The first time I ate this siew mai was at a Taiwanese Restaurant. I remember ordering a plate of siew mai thinking that is like any other meat siew mai commonly served at dim sum places but I was wrong. This one came with glutinous rice wrap in wanton wrappers. After seeing Belachan siew mai it kind of reminds me of this.
1 cup of glutinous rice
1 cup of water
4 dried shiitake mushroom - soak and finely diced
1/2 cup of diced roast meat/ Chinese sausage
3 tbsp of dried shrimp - soak
2 green onions - finely diced
1 clove of garlic - finely chopped
1 tbsp of oyster sauce
2 tsp of soy sauce
some white pepper
25 wanton wrappers - cut round
Some green peas for garnish
1) Rinse and drain glutinious rice, add water and steam for 30 minutes.
2) Heat a bit of oil in a frying pan stir-fry meat, dried shrimp and mushroom until lightly brown. Add in garlic, oyster sauce, soy sauce and pepper for another few second. Lastly add in the spring onions.
3) Remove from heat and stir into the steam rice. Mix well. If the rice is too dry add in about 2-3 tbsp of water to loosen up the mixture. Set aside to cool.
4) To make siew mai, add a tablespoon of rice in the middle of the wrapper. Gather up the side and squeeze lightly. While holding the siew mai, use the back of the spoon the push the filling in and flatten the bottom.
5) Garnish the top with green peas and steam on high heat for 7-10 minutes. Serve warm.