The famous Filipino-style version of the Pork Siomai can be easily done at the comfort of your home. This is a good snack or even as a partner of white rice that you can prepare and store for the rest of the week.
A perfect dish to make if you know you are going to have a busy week ahead and you need something quick to just reheat and eat on the go. Learn how to make the Pork Siomai now by reading this recipe article.
What is Pork Siomai?
Siomai, sometimes spelled as Shumai, is a type of Chinese dumpling known to have originated in Hohhot. This is usually served as a snack called dim sum in the Chinese cuisine.
The version we Filipinos popularly know is a dim sum made out of ground pork, beef, shrimp and other meaty ingredients wrapped in a wonton wrapper which is then steamed. This is usually partnered with chili and garlic bits, and soy sauce.
How to Make Pork Siomai?
Making the pork siomai at home is very quick and easy. Once you have all of the ingredients, it will be done in a jiffy, and you’ll have no problems at all.
So to start with this, the first thing you need to do is to mix all of the ingredients in one large bowl. You can add optional spices and seasonings not listed in the recipe if you want to add a distinct flavor to your pork siomai.
Then the second thing you need to do is to ready up the wonton wrappers and place the mixture there. One suggestion you can do when wrapping is to make the wrappers circle shape, as it gives a snug fit to the siomai, making it feel much fuller in every bite.
Pork Siomai Tips:
- This recipe uses an additional seafood ingredient which is the shrimp, as it adds a nice flavor to the siomai, but there are cases where you probably want to omit the shrimp. You can easily swap it with other types of meat such as ground chicken or even ground beef if you don’t want to have seafood present in the siomai.
- You can use cornstarch diluted in water as a binder replacement for the egg ingredient. The use of the cornstarch serves another purpose aside from binding. It keeps the pork moist and juicy, and makes it tender at the same time.
- Line the steamer with wax paper or grease lightly with cooking oil. This is because the siomai might stick to the steamer during cooking, especially when it’s made of metal.
- You can prepare the pork siomai in advance. Even after steaming the siomai, you can still store it in the refrigerator and you can easily reheat it using the microwave or the steamer. This will make for an easy and quick dinner if you’re going to be busy for the rest of the week.
Reheating Options for Pork Siomai
- You have three options for reheating the siomai. One is you can use the steamer again, and if you have other equipment like the microwave, that is also another option. You can also reheat it using a cooking pan, and you even have the choice to deep fry it to have a crispy siomai.
For a quick reference about this recipe, see the recipe table below:
Pork Siomai Recipe
- 500 g ground pork
- 2 cups shrimp, finely chopped
- 1 pc onion, chopped
- ½ cup carrots, chopped
- ½ tsp granulated sugar
- 1 tbsp soy sauce
- 3 tbsp sesame oil
- 1 pc egg, beaten
- 30 pcs wonton wrappers
- salt and pepper, to taste
- In a mixing bowl, add in the ground pork, shrimp, onion, carrots, sugar, salt and pepper, sesame oil, soy sauce, and egg. Gradually mix until well-incorporated and the consistency is thick.
- In a flat workspace, place the wrappers individually. Scoop a tablespoon of the mixture and place in the middle of the wrapper. Gather the edges towards the center and push the mixture down, forming a pouch-shape. Repeat for the rest of the ingredients.
- In a steamer lined with wax paper, arrange the siomai. Cook for 15 to 25 minutes or until cooked through.
- Transfer to a serving plate or serving tray. Serve with a dip of your choice and enjoy!
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