Fresh glutinous rice and pork shumai (glutinous rice and pork shumai)

This glutinous rice steamed bun is so delicious! The glutinous rice is rich with the aroma of meat, mushrooms, and the sweetness of vegetables like carrots and corn. The rice is soft yet chewy, the minced meat is oily, and the umami flavor of mushrooms and dried shrimp is just right. The chopped green onions on top make it even more fragrant. In the morning, pair it with two mini green vegetable buns—one with the aroma of vegetables and the other with the aroma of meat—a perfect balance of meat and vegetables. A nutritious and filling breakfast is ready! The kids will enjoy it, and we'll save ourselves some trouble!

Ingredients

250g glutinous rice
250g minced pork
about 500g dumpling wrappers
30g green beans (optional)
about 30 grams of corn kernels (optional)
30g carrot pieces (optional)
6 shiitake mushrooms
granulated garlic or onion
15g dried shrimp (optional)

Steps

Wash the mushrooms and soak them overnight, saving the soaking water.
Wash the glutinous rice and soak it in water overnight. If the weather is hot, store it in the refrigerator.
Soak dried shrimps in water for an hour, then squeeze out the water and set aside.
Cover the steamer with gauze, put the cleaned glutinous rice into the steamer, and steam it over medium heat for 30 minutes after the water boils.
Carrot processing steps: Peel the skin first, then cut into small pieces for later use; if you find it troublesome to cut, you can directly use a blender to blend it into small pieces.
Chop the soaked mushrooms into small pieces and set aside.
1. Grease a wok with oil, add the ground pork, and simmer over low heat, covered, until the pork is cooked through to prevent it from sticking. 2. Stir-fry the pork until golden brown. Add the chopped garlic (or onion) and sauté until fragrant. Remove the garlic or onion. 3. Pour a spoonful of cooking wine along the edge of the wok and stir-fry. Add the diced shiitake mushrooms and dried shrimp and stir-fry briefly. Then add the diced carrots, green beans, and corn and stir-fry until combined. (I used to just use glutinous rice, minced pork, and shiitake mushrooms, and it was delicious. Adding the diced vegetables gives it a richer texture, but it's less sticky.)
Add 10-15 grams of sugar (if you don't like sweet, you can add 10 grams), two spoons of light soy sauce, two spoons of oyster sauce, one spoon of dark soy sauce, and one spoon of five-spice powder. Stir-fry evenly and taste. If it is not salty enough, add a little salt to taste.
Add the steamed glutinous rice and stir-fry evenly, then add the water used to soak the mushrooms in 3 batches, 2 spoons each time, stir-fry evenly to make the rice more sticky and easier to shape into stuffing balls later.
Add the steamed glutinous rice and stir-fry evenly, then add the water used to soak the mushrooms in 3 batches, adding two spoons each time, stir-fry evenly to make the rice more sticky and easier to shape into stuffing balls later.
Spread some water around the edge of the back of the dumpling wrapper and pinch it into five or six pleats (the more pleats, the less filling you can fit; the fewer pleats, the more filling you can fit. Which is your preference?). Add the glutinous rice filling. Use your thumb and forearm to tighten the wrapper, pressing and pinching it firmly to prevent it from falling apart during steaming.
Steam in boiling water for 8-10 minutes. Wait 3 minutes after steaming before opening the lid. I steamed two batches and finished eating 5 at once... I put too much green beans and corn kernels in the bottom of the pot. I grabbed some and wrapped them like dumplings to avoid waste. It can be refrigerated for 2 days and frozen for 1 month. Bring to a boil and reheat before serving.