Pork Siomai

Imagine the warm, savory aroma of freshly steamed Pork Siomai wafting through your kitchen, inviting you to indulge in this classic Chinese appetizer.

It’s remarkably simple to make, bringing a sense of comfort with every bite.

As the ground pork, shrimp, and vegetables meld together, they create a delightful symphony of flavors and textures.

Let’s bring this delicious dish to life and savor the joy of homemade siomai!

Kitchen Tools Required

• 1 Steamer
• 1 Mixing bowl
• 1 Knife
• 1 Cutting board
• 1 Spoon
• 1 Measuring cup
• 1 Plate

Ingredients

• 500 grams ground pork
• 1/2 cup chopped shrimp
• 1/4 cup chopped onion
• 1/4 cup chopped water chestnuts
• 1/4 cup chopped carrots
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 30 pieces wonton wrappers
• 1 tablespoon chopped garlic
• 1 tablespoon oyster sauce

Cook & Prep Time

To efficiently manage your time while preparing and cooking Pork Siomai, you can follow this timeline:

1. Reading and Preparation (5 minutes)
   • Read through the entire recipe and instructions to familiarize yourself with the process and gather all necessary equipment and ingredients.
2. Prep Work (20 minutes)
   • Chop the shrimp, onion, water chestnuts, carrots, and garlic.
   • Combine the ground pork, shrimp, onion, water chestnuts, carrots, soy sauce, sesame oil, salt, pepper, and garlic in a mixing bowl. Mix thoroughly.
   • Prepare the wonton wrappers by placing them on a flat surface.
3. Assembling Siomai (10 minutes)
   • Spoon about 1 tablespoon of the pork mixture onto the center of each wonton wrapper.
   • Gather the edges of the wrapper around the filling, leaving the top exposed, and press gently to seal.
4. Steaming (15 minutes)
   • Arrange the siomai in a steamer lined with parchment paper, ensuring they don’t touch.
   • Steam the siomai over boiling water for about 15 minutes or until the filling is cooked through.
5. Resting and Serving (5 minutes)
   • Remove the siomai from the steamer and let them rest for 5 minutes before serving.
   • Serve hot with soy sauce and calamansi or lemon for dipping.

Feel free to adjust the timeline as needed to suit your pace and kitchen setup.

Recipe Instructions

Combine ground pork, shrimp, onion, water chestnuts, carrots, soy sauce, sesame oil, salt, and pepper in a mixing bowl.

Mix the ingredients thoroughly until well combined.

Place a wonton wrapper on a flat surface and spoon about 1 tablespoon of the pork mixture onto the center.

Gather the edges of the wrapper around the filling, leaving the top exposed, and press gently to seal.

Repeat the process with remaining wrappers and filling.

Arrange the siomai in a steamer lined with parchment paper, ensuring they don’t touch.

Steam the siomai over boiling water for about 15 minutes or until the filling is cooked through.

Remove the siomai from the steamer and let them rest for 5 minutes before serving.

Serve hot with soy sauce and calamansi or lemon for dipping.

Serving Tips

• Soy Sauce and Calamansi: A classic pairing that enhances the savory flavor of the siomai with a citrusy kick.
• Garlic-Chili Oil: Adds a spicy and aromatic touch, perfect for those who enjoy a bit of heat.
• Sweet Chili Sauce: Offers a sweet and tangy contrast, ideal for balancing the rich flavors of the pork filling.
• Steamed Rice: Complements the siomai by providing a neutral base that absorbs the flavorful juices.
• Fresh Cucumber Slices: Provide a revitalizing crunch that cleanses the palate between bites.

Storage

To store leftover pork siomai, place them in an airtight container and refrigerate for up to 3 days.

For longer storage, freeze them and reheat by steaming before serving.

Freezing

To freeze pork siomai, arrange them in a single layer on a tray and freeze until solid.

Then, transfer to an airtight container or freezer bag for up to 3 months.

Reheating

To reheat pork siomai, steam them again for about 5-7 minutes until thoroughly warmed.

Avoid microwaving to maintain texture.

This guarantees they remain moist and flavorful.

Final Thoughts

Pork Siomai is a versatile and delicious appetizer that brings the flavors of Chinese cuisine to your table.

With its savory filling and easy preparation, it’s perfect for gatherings or as a delightful starter.

Feel free to experiment with the filling by adding different ingredients to suit your taste.

Enjoy your homemade siomai hot, paired with your favorite dipping sauce for a satisfying culinary experience.

Frequently Asked Questions

Can I Use Chicken Instead of Pork for Siomai?

Yes, you can substitute chicken for pork in siomai. Use 500 grams ground chicken, adjust seasonings if needed. Make sure it’s thoroughly mixed with shrimp, onion, and seasonings. Follow the same steaming instructions for best results.

What Dipping Sauces Pair Well With Siomai?

You can enhance your siomai with soy sauce blended with calamansi juice, or opt for a mixture of vinegar, soy sauce, and garlic. For a bolder taste, try a spicy chili oil or hoisin sauce combination.

How Do I Prevent the Siomai From Sticking Together?

To prevent them from sticking, line the steamer with parchment paper or cabbage leaves. Arrange siomai with adequate space between each piece. Avoid overcrowding to guarantee even steam circulation, which naturally reduces sticking.

Are There Any Gluten-Free Alternatives for Wonton Wrappers?

For gluten-free wonton wrappers, use rice paper or tapioca wrappers. Soak them briefly in warm water to soften. Make certain they’re pliable before adding filling. For best results, handle gently and steam immediately to maintain texture.

Can I Bake Siomai Instead of Steaming It?

You can bake siomai at 350°F for 25 minutes. Place them on a greased baking sheet, ensuring they’re spaced evenly. Brush with a light oil coat to prevent drying. Baking alters texture, so monitor closely.