Siomai
User Reviews
3.7
Siomai
Description
This Siomai recipe uses ground pork and finely chopped shrimp blended with softened shiitake mushrooms, ginger juice, soy sauce, garlic, and seasoning for a balanced mixture. Cornstarch mixed with water is added to bind the filling into a sticky consistency that helps the dumplings keep their shape when steamed. Individual wrappers are filled and shaped into cups around the mixture, steamed for 15 to 20 minutes to fully cook.
The steaming results in moist and tender dumplings with a combination of sweetness and savory notes from the pork and shrimp and umami from the mushrooms and soy sauce. The accompanying dipping sauce of calamansi (or lemon) juice, soy sauce, and chili garlic provides acidity, saltiness, and heat that complements the dumplings well.
For convenience, line the steamer with parchment or lightly grease it to prevent sticking, especially if using a metal steamer basket. The recipe yields about 30 pieces and is typically served hot as an appetizer or snack.
Ingredients
- 6 dried shiitake mushrooms medium size
- 1 pound ground pork
- ¼ pound Shrimp large, peeled, deveined, finely chopped
- 1 ginger thumb-size, peeled, grated, juice extracted
- 1 tablespoon soy sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 package Shumai wrappers 30 pieces
Dipping Sauce
- calamansi juice or lemon juice, to taste
- soy sauce to taste
- Chili garlic sauce to taste
Instructions
- In a small bowl with warm water, soak shiitake mushrooms until softened. Using hands, squeeze liquid and then mince.
- In a bowl, combine ground pork, shrimp, mushroom, ginger juice, soy sauce, salt, sugar, and pepper until well-distributed.
- In a bowl, combine corn starch and water, Stir until cornstarch is dissolved and add to pork mixture.
- Mix pork mixture until very sticky.
- Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on the middle of the wrapper and then gather sides to form a "cup" around the filling. Repeat with the remaining mixture.
- Arrange siomai in a single layer about ¼-inch apart on a lightly greased steamer basket and steam for about 15 to 20 minutes or until cooked through.
- Gently remove from steamer and serve hot with dipping sauce.
Dipping sauce
- In a small bowl,combine calamansi juice, soy sauce and chili garlic sauce.
Notes
- Line or lightly grease the steamer basket to prevent siomai from sticking, particularly when using a metal steamer.
- Recipe yields about 30 siomai pieces; nutritional info is based on a 5-piece serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 234mg | 10% |
| Potassium | 63mg | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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