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Pork Siomai

Pork Siomai

Siomai, or shu mai, with ground pork, shrimp, and shiitake mushrooms, is tasty and filling. These steamed dumplings are easy to make and delicious as an appetizer, snack, or main meal, and are a flavorful addition to soups and stir-fry noodle dishes.

⏱ Prep: 0 min ⏱ Cook: 400 min Hard
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Ingredients

  • 3 6 dried shitake mushrooms
  • 0.5 pound 1 pound ground pork
  • 1 tablespoon 2 tablespoons cornstarch
  • 1.5 tablespoon 3 tablespoons water
  • 0.5 cup 1 cup water chestnut finely chopped
  • 0.5 cup 1 cup spring onion finely chopped
  • 0 ½ pound large shrimp peeled, deveined, and minced
  • 0.5 1 thumb-size ginger peeled and grated
  • 0.5 tablespoon 1 tablespoon sesame oil
  • 1 tablespoon 2 tablespoons Chinese cooking wine
  • 1.5 tablespoon 3 tablespoons soy sauce
  • 0.5 teaspoon 1 teaspoon salt
  • 0 ½ teaspoon pepper
  • 0.5 teaspoon 1 teaspoon sugar
  • 0.5 1 packet Maggi Chicken cube
  • 0.5 1 package round shumai wrappers

Instructions

  1. In a small bowl with warm water, soak shiitake mushrooms until softened. Using hands, squeeze liquid and then mince.

  2. In a bowl, combine ground pork, cornstarch, and water. Mix thoroughly until very sticky.

  3. Add shiitake mushrooms, water chestnuts, spring onions, shrimp, ginger, sesame oil, cooking wine, soy sauce, salt, pepper, sugar, and Maggi chicken cube. Using hands, mix thoroughly until well blended and very sticky.

  4. Place a wrapper over your hand, spread about a tablespoon of the mixture onto the wrapper, then place it between your thumb and index finger to form a cup. Using a bread knife or a small spatula, push the filling down as you turn the siomai to wrap around the filling.

  5. Garnish with green peas and/or chopped carrots. Repeat with the remaining mixture and the wrapper.

  6. Arrange in a single layer on a parchment-lined baking sheet. Cover with film and freeze for 20-25 minutes.

  7. Brush steamer basket with oil. Arrange siomai in a single layer and steam for 10-12 minutes.

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

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

  10. The recipe makes about 30 pieces; nutritional info is based on 5 shumai per serving.

  11. If using a metal steamer, line the steamer basket with steaming paper or cabbage leaves. You can also lightly grease with cooking spray prevent the siomai from sticking.