Sticky Rice and Pork Siu Mai Recipe

by Daisy Lin

Serving 4

Let's make siu mai with a twist: paper-thin wrappers filled with sticky rice and pork. I love these more than the usual meat-stuffed ones; they're like a chewy, umami-packed party in every bite! These dumplings are mini celebrations, perfect for Lunar New Year. My family loves turning sticky rice into festive treats, and I hope you'll enjoy this delicious tradition as much as we do.



Sticky Rice and Pork Siu Mai Recipe


  • 500g sticky rice
  • 180g ground pork (80-20 mix)
  • 4 shiitake mushrooms, chopped
  • 4 garlic cloves, minced
  • 2 tbsp soy sauce
  • 3 tbsp oyster sauce
  • Pinch of salt
  • 1 tbsp sugar
  • Dumpling wrappers
  • Your favorite dipping sauce, ours is, you already know it, Guiz


Step 1 - Soak the Sticky Rice

Place the sticky rice in a bowl and cover it with water. Let it soak overnight. This step is crucial for achieving the right texture.

Step 2 - Steam the Sticky Rice

Drain the soaked rice and transfer it to a steamer. Steam for about 50 minutes, or until the rice is fully cooked and tender.

Step 3 - Prepare the Filling

While the rice is steaming, heat a pan over medium heat. Add the ground pork and sauté until it starts to brown. Add the chopped shiitake mushrooms and minced garlic, cooking until the pork is well-done and the mushrooms are soft.

Step 4 - Season the Filling

Add soy sauce, oyster sauce, a pinch of salt, and sugar to the pork mixture. Stir well and continue to sauté until the mixture is fairly dry. This will intensify the flavors.

Step 5 - Combine Rice and Filling

In a large bowl, mix the cooked sticky rice with the pork mixture while both are still warm. Use your hands to squeeze and mix so that the sticky rice gets extra sticky and blends well with the pork.

Step 6 - Form the Balls

Firmly pack about 60g of the sticky rice mixture into a very tight ball. This step is important to ensure the balls hold their shape during cooking.

Step 7 - Prepare the Dumpling Wrappers

Take 5-6 dumpling wrappers and stack them. Use a rolling pin to roll them out until they are super thin.

Step 8 - Wrap

Place a sticky rice ball in the center of each extra-thin wrapper. For wrapping instructions, refer to the instagram video.

Step 9 - Steam the Siu Mai

Arrange the Siu Mai in a steamer. Steam for about 15 minutes, or until the wrappers are cooked and slightly translucent. Dip with with your favorite sauce(in our case, Guiz chili crisp), Voila you got yourself a delicious piece of art! Enjoy!

Used In This Recipe

These Are Juuuuust as Yummy

Sweet And Sour Egg Over Rice With A Kick(糖醋蛋饭) 

Spicy Tahini Sauce over Potatoes

Thick and Chewy potato noodles(土豆粉)

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