Pork Siomai Recipe
Siomai are tradional Chinese dumplings which are usually cooked by steaming but can also be fried. Alternatively, Siomai are also called shaomai, shumai or siumai.
Siomai is one of the tastiest things that you might be able to find on the menu of your local Chinese restaurant, and if you’ve found this recipe then it’s likely that you’ve tried them and love them. We love them too, and even if you haven’t heard of them – you’re surely about to love them!
What is siomai?
Siomai is, at the most basic level, a type of dumpling. Dumplings are one of those wonderful examples of food that can be found in a huge number of different cuisines and cultures because they’re just that good!
They are a light meal, typically served alongside different sides and other portions of dishes to make a whole meal in total. They are a conical shape and are almost always made with pork. Sometimes, fish may be used to account for different dietary requirements.
- Mind your mushrooms. When making this recipe, I used portobello mushrooms because they were simply what I could find locally. However, dried shiitake mushrooms are the ideal ingredient that you need for this recipe. Dried shiitake mushrooms should really be soaked in boiling water for twenty minutes, squeezed to drain, and then finely chopped. This should make for a wonderfully tasty addition to the meal.
- If you can’t track down some mirin. Mirin can be quite tricky to find if you’ve never got it before, but it isn’t a must-get for this recipe, there are a few different options you could go for instead. Shaoxing wine is the most commonly used substitution, but that’s another wine that you might have trouble finding. If you’re in a pickle, try to track down dry sherry wine, or pineapple juice instead. Both of those will make good substitutions!
- Get creative with your garnish! In the recipe, I call for a grated carrot garnish. I did this because, quite frankly, I’m not a fan of garlic in chili oil. If that does sound like something you’d enjoy, then go for it! The flavors will all balance well together, and it will be a tasty treat for anyone to enjoy. For an extra high-end twist, try adding a little bit of caviar to the dish! It’s salty, rich, and wonderful.
- Not a seafood lover? That’s okay, we understand that lots of people out there aren’t. If you’re one of those people, we’d recommend taking out the shrimps and simply adding more pork.
- If you have problem wrapping your siomai, here is a quick tutotial here.
- Keep some acid to hand. This might seem a little strange, but the acid content in a dish (that is, how much lemon or vinegar there is relative to everything else) can have a massive effect on its flavor. If you taste your dumplings and they’re a little off, add some more acid to the dipping sauce, and the flavors will surely come out.
- Don’t be afraid to overcook your siomai. This might be a little surprising to hear, but it’s true. There’s little to no gluten in the wrappers to overcook, and the pork and shrimps within the dumplings can withstand a bit of extra heat. If you’re unsure if your dumplings are cooked, don’t be afraid to give them an extra thirty seconds to a minute of steam.
Hope you enjoy this recipe!
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- 400 grams ground pork
- 3 dried shitake mushrooms (finely chopped)
- 1 tablespoon sugar
- 1 ½ teaspoon soy sauce
- 1 teaspoon salt
- 1 tablespoon mirin
- 150 grams shrimps finely chopped
- 1 medium onion finely chopped
- 1 tablespoon cornstarch
- 25-30 wonton/siomai wrappers
- 1 small grated carrots
- 3 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon sesame oil
- chili optional
- In a large bowl, Mix all ingredients together with a spoon or use your hands until well combined.
- Wrap siomai filling in wonton wrappers. Place your filling in the center of the wrapper. Next, take about a teaspoon of filling and place it in a ball in the center of the wrapper. Use the spoon you used to scoop your filling to push the filling down through the ring made by your fingers slightly. Continue until all the fillings are wrapped.
- Meanwhile, line a bamboo steamer or stove steamer with cotton cloth or baking paper with holes in it.
- Fill a pot big enough to hold steamer with about 1.5 cups of water. Bring to rapid boil over medium high heat.
- Place Siomai in steamer, covered and place on top over boiling water. Steam for about 10 minutes (more or less) depending on the size of your siomai.
- Remove steamer from pot. Garnish siomai with grated carrots. Serve immediately with dipping sauce.
- Mix together all dipping ingredients. Adjust according to taste preference.