Siomai ( Steamed Pork Dumplings)

Google pic of dimsum Siomai

        Today we will be making the Chinese dimsum Siomai ( Pork and Shrimp dumpling ). Before the  year 2000, Siomai was strictly served in Chinese dimsum restaurants. But something happened to the streetfood scene when people had had enough of fishballs and squidballs. They began to look for more filling snacks that had substance, and so Siomai entered the picture. Nowadays, Siomai is everywhere, from peddlers to street vendors; everyone has a version. Some even have yellow wrappers. Some put green peas or carrots or raisins or green onions on top.

Google pic of yellow wrap siomai

        It is the latter fact that I had to find a real food version of Siomai. My children totally dig the Siomai, but I am quite aware that the severely stuffed version may be made of other stuff I might not like very much. First, there is the concern of solid chunks of fat, then there's the extenders and food additives and finally, there's the issue of food handlers. Disease can creep into my unsuspecting family members through any of these loopholes.

        So, I dug up my trusty, old National Rice Cooker's 1970's recipe of Siomai, found that it was to my liking and so I am sharing these with you now to make for your families, too.


        Siomai is traditionally made with shrimp and pork meat. The shrimp slicess add depth of character to the siomai, and a sweetish, exotic taste that makes all three pieces, not quite enough. Other versions have been made like beef siomai, chicken siomai, shark's fin siomai, and Japanese siomai with nori wrap. Some enterprising small-scale tuna producers even came up with tuna siomai, but nothing beats the pork and shrimp siomai. There is something about that succulent, juicy taste of real, organic ground pork and fresh from the ocean, chunky shrimp combination that hits the spot!

        So, let's make healthy Siomai! This recipe can make about 30 pieces, enough for 5-8 people.

INGREDIENTS:

Siomai ingredients

1 c. chopped shrimps

1/4 c. ground pork

1 cup singkamas, ( turnip, grated)

1/4 c spring onions, chopped

1 pc. egg

1/8 tsp ground black pepper

1/2 tsp all purpose seasoning

1 tsp salt

1 pkg. siomai or wonton wrapper, the round ones will look infinitely better!

sesame oil

calamansi and soy sauce

DIRECTIONS:

1. Combine first 8 ingredients. Wrap about 1 teaspoon of mixture in a siomai or wonton wrapper. Shape into a bonnet like pouch.

the mixture

place a teaspoonful of the mixture in the center

wet the edges with water and gather up the sides

Press down to make a wide base and flatten the top portion

Arrange on top of steamer plate and brush with sesame oil

After steaming for 20 minutes

2. arrange on a steamer plate brushed with vegetable oil then brush with sesame oil. Steam for 20 minutes. Serve with soy sauce and kalamansi slices.

Shrimp and Pork Siomai

Individual serving

NOTE: Some recipes dictate that a tiny piece of carrot or raisin be put on top of each siomai, that's optional. I tried eating siomai with those two, and didn't find it to my liking, I think the combination is already perfect as is.

To serve: squeeze a slice of kalamansi or two over the siomai pieces, and drizzle soy sauce. With a fork, toothpick or chopsticks, take your most awaited homemade dimsum bite. 

There's a growing popularity for the chili paste used along with the kalamansi and soy sauce. I will post that recipe too, after the Molo Soup. 

Have a great day, everyone!