Dimsum Steamed Rice Recipe: Fluffy Bites With Savory Fillings

This dim sum steamed rice delivers fluffy, tender bites with savory fillings that melt in your mouth. The secret lies in the perfect balance of rice texture and seasoning.

Using a simple steaming technique, this recipe achieves restaurant-quality results at home. The process ensures each piece stays soft, moist, and packed with flavor.

Ingredients for Dimsum Steamed Rice

Quality glutinous rice and savory fillings create these restaurant-style steamed bites at home.

The glutinous rice must be short-grain and sticky—look for brands like Koda Farms or Bob’s Red Mill at Asian markets or well-stocked supermarkets. The pork shoulder should have good marbling for tenderness, while the shrimp should be fresh or previously frozen (thawed completely). For the Chinese sausage, Lap Cheong is traditional, found at any Asian grocery. Shiitake mushrooms add umami depth—dried is preferred for concentrated flavor.

No shrimp? Chicken or tofu work well as substitutes. Missing Chinese sausage? Ham or char siu can stand in. For a vegetarian version, mushrooms and bamboo shoots add great texture. Shaoxing wine is ideal, but dry sherry is an acceptable substitute. If you can’t find light soy sauce, regular soy sauce at half the amount works, though it may darken the filling slightly.

Soaked rice can be refrigerated overnight if needed. The fillings keep in the fridge for 1-2 days before steaming. Once cooked, these are best eaten fresh but can be reheated by steaming for 3-5 minutes. Leftovers keep for 3 days refrigerated.

Step-by-Step Instructions for Dimsum Steamed Rice

Master the technique for achieving the perfect texture and flavor balance in these traditional bites.

Step 1: Prepare and Soak the Glutinous Rice

Begin by rinsing the 2 cups Glutinous Rice under cold water until the water runs clear. This removes excess starch that could make the finished product gummy. Drain thoroughly in a fine-mesh sieve, shaking gently to remove all surface moisture.

Transfer the drained rice to a large bowl and cover with cold water by at least 2 inches. The rice must soak overnight (minimum 8 hours) to achieve the proper soft, sticky texture essential for dimsum. I always prepare this the night before to streamline the process the next day.

Step 2: Create the Savory Filling Mixture

In a large bowl, combine the 0.5 lb Pork Shoulder (diced into small cubes), 0.5 lb Shrimp (peeled, deveined, chopped), 2 pieces Chinese Sausage (diced), and 4 whole Shiitake Mushrooms (soaked and diced). Add the minced 3 cloves Garlic Cloves and 1 piece Ginger Root (1-inch, minced).

In a small bowl, whisk together the 2 tbsp Light Soy Sauce, 1 tbsp Oyster Sauce, 1 tbsp Shaoxing Wine, 0.5 tsp White Pepper, 0.5 tsp Sugar, and 1 tsp Cornstarch. Pour this over the meat mixture and mix thoroughly until all ingredients are evenly coated. The cornstarch helps bind the filling while the soy and oyster sauces create depth of flavor.

Step 3: Assemble the Dimsum Bites

Drain the soaked glutinous rice completely and divide it equally among 16-20 small squares of parchment paper (about 2 tablespoons per portion). Using your fingers, create a small well in the center of each rice portion for the filling.

Spoon approximately 1 tablespoon of the filling mixture into each rice well. The amount should be generous but not overflowing. Gather the edges of the parchment paper and twist gently to create a small pouch, leaving the top open for steaming.

Step 4: Steam to Perfection

Arrange the dimsum pouches in a bamboo steamer lined with additional parchment (to prevent sticking). Ensure there’s at least 1 inch of space between each piece for even steam circulation. Bring 2 inches of water to a rolling boil in a wok or large pot, then place the steamer on top.

Cover with the steamer lid and steam for 25-30 minutes over high heat. Check the water level halfway through and add more boiling water if needed. The dimsum is done when the rice is tender and translucent, and the filling reaches an internal temperature of 165°F.

Step 5: Finish and Serve

Carefully remove the dimsum from the steamer using tongs or a spatula. Place each on a serving dish, still in their parchment wrappers. Drizzle each piece with a few drops of 1 tsp Sesame Oil for aroma, and garnish with the thinly sliced 3 whole Green Onions (white and green parts separated).

Serve immediately while hot, with the parchment still on for easy handling. The parchment prevents sticking and makes these delightful bites easy to enjoy without utensils. The rice should be soft and slightly chewy, with the filling juicy and flavorful.

Regional Styles of This Dish

Cantonese Tradition

In Cantonese dim sum houses, this dish is called lo mai gai and features sticky rice wrapped in lotus leaves. The filling often includes Lap Cheong sausage, chicken, and mushrooms. I love the earthy aroma the lotus leaf imparts. 🌿

Shanghai Adaptation

Shanghai-style versions use glutinous rice with a sweeter profile, sometimes adding dried shrimp or salted pork to the filling. The rice is often shaped into small pyramids rather than pouches. The texture is slightly firmer.

Fujian Influence

Fujian cuisine introduces seafood-heavy variations, with shrimp and scallops taking center stage. The rice is typically steamed in small bamboo cups called zongzi molds. I find the presentation particularly elegant.

Sichuan Spicy Version

For heat lovers, Sichuan-style adds chili oil and Sichuan peppercorns to the filling. The rice maintains its sticky texture while delivering a numbing spice. Use 1 tsp chili oil for authentic heat without overpowering. 🌶️

Taiwanese Twist

Taiwanese versions often include shitake mushrooms and bamboo shoots for extra crunch. The rice is sometimes mixed with five-spice powder before steaming. I appreciate the added complexity of flavors.

Modern Fusion

Contemporary chefs are experimenting with fillings like duck confit or foie gras. The rice base remains traditional, but the fillings push culinary boundaries. I’ve seen versions with truffle oil that are absolutely divine.

Frequently Asked Questions