Siu mai (Shao Mai, Shu Mai) also known as steamed dumplings is a famous dish (Chinese dim sum). As the top of siu mai is unsealed, siu mai looks like pomegranate.

Siu mai use similar wrapper of ordinary dumpling wrappers. You can use store bought dumpling wrappers or make the wrappers according to this post: how to make dumpling from starch.

Fillings of siu mai can be customized but the most famous filling is shiitake mushroom and sticky rice. Sticky rice, also known as glutinous rice is a very common ingredients in Chinese holiday dishes. It tastes super good with dried goods like dried mushrooms, dried shrimp and sausages. Minced meat is not necessary but will increase the flavor. For vegan readers, skip meat and add more mushrooms.

Sticky rice should be pre-soaked for 12 to 24 hours and then drain. In this amount, I use 1 and 1/2 cup sticky rice and this batch ends with 48 siu mai. You can either freeze them just like dumplings or adjust the ingredient amount for smaller serving. However do not eat too much each time as there are lots of sticky rice used. I have showed two ways of folding the siu mai, but you can also create your own.