Siomai made from the ground meat of shrimp, pork and shitake mushroom are delicious and full of flavor. These dumplings cooked in steamed make the perfect appetizer for snacking or a main course!
Tips On How to Make Siomai
The recipe below is the combination of minced pork and ground shrimp, but you could easily replace the pork with ground chicken or shrimp using crab or squid. It is also possible to omit the seafood in case you prefer, or make use of any meat you like.
I love adding chopped shitake mushrooms to add flavour and texture. You can add finely chopped napa cabbage to increase volume or green onions for a boost in the color.
Grate fresh ginger and press the juice to extract it; in this way, you will get the aroma without having to chew on.
Incorporating cornstarch to the pork not just acts as a binder, but also serves as an emulsifier, which keeps your pork moist and moist.
Choose round shumai wrappers, not the square ones as they fit around your meat with more sturdiness. If they aren’t available make use of the mouthpiece of a glass to make a stencil, and make the wrappers in circular shapes.
If you are using a steamer made of metal make sure to line the steamer basket with steaming paper , or lightly grease it with cooking spray to stop siomai from sticking to the.
How to Freeze Shumai Dumplings
While you can freeze the shmai raw, I prefer to store them in a steamer so that they are ready for serving after a quick heat-up either in the microwave the steamer.
Place the dumplings in a single, even layer of about 1 inches apart, on the baking sheet . freeze until firm before moving into airtight containers to ensure they won’t stick when frozen. They’ll keep when stored in the freezer about 3 months.
How to Reheat Pork Suimai
While in the microwave put several pieces of dumplings on a plate, and cover it with a damp towel. Microwave on medium power for 20-30 minutes or until the dumplings are heated.
Inside the steamer lay one layer of steam on a steamer basket, then cover with the lid and steam for two to three minutes, or till it is heated.
In a skillet, arrange the dumplings into a single layer, then add two tablespoons of boiling water and cover the pan with a lid and then steam for about 2-3 minutes until cooked to a point of.
How to Serve Pork Siomai
A great appetizer or snack served with a calamansi or chili garlic and lemon Sauce for dipping!
Breakfast is a must, along with dim sum and other dim sum delights.
Add the broths to the meats to make a soup that is filling.
Use it in pancit, stir-fries made with vegetable and noodles.
6 medium dried shitake mushroom
1 pound of ground pork
Large shrimp of 1/4 pound, peeled, deveined and then finely chopped
1 thumb-size ginger grated, peeled, and juice extracted
1 tablespoon of soy sauce 1 tablespoon soy
1 teaspoon salt
1/2 teaspoon of pepper
1/2 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons of water
1 package (30 pieces) shumai wrappers
Calamansi or lemon juice for be able to taste
Soy sauce to taste
Chili garlic, to taste
In a small bowl filled with hot water, soak the shitake mushrooms until they soften. With your hands, squeeze the liquid , then chop.
in a bowl mix ground shrimp, pork and ginger juice, as well as salt, soy sauce sugar and pepper until evenly distributed.
A bowl is needed to mix corn starch and water. stir until cornstarch disintegrates and add the pork mixture.
Mix pork mixture until very sticky.
Separate wrappers into individual sheets. Place a heaping tablespoonful of meat mixture in the center of the wrapper. Next, fold sides together to create an “cup” around the filling. Repeat with the rest of the mix.
Siomai should be placed as a one-layer, about 1/4-inch apart on a steamer basket. Steam for 15-20 minutes, or till the siomai is cooked. Remove siomai from the steamer to serve warm with the sauce for dipping.
In a small bowl, combine soy sauce, calamansi juice along with chilli garlic sauce.
Pork Siomai Recipe (P526 for 70 pieces)
1 kilogram ground pork Lean
1/3 cup singkamas (jicama), minced
1/3 cup carrots, minced
1 large onion, minced
spring onions cut into pieces
3 tablespoons oil of sesame
5 Tablespoons Oyster Sauce
Freshly ground and 1 teaspoon pepper
1 teaspoon salt
2 teaspoons sugar
1 egg, beaten
Small siomai wrappers, or wontons
Blend all ingredients needed for the filling in one large bowl.
Scoop 1 tablespoon of the mixture in each wrapper. Fold the wrapper over and seal.
Clean steamer using oil and boiling water. Once the water is at an unending boil, place the siomai inside the steamer and let it steam up to 15 minutes.
Serve with sauce for dipping.
Chicken Siomai Recipe (P527.26 for 30 pieces)
400 grams of ground chicken
100 grams of pork back fat, cut finely
Half cup meat of the shrimp chopped
3/4 cup can water chestnuts chopped
2 tablespoons of carrot, chopped
2 Tablespoons of spring onions chopped
2.25 tablespoons of oyster sauce
2 tablespoons sugar
1 tablespoon salt
2 teaspoons of white pepper
1 egg lightly beat
1/2 cup cornstarch
36 pieces of siomai wrapper (3 inches wide)
Two tablespoons of sesame oil
Prepare the filling: In a large bowl, mix all the ingredients needed for the filling well, with the exception for the cornstarch and egg.
Mix in the egg and mix thoroughly. Sprinkle cornstarch evenly over the mixture, and mix thoroughly. The filling can be kept in the refrigerator for at least 1 hour.
Sort the wrappers of siomai. Fill 1 tablespoon into the middle in each wrapper. The edges of the wrapper to the filling, pressing lightly. The bottom will be flattened with a gentle tap onto plates. Repeat the process with the rest of the filling.
Lightly paint the steamer using sesame oil. Set the siomai on the steamer. Steam for between 10 and 15 minutes or until the siomai is cooked. Serve with diced green onions and carrots, should you wish. Serve with chili-garlic and soy sauce.
Make-ahead tip: to make ahead, shape the dumplings , then steam over 10 mins. Cool them off and store within the freezer, in an ice cube that is covered by plastic wrap. When you are ready to eat the frozen food, let it thaw and simmer for about 5 mins or so until it is hot.
1/2 cup dried shiitake mushrooms
500 grams of ground pork that is lean
2 tablespoons of corn starch
Two tablespoons cooked wine substitute: Shaoxing wine or Mirin
1 teaspoon sesame oil
2 Tablespoons Oyster Sauce
1 teaspoon to 1/2 teaspoon salt
1/4 teaspoon black pepper
250 grams shrimp -chopped
1 cup of green onions, chopped finely
20-30 sheets of dumpling wrappers, preferably 3 1/4-inch in diameter
2 tablespoons carrots Finely diced to garnish
Lemon or vinegar
Place dried shiitake mushrooms into the bowl. Pour enough hot water over them to cover the bowl and allow it to rest for 10 minutes. After draining, chop the mushrooms into small pieces.
In the bowl of a large one, combine with cornstarch the pork ground sesame oil, cooking wine oyster sauce, salt and pepper. Mix it with a wooden spoon or hands vigorously until it turns pasty.
Add the shrimp, the mushrooms and the green onions , and mix until everything is well mixed.
FORMING THE FILLING
Make a circle using your thumb and forefinger. Put a wrapper of wonton over the circle. Add about 1-2 tablespoons of filling on top and push it into the hole, while your rings and your little finger keep it down at the bottom.
Make use of a butter knife to spread more filling on the wrapper and then fill it up towards the very top.
Set it on a work surface and hold the sides in your hands then use your hand to make an upwards motion to make the base more flat.
STEAMING THE SIU MAI
The bamboo steamer (or stove steamer) using parchment paper and tiny holes. Siu mai is placed inside and cover the top of every one by a few diced carrots. Cover the steamer with lid.
Make sure to fill a pot or wok large enough to hold a steamer with about 3 inches of water, ensuring that it doesn’t touch the steamer. Let the water come to a low boil at medium-high temperature.
Place the steamer along with siu mai in the boiling water.
Steam for 8 hours (per layer) or until the the internal temperature of the dumplings is 75 degrees Celsius. Remove steamer from the wok.
Serve right away with the sauce for dipping!