Steamed choumayh with glutinous rice, carrots, shiitake and Chinese sausage

Ingredients

• 250 g Glutinous rice (Rinse then soak at least 4 h, drain before cooking)
• 1 medium piece Carrot (Peeled and diced)
• 30 g Dehydrated shiitake (Rehydrate in the rice soaking water)
• 2 pieces Chinese sausage (lap cheong) (Cut into small dice)
• 2 stalks Scallion (Finely sliced)
• 2 cloves Garlic (Minced)
• 1 cm Fresh ginger (Finely diced)
• 1 tablespoon Light soy sauce (15 ml)
• 1 teaspoon Dark soy sauce (5 ml)
• 1 teaspoon Sesame oil (5 ml, for sauté)
• 3 tablespoons Water (45 ml, for deglazing the pan)

Instructions

1. Soaking the glutinous rice

   Rinse the glutinous rice under cold water until the water runs clear, then place it in a large bowl and cover with cold water. Soak for at least 4 hours (ideally overnight).

   Time: PT4H

2. Steaming the rice

   Drain the soaked rice, spread it evenly in a steamer basket lined with perforated parchment paper. Steam for 20 minutes.

   Time: PT20M

3. Preparing vegetables and aromatics

   While the rice cooks, peel the carrot and dice it, finely chop the garlic, cut the ginger into a brunoise, slice the scallion and set aside.

   Time: PT10M

4. Rehydrating the shiitake

   Soak the dehydrated shiitake in the rice soaking water during the rice cooking so they absorb flavor.

   Time: PT0M

5. Sauté garlic and ginger

   Heat 1 tbsp sesame oil in a sauté pan over medium heat. Add garlic and ginger, stir‑fry for 1 minute without letting them burn.

   Time: PT1M

   Temperature: 180°C

6. Add Chinese sausage

   Add the diced Chinese sausage and stir‑fry for 30 seconds until it begins to release its fat.

   Time: PT30S

   Temperature: 180°C

7. Add carrot and shiitake

   Add the carrot dice and shiitake strips, stir‑fry another 30 seconds to soften slightly.

   Time: PT30S

   Temperature: 180°C

8. Season

   Pour in 1 tbsp light soy sauce, 1 tsp dark soy sauce and 3 tbsp water. Mix quickly for 1 minute.

   Time: PT1M

9. Incorporate cooked rice

   Add the cooked glutinous rice to the pan, gently fold so each grain is coated with sauce and aromatics.

   Time: PT2M

10. Adjust seasoning

    Taste the mixture; if needed, add a drizzle of sesame oil or a little more soy sauce.

    Time: PT1M

11. Shape the choumayh

    On a piece of parchment paper, place a tablespoon of rice in the center, flatten slightly, place a small amount of filling in the center, then, using thumb and forefinger, form a small pouch by pressing the edges. Let the paper overhang 5‑6 mm.

    Time: PT5M

12. Final steaming

    Arrange the choumayh in the steamer basket on perforated paper and steam for 7‑8 minutes until the dough is translucent and the filling is hot.

    Time: PT8M

13. Serve

    Serve the hot choumayh with a small bowl of extra soy sauce or chili sauce to taste.

    Time: PT0M

Nutrition Facts

Calories

150

Protein

9 g

Carbohydrates

30 g

Fat

3 g

Fiber

2 g

Ingredient Substitutions

• Instead of Glutinous rice: Sushi rice, Short-grain rice
• Instead of Carrot: Zucchini, Sweet potato
• Instead of Dehydrated shiitake: Fresh mushrooms, Miyazaki
• Instead of Chinese sausage (lap cheong): Smoked tofu, Peas (vegetarian version)
• Instead of Scallion: Green onion
• Instead of Garlic: Garlic powder
• Instead of Fresh ginger: Ground ginger
• Instead of Light soy sauce: Light soy sauce
• Instead of Dark soy sauce: Regular soy sauce + 1 tsp sugar
• Instead of Sesame oil: Peanut oil, Sunflower oil

Equipment Needed

• Soaking bowl
• Sieve
• Steamer basket
• Perforated parchment paper
• Chef's knife
• Cutting board
• Saute pan or wok
• Wooden spoon
• Tablespoon (measuring)
• Mixing bowl

Critical Steps — Do Not Skip

• Soaking the glutinous rice
• Steaming the rice
• Sauté garlic and ginger
• Incorporate cooked rice
• Shape the choumayh
• Final steaming

Chef Tips from the Video

• Use high‑quality glutinous rice for optimal texture.
• Stir‑fry aromatics quickly over high heat to retain freshness.
• Serve with a drizzle of rice vinegar and a few drops of chili oil for a tangy contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days.

Freezer: Package individually and freeze up to 1 month.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Soak the rice the night before.
• Prepare the filling and keep it refrigerated for 24 h before shaping the dumplings.
• The choumayh can be frozen raw; steam directly from frozen.