushrooms, soaked in warm water and diced;
6) 2 tbsp olive oil, 3 tbsp chopped green onion, ½ tsp sugar, 2/3 tsp salt, 1.5 tbsp dark soy sauce, ¼ tsp chicken broth mix;

7) 2 cups unsifted all purpose flour (320 g);
8) 1 cup boiling water (235g), 1 tbsp cold water, 2 tsp corn oil.


1: Glutinous rice: In a medium size saucepan, boil 1.5 cups water. Add 1.5 cups glutinous rice, stir then cover the lid. Cook at low heat for 35 minutes. Set aside (Picture1).
2: Cut pork hocks into 1-inch cubes. Place meat in InstantPot pressure cooker, fill with boiling water (picture 2), select “Sauté” function on “High” for 2 minutes, drain and rinse off. Put meat back into the InstantPot, add all ingredients of Ingredient 3) and 4) (picture 3). Cover the lid and place the pressure valve to “Seal” position. Set 38 minutes on “Manual”. When the program is done, wait another 5 minutes. Slowly release the pressure then open the lid (picture 4). Press “Sauté” on “High” to reduce the sauce to about 1/4 of the volume while stirring the meat. Take out the cooked meat and dice into small pieces. Place the meat in a bowl with the sauce.

糯米肉烧卖1 【Shao Mai with Pork and Glutinous Rice】

3: Filling: Non-stick frying pan on medium-high heat, heat 2 tbsp olive oil, add 3 tbsp chopped green onion (Picture 5) and stir fry for 30 seconds. Add diced mushroom and stir fry for a minute (Picture 6). Add cooked rice and stir a few times (Picture 7). Put in the diced pork with sauce and the remaining ingredients of Ingredient 6). Mix well (Picture 8) then remove from heat; set aside to cool.
4: Wrappers: Add 2 cups of unsifted all purpose flour in a bowl. Slowly stir in 1 cup boiling water (Picture 9). Continue to stir until water mixes well with flour (Picture 10). Wait for a couple of minutes, then add 1 tbsp cold water to form soft dough. Add 1 tsb corn oil and continue to knead for 2 minutes until it forms a smooth ball (Picture 11). Cover with a damp cloth and let it stand for 30 minutes. On a floured working surface, divide the dough into 2 equal portions. Cover one portion with dump cloth while working on the other. Shape the half dough into a roll that is 12 cm long. Cut into 1 cm pieces.

糯米肉烧卖1b 【Shao Mai with Pork and Glutinous Rice】
5: Shao Mai: Roll each piece out into a circle 9-10 cm in diameter that is thicker in the middle and thinner on the edges. Place 2 tbsp of filling in the middle of each wrapper (Picture 12). Gather the edges of the wrapper over the filling and squeeze the sides together at the top 1/3 to form a pleated cup, leaving the filling exposed on top (Picture 13). Repeat with the remaining 23 wrappers. Cut parchment paper into 2.5-in squares and place Shao Mai on top. Place them inside a steamer pot (Picture 14) over high heat. Bring water to a boil then steam Shao Mai for 7-8 minutes.
6: Serving: Serve immediately. Yummy!!

Tips: Leftover Shao Mai can be stored in an airtight container in the freezer for up to 4 months. Prior to serving, defrost Shao Mai overnight in the fridge, heat in the microwave oven for 45-50 seconds until rice turns soft.

pf button big 【Shao Mai with Pork and Glutinous Rice】

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37 Responses to 【Shao Mai with Pork and Glutinous Rice】

  1. Erin says:

    Dear Maomao Ma,
    For 糯米肉烧卖, could you please let me know the 红烧蹄膀 you used with the skin or not?


  2. JJMOM says:


  3. JJMOM says:

    昨天的馅已经差不多半成品了。弄这个馅很花功夫,要有点心理准备。我比较贪心,第一次做就想多做一些,也是一下买了几斤蹄膀,然后把毛毛妈的笋烧肉和这个烧卖菜谱结合起来做,就切这个肉丁和笋丁就累死我了,最后把糯米饭加进来,嚯,不是一般的多,一大锅满满的,我有点欲罢不能。口味比较淡的人最后拌馅的时候可以少加一点盐,都是熟的馅,尝尝就知道了。我用的是全麦面粉,一点问题都没有。不得不佩服毛毛妈的面食手艺,这个热水加冷水的和面方法就是好,擀面的时候手感很好。其他毛毛妈的面食,我用的也都是全麦面粉,也都没有问题,就是发面的时候要比ALL PURPOSE的白面多比较多的时间。我做出来的样子很难看啦,褶子打不好,所以是又丑又敦实。但是味道还不错。自己美一下。

  4. Jennifer says:

    请问毛毛妈,在步骤2 作红烧蹄膀时,要不要在压力锅里加水?谢谢!

  5. Jenny says:

    Nihao Maomao Ma,
    Just a quick question: can the shaomai be frozen before they are cooked? Or better after they are cooked?
    Thank you,

  6. chang says:


  7. 曦阳 says:


  8. 又又妈 says:


  9. 自得其樂 says:


  10. Mia says:


  11. Jessica says:


  12. Alice says:

    毛毛妈妈 蹄膀肉 在华人超市标的什么名字

  13. Jade says:


  14. 心桥 says:


  15. 心桥 says:


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