Sticky Rice Shao Mai
Savoury sticky rice and meat filling wrapped in a dumpling wrapper and steamed.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Dinesty Dumpling House
Shao Mai, in general, evolved from roadside tea houses where dim sum chefs would serve snacks alongside tea. The original versions likely didn't include sticky rice, but the adaptability of Chinese cuisine saw regional variations emerge, incorporating local ingredients and preferences. The inclusion of sticky rice is believed to be influenced by Southern Chinese preferences for glutinous rice dishes and the desire for a heartier, more substantial dumpling.
Sticky Rice Shao Mai, like other dim sum dishes, is deeply embedded in Cantonese food culture and the communal experience of yum cha (tea drinking). It represents a celebration of family, friends, and shared meals.
Yum Cha Staple
Sticky Rice Shao Mai is a popular item on dim sum menus, frequently enjoyed during yum cha gatherings, which are social events centered around tea and small, bite-sized dishes.
Celebratory Food
Dim sum, including Sticky Rice Shao Mai, is often enjoyed during special occasions and holidays, signifying prosperity and togetherness.
Regional Variations
While Sticky Rice Shao Mai is considered a variation of the standard Shao Mai, its popularity showcases the regional adaptations and preferences within Chinese cuisine. It reflects the Cantonese affinity for sticky rice and heartier fillings.
Sticky Rice Shao Mai presents a delightful combination of savory and subtly sweet flavors, anchored by the umami-richness of the meat filling and the textural contrast between the chewy rice and delicate wrapper.
The dominant flavor is savory, derived from the marinated meat filling which typically includes ground pork or a mixture of pork and shrimp. This filling is seasoned with soy sauce, ginger, garlic, and sometimes Shaoxing wine for depth. The sticky rice adds a chewy texture and a subtle sweetness that balances the savory components. Dried shiitake mushrooms contribute an earthy umami flavor. The delicate wheat flour wrapper is relatively neutral in flavor, allowing the fillings to shine.
Rice Preparation is Key
Soak the sticky rice for at least 4 hours, or preferably overnight, to ensure it cooks evenly and achieves a tender, chewy texture. Overcooked rice will be mushy, while undercooked rice will be hard.
Don't Overfill
Overfilling the wrappers will make them difficult to pleat and may cause them to tear during steaming. Use a moderate amount of filling to maintain the shape of the Shao Mai.
Steam Correctly
Steam the Shao Mai over high heat to ensure they cook quickly and evenly. Avoid overcrowding the steamer basket to allow for proper steam circulation.
Keep the Wrapper Moist
While assembling, cover the wrappers with a damp cloth to prevent them from drying out and cracking. This will make them easier to pleat and shape.
Explore additional Dumpling dishes and restaurants
Explore DumplingDiscover top dining spots and culinary experiences in Burnaby.
Explore BurnabyLearn more about the food culture, restaurant scene, and culinary heritage of Canada.
Explore Canada