How to make siomai: 5 best recipes
Pork sionmai is a traditional Chinese dumpling that originated from Huhhot. Many people across Asia devour the Chinese delicacy. Wondering how to make siomai? There are tons of recipes you can use to make your siomai. The method of preparation is almost similar in most recipes, with the difference being the ingredients used, seasoning and the amount of meat needed.
Source: UGC
Siomai calories are about 93 per serving with the total fat being 5.70 g per serving. Some siomai recipes comprise of chopped shrimps in the ingredient list. This is not necessary given personal preferences and allergies that some people have. You can substitute the shrimps with crab meat or squid. Seafood is not essential for all recipes. The following are five different ways that show how to cook Siomai.
Basic home made pork siomai
Siomai recipe is the simplest and takes less than half an hour for the food to be ready. The simple home recipe only requires a few ingredients that are readily available in the local markets. Ground pork is the main ingredient.
Ingredients
- 500 grams of ground pork
- One tablespoon of salt
- One tablespoon of ground black pepper
- One tablespoon of garlic powder, you can alternatively grate or chop fresh garlic.
- One tablespoon of onion powder, finely chopped fresh onion also works here.
- Three tablespoons of parsley cut finely
- Two tablespoons of sesame oil
- One raw egg
- A piece of siomai wrapper for wrapping
Instructions
- Use a relatively big bowl to mix the chopped and grated ingredients
- Let the mixture settle for at least one hour. This is to allow everything to marinate.
- Use the siomai wrapper to scoop one tablespoon of the meat mixture and place it at the centre of the wrapper.
- Collect the sides of the wrapper to form a cup around the filling and cover. Do the same with the remaining mixture.
- Nicely position the siomai in a single layer about a quarter-inch apart on the steamer basket and steam for not more than 20 minutes. You can extend the steaming if the siomai is not fully cooked after that period.
- Slowly remove it from the steamer and serve hot with dipping sauce.
Siomai for business
This version of siomai is unique, as it requires one to use more siomai ingredients. You can take 30 minutes to one hour preparing dinner given the preference of your pieces. A good number of small-scale businesses have embraced the idea of selling sweet siomai to their clients. This is how to make siomai for business.
Ingredients
- One kilo of ground pork. The best ratio of fat to lean meat should be 1:3)
- 1/3 cup chopped water chestnuts or turnips
- 3/4 cup of chopped carrots
- Two tablespoons or four cloves of minced garlic
- One large onion, should be minced
- A bunch of spring onions or leeks
- One egg
- Five tablespoons of sesame oil
- One teaspoon of freshly ground pepper
- One teaspoon of salt
- 5 g seasonings
- 50 large pieces or 100small pieces of small wanton or siomai wrapper
- Soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste for the sauce
Instructions
- Mix the chopped and minced ingredients in a bowl
- Place ten wrappers in atray
- weigh 100 g of siomai mixture
- have boiled water ready and brush the steamer with oil.
- Have two tablespoons of meat in each wrapper. Ensure that every wrapper has 10 grams of siomai
- Pick up the edges of the wrapper and smoothly fold it to form a basket shape. Have it enclosed but remember to keep the filling exposed.
- Gently press and pleat every side until you are done with every meat mixture.
- Place the siomai in the steamer once the water has fully boiled.
- Let it stand for 20 minutes or more, depending on the size of the pieces.
- Enjoy it with soy sauce, calamansi and sesame oil. Chilli paste is optional.
Classic Filipino pork siomai
Filipinos love snacking on siomai and having them for dinner. This traditional recipe is used in many homes in the Philippines as it produces the tastiest siomai. You can also substitute the pork to have beef siomai. The whole process is simple, with particular attention being given to the sauce.
Ingredients
- One and ½ kilo of ground pork
- 1 cup of minced shrimp
- 2 cups of water chestnuts, minced
- Five tablespoons of sesame oil
- One tablespoon of ground black pepper
- 1 cup of minced onion
- 1 cup of minced carrots
- 1-1/2 cups of minced white mushroom
- One pack wonton wrapper
- 1/4 cup scallions, minced
- Two teaspoons salt
- Garlic paste from 2 cloves of garlic
- One beaten egg
- Water for steaming
Instructions
- Mix all the grounded and minced ingredients without water
- Place one tablespoon of the mixture on the wonton wrapper.
- Fold and seal the wrapper
- Prepare the steamer by adding a coat of oil on the bottom and sides of the steamer. This prevents the pork from sticking.
- Put the wrapped pork siomai inside the steamer.
- Steam the pork siomai for about 20 to 25 minutes tops.
- Serve with soy sauce, calamansi, and chilli.
To create the wrapper, beat the eggs and mix with flour and evenly mix to get rid of lumps. Whisk the water, cooking oil and salt and let it boil. Pour in the flour when the water is boiling. Remove the mixture from the heat and gently beat it to form a ball. Split the dough into 1-1/4 inch balls. Roll individual balls on a floured board until the paper is thin and set them aside.
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How to make chicken siomai
The difference with this recipe is the swapping of the pork with ground chicken. Some people prefer chicken to pork, and that is where this recipe comes in handy. The process is also simple and does not require a lot of ingredients.
Ingredients:
- 500g of ground chicken breasts
- 500 grams of prawns
- Two teaspoons light soy sauce
- Two teaspoons dark soy sauce
- Siomai wrapper
- Four tablespoons of bread crumbs
- Salt
- Pepper
- Two tablespoons of light soy sauce
- Four tablespoons of dark soy sauce
- One teaspoon of sesame oil
Instructions
- Finely cut half of the prawns and set them aside.
- Mix the ground chicken and the finely chopped prawns in a mixing bowl
- Add light and dark soy sauce
- Add bread crumbs
- Season everything with salt and pepper
- Place the mixture in the refrigerator for about 20 minutes
- Separate siomai wrappers exclusively
- Place half a teaspoon in the individual siomai wrappers
- Pat the area around the meat with water
- Take the sides of the wrapper up over the mixture of the meat.
- Use your fingertips to press the sides together, leaving. This is to ensure that the meat is correctly exposed.
- Make the bottom area flat by gently tapping on a plate. This will set the siomai stand without problems.
- Keep wrapping until you are done.
- Look for a bamboo steamer and line it with strips of banana leaves and grease. Ensure that the oil used here is minimum.
- Nicely place the siomai into the steamer.
- Boil 2 cups of water in a pan with a rim that comfortably fits into the steamer to speed the process.
- Simmer it for 20 minutes
- Serve with soy sauce.
Pork siomai pearl balls in sweet rice
This version of the steamed dumpling siomai has similar ground pork filling like most recipes. The contrast comes when wrapping. Instead of using wonton wrappers, this recipe requires you to roll the uncooked pork meatballs in sweet rice, sometimes referred to as malagkit. The rest of the process is pretty much the same. The following recipe ill guide you on how to make siomai rice.
Ingredients
- Two cups of sweet or sticky rice, should have been pre-soaked in water
- 500 grams of ground pork
- Two whole white or yellow onion chopped fine
- Two large peeled carrots.
- Four stalks scallions or green onions chopped. Chop the white parts only
- Two whole egg
- 2/3 cup breadcrumbs
- 1/4 cup soy sauce
- Four tablespoons of rice wine
- 1/2 teaspoon sesame oil
- Two teaspoons of salt
- Two teaspoons of ground black pepper powder
- 1/2 cup soy sauce for side dipping
- Two tablespoons of calamansi juice for side dipping sauce You can alternatively use lemon juice
- noodle dish for serving stir-fried
Instructions
- To prepare the sweet rice, pre-soak the uncooked rice grains in a bowl filled with water. Ensure that the water covers each grain of rice. The rice should be soaked overnight, or at least 6 hours before cooking. Discard the water when you are about to prepare.
- To prepare the pork filling, mix the ground pork, onion, carrot, scallions, egg, bread crumbs, soy sauce, rice wine, sesame oil, salt and black pepper in a large bowl. Mix well the round meatballs approximately 1-inch in diameter. Have them in an enclosed dish and refrigerate for not less than 6 hours.
- To assemble the pork siomai, roll the pork meatballs around the bowl of sweet rice grains. Ensure that the rice grains cover the complete meatball. Have the pearl balls placed in a low round plate that will sit well inside the steamer. Allow some space approximately 1/2 inch between the Siomai as the rice grains often puff up and inflate.
- The final process is cooking. Steam the siomai or pearl balls over boiling water for half an hour. Transfer the Siomai or pearl balls to a serving platter once they are cooked.
Traditionally steamed siomai is the best. People are, however exploring other ways of making fried siomai and serving with soy sauce and calamansi. The dipping sauce made of soy sauce and calamansi is the perfect way of having your food if you have been wondering how to make siomai more deliciously. You can also complement the dish by having chilli garlic paste if you want some extra taste.
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Source: KAMI.com.gh
