(DIY) Pork Siomai is a traditional Chinese dumpling. This popular dumpling has made its way to the heart of the Filipino’s as evidenced by the hundreds of stalls, eateries, and restaurants who serve them. Traditionally cooked through steaming, siomai nowadays are also served fried complemented with soy sauce and calamansi.
In Manila, the best siomai can be found in the Manila ChinaTown, which is considered as the oldest ChinaTown in the world. Several Chinese restaurants and even stalls serve different siomai varieties. While I love the traditional steamed shumai, deep fried works for me too.
This DIY Pork Siomai recipe that I have for you is the Cantonese variety. It basically makes use of ground pork and shrimps. Msuhroom can also be added based on your preference. I like this recipe because it is simple to prepare and the result is delicious. It is best served with a dipping sauce composed of soy sauce and calamansi. Having a small amount of chili garlic paste with it makes it even more delightful
How to Cook Siomai
DIY pork siomai at home is easy peasy. Make sure to have all the ingredients in the recipe below. You will also need a steamer.
Start by mixing all the ingredients in a large bowl, except for water and wonton wrappers. I am using Knorr Pork SavorRich to make my siomai taste better. It really helps improve its flavor.
Once all the ingredients are well blended, wrap a tablespoon or more of the mixture in wonton wrappers. I suggest watching the video below for guidance. Arrange the wrapped pieces on a steamer. Make sure to leave a little space in between each piece to prevent the wonton wrappers from sticking to each other. You may also want to put cheesecloth over the steamer before covering. This prevents the water from dropping directly to the siomai during steaming.
Steam for 15 to 20 minutes. Enjoy this as an appetizer, a main dish, or a snack.
Try this delicious Siomai Recipe and let me know what you think.
Tips On How to Make Siomai
The recipe below uses a combination of ground pork and minced shrimp but you can easily swap the pork with ground chicken or the shrimp with crab meat or squid. You can also omit the seafood, if you prefer, and use all meat.
I like to add chopped shitake mushrooms for extra flavor and texture. You can include finely shredded napa cabbage to add bulk or green onions to boost color.
Grate the fresh ginger and press to extract juice; this way, you reap the flavor without any bits to bite into.
The addition of cornstarch not only serves as a binder but also acts as a tenderizer, keeping the pork moist and juicy.
Buy round shumai wrappers instead of the square as they wrap around the meat more snugly. If you can’t find them, use the mouth of a drinking glass as a stencil and cut the wrappers into circles.
If using a metal steamer, line the steamer basket with steaming paper or lightly grease with cooking spray prevent the siomai from sticking.
