Siomai is a traditional Chinese dumpling. This tasty dumpling is very popular for many Filipinos. Evidence are the hundreds of stalls, eateries, and restaurants who serve them. Siomai is a very versatile dish. It can be eaten solo as a snack or served with rice to make a full meal. Selling siomai is a profitable business because an enterprising entrepreneur can sell it anytime. In fact, it has become one of the booming food cart businesses in the country.
Around the world you get to see Chinese siomai prepared in different ways but the typical method of preparing is mostly Chinese. There are many variations but the popular are fish siomai, chicken siomai, beef siomai, and the well-known pork siomai. Traditionally cooked through steaming, siomai nowadays are also served fried complimented with soy sauce and calamansi.Advertisement
If you want to learn Chinese siomai recipe and cook you own dumplings, Panlasang Pinoy shared siomai recipe, actually a Cantonese variety. It basically makes use of ground pork, shrimps, and mushrooms as the main ingredients. This delicious recipe has its oriental taste.
- 2 1/2 lbs ground pork
- 1 cup shrimp, minced
- 2 cups water chestnuts, minced
- 5 tbsp sesame oil
- 1 tbsp ground black pepper
- 1 cup onion, minced
- 1 cup carrots, minced
- 1 1/2 cups white mushroom, minced
- 1 pack won ton wrapper
- 1/4 cup scallions, minced
- 2 tsp salt
- 1 piece raw egg
- Water for steaming
Watch the cooking video here:
Here are other videos you can learn how to make your own siomai:
If you want to cook chicken siomai, here’s a great recipe and how to make your own:
Chicken Siomai (Steamed Dumplings) Recipe
½ kilo ground chicken breasts
½ kilo prawns (optional)
2 teaspoons light soy sauce
2 teaspoons dark soy sauce
4 tablespoons bread crumbs
Salt & pepper
- 2 tablespoons light soy sauce
- 4 tablespoons dark soy sauce
- 1 teaspoon sesame oil (optional)
Chop finely half of the prawns and set aside the other half. In a mixing bowl, mix ground chicken and finely chopped prawns, add light and dark soy sauce, bread crumbs and season with salt and pepper. Refrigerate for 20 minutes.
Separate siomai wrappers individually. Place ½ teaspoon in the center of each wrapper; pat the area surrounding the meat with water; bring the sides of the wrapper up over the meat mixture and press the sides together leaving using your fingertips leaving the meat exposed. Flatten the bottom part by tapping slowly on a plate for the siomai to stand on its own. Repeat the wrapping procedure until done and ready to cook.
Line a bamboo steamer with strips of banana leaves and grease with very minimal oil. Arrange the siomai into the steamer. Boil 2 cups of water in a pan with a rim that perfectly fits into the steamer. Simmer for 20 minutes. Serve siomai immediately with soy sauce or chili sauce. You can learn how to make chili sauce in the guide below:
Chili Sauce for Siomai:
* 1/8 kilo Chillies (Siling Labuyo)
* 3 tablespoons cooking oil
* 2 cloves garlic, peeled and minced
* dried shrimp or meat finely chopped or grind (Adds more flavor but optional)
Siomai Chilli Sauce Cooking Instruction:
- Combine chopped chillies, dried shrimp or meat and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.
Siomai, as Filipinos call it is one tasty dish that you can’t say no to. Beef, chicken, pork, shrimp the list of the variety just keeps on going and going. The ingredients are inexpensive, readily available in public markets and supermarket and some you’ll even find in your own kitchen.
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