Steamed Siomai. Siu Mai (Shumai - Chinese Steamed Dumplings) It's so unsatisfying going to Yum Cha* with just two people. Some of the traditional foods to serve are whole fish, chicken, duck, barbecue pork, vegetables and steamed dumplings (siomai). Siomai is a popular dim sum dish which consists of ground pork or shrimp or both, carrots, dried mushrooms, green onions and flavored with soy sauce, Chinese wine, salt, pepper and sesame oil.

While siomai has its origins in Chinese cuisine, these flavorful dumplings are a staple in the Philippines. Make a delicious filling with shrimp and pork, ground beef, or chicken and shrimp. Wrap a won ton around a spoonful of the filling and steam the assembled siomai until they're completely cooked. You can cook Steamed Siomai using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Steamed Siomai

You need 1/4 kg of ground pork.
Prepare 1/4 kg of shrimp.
It's 1/4 cup of diced carrots.
Prepare Half of a bulb onion.
It's 2 cloves of garlic.
Prepare 3 tbsp of Sesame oil.
You need of Oyster sauce.
You need of Salt.
You need of Pepper.
Prepare of Siomai wrapper.

Siomai made of ground pork, shrimp, and shitake mushrooms are tasty and filling. These steamed dumplings make a great appetizer, snack or main meal! Promo is only valid for Dine-in, Take-out, Drive-Thru, and Delivery (except website and FB Chatbot) transactions in all stores. Shumai or shaomai is actually a type of traditional Chinese dumpling; it originated from Hohhot, Inner Mongolia.

Steamed Siomai step by step

Mince the carrots, onions and garlic. The finely chop the better..
In a bowl, mix all the vegetable, ground pork and shrimp. Then add all seasoning and sesame oil. Make sure to mix evenly..
Taste test your mix by frying one teaspoon on a pan with oil. Adjust seasoning according to your taste..
Once satisfied with the taste test, start wrapping the meat with the siomai wrapper. (check out another of my recipe titled "How to fold a Siomai") The amount of meat should not overflow the wrapper when sealed. A good looking siomai has a rose bulb pattern. Practice makes perfect..
Brush a small amount of cooking oil on your steaming tray to prevent the siomai from sticking. Arrange the siomai so that they wont stick together..
Steam for 20-30 minutes per batch or until the meat is cooked and the wrapper tender. Serve hot with some garlic sauce on the sides..

This dish is commonly served as a dimsum snack in Cantonese cuisine. Variations of this dumpling appear in different areas. In the Philippines, siomai is well loved because of its savory taste and low cost. 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.