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Steamed Pork Rice Dumplings 4

Savory Glutinous Rice Shaomai (Steamed Pork & Rice Dumplings)

I’m obsessed with these tender, flavor-packed shaomai—chewy glutinous rice mixed with savory pork and veggies, perfect for make-ahead breakfasts. They’re so easy to batch-make and freeze, saving me tons of time on busy mornings!
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Course Breakfast
Cuisine Chinese
Servings 6

Ingredients
  

For the filling:

  • 500 g glutinous rice soak for 4-6 hours in advance
  • 80 g fatty pork diced for rendering oil
  • 200 g lean pork diced
  • 100 g onion diced
  • 150 g mixed vegetables e.g., carrot diced, corn kernels, green peas, shiitake mushrooms diced—customize as desired
  • 1 tsp salt
  • 2 tbsp light soy sauce
  • 1 tsp dark soy sauce for color
  • 1 tbsp oyster sauce
  • 1 tsp chicken powder
  • 1 tsp thirteen-spice powder shisanxiang

For assembly:

  • 20-25 store-bought dumpling wrappers no need to roll out

Instructions
 

  • 1.Prep the glutinous rice: Soak 500g glutinous rice in water for 4-6 hours until it’s easily crushed between your fingers. Drain thoroughly and set aside.
  • 2.Render pork fat: Heat a pan over low heat (no oil needed). Add 80g fatty pork diced and stir-fry slowly until oil is released and the pork turns slightly crispy.
  • 3.Sauté aromatics & meat: Add 100g onion diced to the pan and stir-fry until soft and fragrant. Turn up the heat to medium, add 200g lean pork diced, and stir-fry until the meat changes color and all moisture evaporates.
  • 4.Add veggies & season: Toss in 150g mixed vegetables and stir-fry well. Then add 1 tsp salt, 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp chicken powder, and 1 tsp thirteen-spice powder. Stir constantly until all ingredients are evenly coated and colored.
  • 5.Cook the rice: Add the drained glutinous rice to the pan and stir thoroughly with the meat-veggie mixture. Cook until the rice turns translucent (about 3-5 minutes of stirring).
  • 6.Steam the rice filling: Transfer the translucent rice mixture to a steamer lined with a steaming cloth. Use a chopstick to poke several small holes (for even steaming). Steam over high heat for 30-40 minutes until the rice is fully tender. Remove from heat, stir gently, and let cool completely (cooling prevents the wrappers from breaking and makes filling easier).
  • 7.Shape the shaomai: Take one store-bought dumpling wrapper. Gently pinch the edges to create a ruffled border (this improves flexibility and prevents tearing). Place an appropriate amount of cooled rice filling in the center, press firmly to compact it. Gather the edges of the wrapper with your thumb and index finger, twisting slightly to seal the top (leave a small opening for a classic shaomai shape—no need to fully close it). Repeat with the remaining wrappers and filling.
  • 8.Steam the shaomai: Fill a pot with water and bring to a rolling boil. Arrange the shaped shaomai in the steamer with enough space between them (they’ll expand slightly). Steam over high heat for 5-6 minutes.
  • 9.Freeze for later (optional): Let the cooked shaomai cool completely. Place them in an airtight container or freezer bag and freeze. To reheat, steam directly from frozen for 5 minutes—no thawing needed!

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