Pound the cooked glutinous
rice into a puree, then add the seasoning and mix well.
Finely dice the dried
mushrooms and sausages.
Clean and mince the garlic
vegetables and parsley.
Stir all the minced
ingredients into the glutinous rice, season to taste, and divide
the mixture into 16 equal portions.
Overlap 2 sheets of won
ton pastry on the table, forming an octagon.
Place 1 tablespoon of
glutinous rice filling in the center and wrap it up, forming a
Garnish with the red chili
Arrange on a greased
Heat a saucepan
half-filled with water and bring to the boil.
Place a steamer on top and
cook over high heat for 4 to 5 minutes.
Remove the glutinous rice
shiu mai and serve hot.