Pork Siomai
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.
Servings: 28 pieces
Equipment
- steamer
Ingredients
- 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
GARNISH
- 1 small grated carrots
DIPPING SAUCE
- 3 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon sesame oil
- chili optional
Instructions
- 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.
DIPPING SAUCE
- Mix together all dipping ingredients. Adjust according to taste preference.