Wuhan and Shanghai, China

Sticky rice shumai

Open topped dumplings stuffed with soy glazed sticky rice. Breakfast in a frilly cup.

90 minTime

9 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

444kcal

9 gprotein

5 gfibre

90minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Glutinous rice (sweet rice)1 cup, soaked

Dried shiitake mushrooms8, soaked, water saved

Onion1 small, finely chopped

Carrot1 small, finely diced

Green peas½ cup

Soy sauce1½ tbsp

Dark soy sauce2 tsp

Sugar1 tsp

White pepper¼ tsp

Cooking oil (vegetable oil)1½ tbsp

Water½ cup shiitake water for the rice, plus 1/3 cup hot for the dough

Maida (all-purpose flour, plain flour)1¼ cups

Salta pinch

Cornflour (cornstarch)for dusting

6 steps

1Drain the soaked rice and steam it on a cloth over boiling water for 25 minutes.
2Fry the onion, chopped shiitake, carrot and peas in the oil for 3 minutes. Add both soy sauces, sugar, pepper and the shiitake water, then fold in the rice and stir until the liquid is absorbed. Cool.
3Stir the maida and salt with the hot water, knead smooth and rest 20 minutes.
4Roll 16 circles of 10 cm, dusting well with cornflour. Press the edges very thin with the rolling pin so they ruffle.
5Put 2 tbsp filling in each and gather the wrapper up around it, squeezing gently at the waist and leaving the top open.
6Steam on parchment over boiling water for 10 minutes.

Serve it like this

Stand them upright in a steamer basket so the frills face up, with chilli oil on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.