Hi guys this is Jessie at Ice or Rice. Today i’m going to make sticky rice shumai. When i said shumai you might think of the version that has pork and shrimp fillings Nope, the shumai that i’m going to introduce is originated from shanghai. Most Chinese people who live in northern region love to have sticky rice in their shumai with different other ingredients you can turn this recipe into vegan version and substitute with the vegetables that you like. okay let’s get the vegetables all chopped up for cooking. For this recipe i use a pressure cooker because i can saute and steam in one pot. It’s so easy and time-saving you can use a sauce pan and a steamer to achieve the same results. Add the ground pork and sauté for 2 to 3 minutes. Add carrot and mushrooms Add soy sauce, dark soy sauce and oyster sauce add sticky rice 1/4 cup water rice wine Steam the filling mixture for 20 minutes in a pressure cooker, or 30 minutes in a regular steamer. Hmmm smells really good. The filling is ready Now I’m going to grate the carrot. This is for garnishing. Use a rolling pin to thin out the edges of the wrappers so that the skin outside is not too thick when it wrapped up. Take a dumpling skin and add the filling to the center. Use the thumb and index finger to turn up the sides and gently squeeze to shape the shumai and use other fingers to flatten the bottom add grated carrots to the top for garnishing Steam the shumai for 3-5 minutes That’s it! If you like this recipe, please give us a thumbs up, or subscribe to our channel. Until we eat again.