Glutinous Rice Sui Mai

Glutinous Rice Sui Mai


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About this recipe: These Chinese dumplings are perfect for a dim sum meal. They may take a little while to make, but the results are really worth it. Sui mai wrappers are stuffed with glutinous rice, Chinese sausages, shrimp, shiitake mushrooms and minced pork.


Serves: 4 

  • 1 teaspoon vegetable oil
  • 350g glutinous rice (sticky rice), rinse and drained
  • 5 Chinese sausages (lap cheung), cut into 1cm cubes
  • 2 teaspoons small dried shrimp
  • 25g dried shiitake mushrooms, soaked in hot water for 30 minutes, cut into 1cm cubes
  • 25g minced pork
  • 1 teaspoon rice wine
  • 1 teaspoon ground white pepper
  • 2 teaspoons salt
  • 5 teaspoons sugar
  • 2 spring onions, finely sliced
  • 1 packet sui mai (round dumpling) wrappers

Prep:20min  ›  Cook:1hr20min  ›  Ready in:1hr40min 

  1. Place the rice into a rice cooker and cook according to the packet instructions. Cook until the rice is just done. Remove the rice from the rice cooker and let cool.
  2. Heat the oil in a wok over medium heat and stir-fry the pork for 3 minutes. Stir in the sausages and mushrooms and stir-fry until they are cooked.
  3. Add the shrimp, soy sauce, sugar and spring onions and stir well. Season with salt and pepper and stir thoroughly. Add the cooked rice and mix well to make the stuffing.
  4. Place a heaped tablespoon of the stuffing into the centre of one wrapper. Gather up the edges and squeeze to form into a sui mai. Repeat with the remaining stuffing and wrappers.
  5. Place the sui mai on a steamer rack (leave gaps between the dumplings). Steam for about 10 minutes or until they are well cooked. Serve immediately.
  6. If there are any sui mai left, arrange them onto a tray so they are not touching and freeze until frozen. Transfer to a storage container and store in the freezer. To cook, steam again from frozen.


Glutinous rice, Chinese sausages, small dried shrimp, dried shiitake mushrooms and dumpling wrappers can be purchased in Chinese/Oriental speciality shops.

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