Shanghai Shao Mai

• 3 cups glutinous sweet rice (sticky rice)
• 3 tablespoons cooking oil (plus some to coat the pan)
• 1/2 pound ground pork
• 1/4 cup dark soy sauce
• 3 tablespoons Shaoxing cooking wine
• 1 tablespoon sugar
• 1 teaspoon finely grated fresh ginger
• 3 scallion stalks, finely chopped
• 1 packet shao mai skin (or wonton wrappers)

1. To prepare the sweet rice, soak it in cold water overnight, or for 8 to 10 hours.
2. Drain the rice. Line a steamer with cheesecloth, and spread rice across the surface. Steam until cooked, about 15 to 20 minutes.
3. Remove rice and let cool. Cover with a damp towel to prevent it from drying out.
4. Heat up a wok. When wok is steaming, add cooking oil. Add ground pork and cook until browned. Add soy sauce and stir, then add cooking wine and sugar. Cook for another 1 to 2 minutes. Add water to just above meat level, then add in ginger. The pork mixture should be a bit salty. If not, add 1 more tablespoon of soy sauce.
5. Add in sweet rice to the pork/sauce mixture until all liquid has been absorbed. Remove from heat and fold in scallions. Spread onto a parchment lined baking sheet or a shallow pan and let it cool to room temperature.
6. To wrap the shao mai, take a shaomai skin (or wonton wrapper) and place 1 tablespoon of rice in the middle. Holding the wrapper at its bottom, start loosely pleating the edges. Once you've pleated the circumference, start to hold the pleats together and fold them back onto each other to form an accordion shape around the rice. Twist the edges together as if you were twisting a plastic baggie and push down, forming a little pouch of rice. Unwrap the edges to form a tiny cup-shape, and stuff more rice in. Set aside.
7. Once you've finished wrapping the shao mai, steam for 10 minutes, then remove and enjoy!

sweet rice, cooking oil, ground pork, soy sauce, cooking wine, sugar, ginger, scallion stalks, skin

Taken from food52.com/recipes/32925-shanghai-shao-mai (may not work)