Pork Siomai Recipe

An easy Pork Siomai Recipe made of ground pork mixed with spring onions, salt, pepper, cornstarch, oyster sauce, cooking wine, shrimp, and sesame oil. Wrapped in dumpling wrappers, steamed, then topped with some chili oil for a delicious spicy kick.

Pork Siomai Recipe :

Ingredients

• ½ kilo ground pork
• Bunch of spring onions, chopped
• 1 tablespoon salt
• 1 tablespoon white pepper
• 2 tablespoons cornstarch
• 1 tablespoon oyster sauce
• 1 tablespoon cooking wine
• ¼ cup chopped shrimp
• Sesame oil
• Dumpling wrapper
• Chili oil

Steps:

1. In a bowl mix in ground pork, spring onions, salt, pepper, cornstarch, oyster sauce, and cooking wine. Mix well. Add in the chopped shrimp and sesame oil. Mix until well combined. 
2. Prepare a dumpling wrapper by placing it in the middle of your hand, holding it like a cup. Add in a forkful of the mixture in the middle. Using your fingers, gather them on the sides to form into a cup. Press the meat down to flatten. Repeat and set aside.
3. Transfer these into a lined bamboo steamer, do not overcrowd. Top with more shrimp on top. Heat enough water in a pot and place the bamboo steamer on top. Steam for 10 – 15 minutes.
4. Serve hot, with chili oil!

Where did Siomai come from? (saan nagmula ang siomai ?)

Sometimes called “ShuMai” or “shāomài” and many more variations are a type of Chinese dumplings but known to many Filipinos as “Siomai”.  This delicacy is said to have come from Hohhot, Mongolia around 1368 – 1644 and in the Song Dynasty, China at around 1644 – 1912. Served as a side dish to tea houses and spread around my merchants around china then soon spread around the world.

Pork and Shrimp siomai recipe (paano gumawa ng siomai)

To start with, what are the ingredients used in the pork siomai? (sangkap ng pork siomai) This  shrimp pork siomai recipe simply mix; ground pork with spring onions for flavor, salt and pepper to taste, and cornstarch to help bind everything together, with the addition of seasonings like oyster sauce and cooking wine. Adding some chopped up shrimp with the nutty taste of sesame oil. To wrap the siomai, place the dumpling wrapper on the palm of your hand, then form a ‘cup’-like gesture, place the filling inside, gathering the ends with your fingers, packing and flattening the top. Repeat till all the fillings are done. Transfer these into a lined bamboo steamer, making sure not to fully pack these in together. Top with more shrimp on top. Steam this over a pot of already boiling water. Steaming for 10 – 15 minutes then serve hot topped with some chili oil!

Embraced by many FIlipinoes and changed to suit their palettes, you can find this meaty dumpling form anywhere all around Binondo or Manila’s Chinatown, to quick breakfasts at fast food chains, snacks you can find at street stalls or smaller stalls inside and outside the malls, over soups, noodles, and rice for lunch or just by itself slathered in soy sauce or chili sauce as a snack. Eaten at parties or simple get-togethers, it’s a yummy dish that can suit almost any occasion. You can even start a small business (pork siomai recipe pang negosyo) with this.

Questions :

• How many minutes to steam siopao ?

Bigger sized siomai can take around 10 – 15 minutes while smaller ones can take around 7 – 10.

• How to know if the siomai has cooked completely ? (Paano malalaman kung luto na ang siomai)

To check, you can poke the middle of the siomai, if the juices come out clear then it’s done. But if it is still red or pink then it might need 3 – 5 minutes more.

• Additional ingredients ? 
  • Siomai with Cheese. Sometimes you’ll also find siomai recipe with flour as flour is sometimes used to bind the beef and other ingredients together, these are also used as a filler making the weight heavier.

• Varieties of siomai you can find in the Philippines
  • Pork siomai recipe pinoy style (Filipino-Chinese pork siomai recipe) – a regular pork siomai recipe without shrimp, sometimes with some fillers like mushrooms, carrots, and many other ingredients, you can also find them with a grinded or whole shrimp.
  • Japanese pork siomai recipe – in the Philippines, Japanese siomai is a popular item in the ‘Master Siomai’ franchise. This version uses seaweed (nori) as the wrapper instead of the typical dumpling wrapper, sometimes the pork filling has kani (crabsticks) in the middle.
  • Pork siomai recipe with mushrooms (pork mushroom siomai recipe) – adding mushroom for the flavor and texture.
  • Beef siomai recipe – using ground beef instead of pork.
  • Beef and pork siomai recipe – a mix of both pork and beef.
  • Fried siomai – siomai that’s been steamed then fried with a bit of oil till the sides are crisp. in other versions these are deep fried while frozen.

Other Yummy Chinese Recipes!

• Soy Pepper Pork
• Beef Hofan (beef stir-fried with noodles)
• Chili Garlic Oil
• Chili Garlic Shrimp
• Siopao Asado
• Yang Chow Fried Rice
• Siomai Soup

Pork Siomai Resipi: (Tagalog version)

Mga Sangkap :

• ½ kilo giniling na baboy
• Mga dahon ng sibuyas, hiniwa ng maliliit
• 1 kutsarang asin
• 1 kutsarang puting paminta
• 2 kutsarang cornstarch
• 1 kutsarang oyster sauce
• 1 kutsarang cooking wine
• ¼ tasa tinadtad na hipon
• Sesame oil
• Dumpling wrapper
• Chili oil

Paano Lutuin :

1. Sa mangkok, haluin ang giniling na baboy, dahon ng sibuyas, asin, paminta, cornstarch, oyster sauce, at cooking wine. Pagkatapos, haluan ng hipon at sesame oil.
2. Maghanda ng dumpling wrapper at ilagay ito sa gitna ng kamay, hawakin ito na parang tasa. Ipasok ang laman sa gitna. Gamit ang mga daliri, pakonti-konting tipunin ang mga gilid para makabuo ng tasa. Patagin ang itaas. Ulitin at itabi.
3. Ilipat ang mga ito sa bamboo steamer, huwag siksikan. Lagyan ang itaas ng hipon. Uminit ng palayok na may tubig at ilugar ang bamboo steamer sa itaas nito. Isteam ng 10 – 15 minuto.
4. Ihanda ng mainit na may kasamang chili oil.