Food & Recipes
You don't have to travel to Shanghai to discover how different their
siu mai is from the classic Cantonese version. It is not surprising
that the regional cuisines of China have similar items that are made
from different ingredients. This is one such item. Shanghai siu mai is
made with sticky rice, or glutinous rice, while the Catonese version is
made with ground meat. This version is from the Shanghai Cuisine Bar
and Restaurant in New York City's Chinatown. You can freeze the
dumplings before steaming for up to one month.
Makes about 60 dumplings.