Easy and delicious rice shumai! In this recipe, I'm using the Twin Marquis Shanghai Dumpling Skin that you can find at many Asian supermarkets for convenience. Any thin dumpling wrapper will work fairly well and will save you a lot of work. Note that the supermarket usually also has Beijing dumpling skin, which are usually on the thicker side and won't work as well for rice shumai.
This recipe makes 35-40 Rice Shumai.
The rice shumai can be frozen to be steamed at a later time.
Ingredients:
3 cups sweet (glutinous) rice
3/4 cup Chinese sausage
1/2 cup shiitake mushrooms
2 tbsp oil
1/2 cup mixed vegetables
1 tbsp cooking wine
1 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp salt
1 tbsp m.s.g.
1/2 cup water
1 tbsp dark soy sauce
1/4 cup scallions
1 package store-bought dumpling skin (Shanghai or Hong Kong)
Directions:
Soak the sweet/glutinous rice in water for 1 hour. After draining, steam the rice using a bamboo steamer or wrap it in a cheesecloth until fully cooked. While the rice is cooking, chop the Chinese sausage and mushrooms into mini pieces. Set the rice aside when once it's done.
In a wok/pan, heat the cooking oil on high heat. Cook the Chinese sausage first, followed by the mushrooms, before adding the mixed vegetables. Add the cooking wine, soy sauce, oyster sauce, salt, and m.s.g. Slowly add the water as you stir-fry everything together. Finish off by adding the dark soy sauce before adding the scallions. Make sure everything is thoroughly combined, and you're done.
Scoop the rice into the middle of the dumpling wrapper, and slowly adjust it into the shape of a shumai.
Place steamer on top of cold water, and close the lid. Steam for ~10 minutes. After the water has been boiling for 2-3 minutes, check to make sure the skin is cooked before serving.