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. Traditionally cooked through steaming, siomai nowadays are also served fried complemented with soy sauce and calamansi.
In Manila, the best siomai can be found in the Manila ChinaTown (which is the oldest ChinaTown in the world). Several Chinese restaurants and even stalls serve different siomai varieties. Outside of China town, Pao Tsin would be the best one for me.
This Siomai recipe that I have for you is the Cantonese variety. It basically makes use of ground pork, shrimps, and mushrooms as the main ingredients. I liked this recipe for its oriental taste.
Try this delicious Siomai Recipe and let me know what you think.
- Serves: 6
- Serving size: 6
- 2 1/2 lbs ground pork
- 1 cup shrimp, minced
- 2 cups water chestnuts, minced
- 5 tbsp sesame oil
- 1 tbsp ground black pepper
- 1 cup onion, minced
- 1 cup carrots, minced
- 1 1/2 cups white mushroom, minced
- 1 pack won ton wrapper
- 1/4 cup scallions, minced
- 2 tsp salt
- 1 piece raw egg
- Water for steaming
- Combine all the ingredients except for the water and wanton wrapper and mix thoroughly.
- Wrap the mixed ingredients using the won ton wrapper. (watch the video for easy procedure)
- Using a steamer, steam the wrapped siomai (shaomai) for 15 to 25 minutes. The time depends on the size of each individual piece (larger size means more time steaming).
- Serve hot with kikkoman soy sauce and calamansi or lemon dip. Share and enjoy!