This Pork Siomai Recipe is a typical Chinese dumpling. This recipe is similar to the Cantonese variety. It mainly uses ground pork and shrimp, with added mushrooms. I also used singkamas (commonly known as jicama or Mexican turnip) but it is totally optional. Leave it out of your ingredients if you don’t like jicama, or "singkamas" in Filipino. Soimai, or steamed dumplings, are easy to make and great as an appetizer, snack, or main dish. This recipe is one of my favorites because it tastes the best when paired with a dipping sauce made of soy sauce and calamansi.
If you’re looking for simple pork dumplings (siomai), you can try this recipe. It’s very delicious. For more recipes, feel free to browse our recipe archive. Share and enjoy the food. Thank you for visiting us.
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This Pork Siomai Recipe is a typical Chinese dumpling. This recipe is similar to the Cantonese variety. It mainly uses ground pork and shrimp, with added mushrooms. I also used singkamas (commonly known as jicama or Mexican turnip) but it is totally optional. Leave it out of your ingredients if you don’t like jicama, or "singkamas" in Filipino. Soimai, or steamed dumplings, are easy to make and great as an appetizer, snack, or main dish. This recipe is one of my favorites because it tastes the best when paired with a dipping sauce made of soy sauce and calamansi.
Collect all the needed ingredients. Start to clean the shrimp, peeled, deveined, and finely chopped, and set them aside. Then mince the mushrooms, singkamas, carrot, and onion.
In a large mixing bowl, put the ground pork, then combine all the minced ingredients, including the chopped shrimp. Add salt, sugar, pepper, egg, and oil. Slightly mixed.
Make a slurry mixture in a small bowl by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Stir in the cornstarch until it dissolves, then add it to the pork mixture. Mix again until all the ingredients are well blended.
Separate the wrappers into individual sheets. Scoop 1 to 1 1/2 tablespoons of the pork siomai mixture. Put it in the middle of a wonton wrapper, securing it while leaving the top open. Repeat with the remaining mixture.
Arrange the wrapped siomai into a steamer tray.
In a small bowl, combine soy sauce, calamansi or lemon juice, chopped onion, and chopped red chili to taste.
Pre-heat the steamer. Then put in the siomai and steam for 20 to 25 minutes or until cooked through. Remove from steamer and place on a serving plate. Serve hot with dipping sauce.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.