Pork Siomai

Siomai, with ground pork and shitake mushrooms, are tasty and filling. These steamed dumplings are easy to make and delicious as an appetizer, snack, or main meal.

They're one of the make-ahead meals I like to stock up for busy weeknight dinners, midday snacks, or impromptu parties.

I usually prep and steam a few dozen every week or so and then freeze them in airtight containers. On days when I am too busy to cook or just want a quick dim sum fix, I pop a few pieces in the microwave for a few seconds or steam them for a few minutes to warm up.

Ingredient notes

Minced meat- the recipe below uses a combination of ground pork and minced shrimp. You can swap the pork with ground chicken or the shrimp with crab meat or squid for variety. You can also omit the seafood , if you prefer and if you have allergy with seafood like me, that’s why I used just meat .

Vegetables- I use chopped shitake mushrooms for extra flavor and texture. You can include finely shredded napa cabbage to add bulk or green onions to boost color.

Ginger- grate the fresh ginger and press to extract juice; this way, you reap the flavor without any bits to bite into.

Cornstarch- serves as a binder and acts as a tenderizer, keeping the pork moist and juicy.

Shumai wrappers- you can use round wrappers instead of the square as they wrap around the meat more snugly. If you can't find them, use the mouth of a drinking glass as a stencil and cut the wrappers into circles.

How to freeze

Although you can freeze the shumai uncooked, I prefer to store them already steamed, so they're ready to serve after a quick reheating in the microwave or in the steamer.

Arrange the steamed dumplings in a single layer about an inch apart on a baking sheet and freeze until solid before transferring into airtight containers, so they don't stick together when frozen. They should keep well in the freezer for up to 3 months.

I usually prep and steam a few dozen every week or so and then freeze them in airtight containers. On days when I am too busy to cook or just want a quick dim sum fix, I pop a few pieces in the microwave for a few seconds or steam them for a few minutes to warm up.

Helpful Tips

If using a metal steamer, line the steamer basket with steaming paper or lightly grease with cooking spray prevent the siomai from sticking.

How to Reheat

In the microwave, place a few pieces of dumplings on a shallow plate and cover with a damp paper towel. Microwave at medium power for about 20 to 30 seconds or until heated through.

In the steamer, arrange in a single layer on a steamer basket, cover with the lid, and steam for about 2 to 3 minutes or until heated through.

In a skillet, place the dumplings in a single layer, add about 2 tablespoons of water, cover the pan with a lid, and steam for about 2 to 3 minutes or until heat.

Siomai

Shumai are easy to make and delicious as an appetizer, snack, or light meal. Filled with ground pork, minced shrimp (you can omit this of you have allergy with shrimp) and shitake mushrooms, these steamed dumplings are tasty and filling.

Prep Time: 20minutes mins

Cook Time: 20minutes mins

Total Time: 40minutes mins

Ingredients:

6 to 8 medium dried or fresh shitake mushrooms

600 grams of ground pork

1 thumb-size ginger, peeled, grated, and juice extracted

1 1/2 tablespoon soy sauce

1/2 teaspoon salt

1/2½ teaspoon pepper

1 1/2 tablespoon of oyster sauce

1 tablespoon of sesame oil

5 to 6 spring onio

1 to 2 grated garlic

1 to 2 chopped shallots

1 to 2 tablespoon cornstarch

2 tablespoons water

1 package (30 pieces) shumai wrappers

Dipping sauce:

calamansi or lemon juice to taste

soy sauce to taste

chili garlic to taste

Instructions :

1.In a small bowl with warm water, soak shiitake mushrooms until softened. Using hands, squeeze liquid and then mince. But of your using fresh shiitake just chopped the mushroom.

2.In a bowl, combine ground pork,spring onion, mushroom, ginger juice, garlic, shallots, soy sauce, salt, sesame oil, oyster sauce and pepper until well-distributed.

3.In a bowl, combine corn starch and water, Stir until cornstarch is dissolved and add to pork mixture.

4.Mix pork mixture until very sticky.

5.Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on the middle of the wrapper and then gather sides to form a "cup" around the filling. Repeat with the remaining mixture.

6.Arrange siomai in a single layer about 1/4 inch apart on a lightly greased steamer basket and steam for about 15 to 20 minutes or until cooked through.

7.Gently remove from steamer and serve hot with dipping sauce.

Dipping Sauce:

In a small bowl,combine calamansi juice, soy sauce and chili garlic sauce.

Notes:

The recipe makes about 50 pieces; nutritional info is based on 5 shumai per serving.

If using a metal steamer, line the steamer basket with steaming paper or lightly grease it with cooking spray to prevent the siomai from sticking.

Nutrition Information:

Calories: 89kcal, Carbohydrates: 9g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 21mg, Sodium: 234mg, Potassium: 63mg, Vitamin C: 0.2mg, Calcium: 15mg, Iron: 0.7mg