Steamed Shao Mai (Sticky Rice Dumplings)

Name: Steamed Shao Mai (Sticky Rice Dumplings)
Total time: 75 min
Yield: 4 servings
Cuisine: Northern Snack
Ingredients: ground pork (15% fat); glutinous rice; dried wood ear mushrooms; carrot; dark soy sauce; Shaoxing wine

烧麦 · shāo mài

家庭快手版 · Home version: Family version uses simple wheat wrappers instead of labor-intensive handmade ones — same delicate pleats, half the effort.

Every Sunday morning at Dongsi Market, my uncle sold shao mai from a blue enamel cart. He taught me to pinch the top open like a flower — ‘The heart must breathe,’ he’d say — and always added a tiny dot of carrot for color, just like his mother did in Tianjin.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →More dumplings & buns →Breakfast & Brunch

Ingredients

ground pork (15% fat)猪肉末（肥瘦1.5:8.5）🛒 local250 g
glutinous rice糯米🏮 asian100 g
dried wood ear mushrooms干木耳🏮 asian15 g
carrot胡萝卜🛒 local50 g
dark soy sauce老抽🏮 asian5 ml
Shaoxing wine绍兴酒🏮 asian5 ml

ground pork (15% fat): Chill 15 min before mixing — keeps fat firm for better binding.

glutinous rice: Rinse, soak 2 hours, drain, then steam 15 min until tender but not mushy.

dried wood ear mushrooms: Soak in warm water 20 min; discard tough stems.

carrot: Adds sweetness and visual pop — don’t skip!

Shaoxing wine: Substitute dry sherry.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

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Saltiness

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Instructions

1Steam soaked glutinous rice 15 minutes until tender but separate — cool completely before mixing.
蒸至粒粒分明，彻底放凉
🔍 Look for High heat 15 分钟 · 15 minutes
Visual: 米粒软糯透亮，轻压微弹。Grains are soft, translucent, and bounce back slightly when pressed.
You know it's right when: 蒸汽匀长喷涌；米粒不再发白。Steam rises in steady pulses; rice no longer opaque.
2Sauté wood ear and carrot in 1 tsp oil over medium heat 3 minutes until fragrant and slightly softened. Cool.
煸至香软，放凉
🔍 Look for Medium heat 3 分钟 · 3 minutes
Visual: 胡萝卜橙色更亮；木耳边缘微卷。Carrot turns brighter orange; wood ears curl at edges.
You know it's right when: 香气由生涩转为甘香微土。Aroma shifts from raw to sweet-earthy.
3Combine pork, cooled rice, sautéed vegetables, dark soy sauce, Shaoxing wine, 1 tsp ginger juice, and ½ tsp white pepper. Mix vigorously in one direction 3 minutes until sticky and elastic.
顺一个方向搅打3分钟
🔍 Look for 3 分钟 · 3 minutes
Visual: 馅料成团，拉伸2厘米不断裂。Mixture pulls into a cohesive mass that stretches 2 cm without breaking.
You know it's right when: 刮刀挑起不散落。Resists separation when lifted with spatula.
4Place 1 tbsp filling in center of round wheat wrapper (9 cm). Gather edges up around filling, leaving center open — pinch 6–8 pleats evenly. Press base flat on board to seal.
捏6–8道褶，按压封底
🔍 Look for 每个约1分钟 · 1 minute per dumpling
Visual: 顶口如菊绽放；底部平稳不晃。Top opening resembles a blooming chrysanthemum; base sits level without wobbling.
You know it's right when: 拎起褶子不塌陷。Pleats hold shape without collapsing when lifted.
5Steam shao mai over high heat for 12 minutes. Rest covered 2 minutes before serving — steam condensation will settle, preventing soggy bottoms.
蒸12分钟，焖2分钟
🔍 Look for High heat 蒸12分钟 + 焖2分钟 · 12 minutes steam + 2 minutes rest
Visual: 米粒透过薄皮隐约可见；顶褶泛润泽微光。Rice grains visible through thin wrapper; top pleats glisten with light steam-moisture.
You know it's right when: 皮变半透明；香气明显增强。Wrapper turns semi-translucent; aroma intensifies.

Tips

· Use only thin round wheat wrappers — square wonton skins won’t pleat properly.
· Freeze uncooked shao mai on tray first, then bag — they steam perfectly from frozen (add 3 min).
· For gluten-free: substitute rice flour wrappers (available online or make with 100 g rice flour + 60 ml hot water).

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide