Recipe: Perfect Steamed Siomai

Recipe: Perfect Steamed Siomai Delicious, fresh and tasty.

Steamed Siomai. Some of the traditional foods to serve are whole fish, chicken, duck, barbecue pork, vegetables and steamed dumplings (siomai). Siomai is a popular dim sum dish which consists of ground pork or shrimp or both, carrots, dried mushrooms, green onions and flavored with soy sauce, Chinese wine, salt, pepper and sesame oil. Siu Mai is the first thing you grab off the trolleys when you descend upon your favourite Yum Cha.

Also see Japanese Shumai (smaller, topped with peas!) Arrange the siomai in the steamer basket.

Put the assembled siomai into the steamer basket or bamboo steamer.

Consider placing pieces of napa cabbage in the bottom of the steamer before you put the siomai in.

You can have Steamed Siomai using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Steamed Siomai

1. You need 1/4 kg of ground pork.

2. You need 1/4 kg of shrimp.

3. You need 1/4 cup of diced carrots.

4. Prepare Half of a bulb onion.

5. You need 2 cloves of garlic.

6. It’s 3 tbsp of Sesame oil.

7. Prepare of Oyster sauce.

8. You need of Salt.

9. You need of Pepper.

10. You need of Siomai wrapper.

The cabbage will prevent the siomai from sticking to the steamer basket.

Shumai is a Cantonese style dumpling made of pork, shrimp, and shiitake mushrooms.

This delectable Siu Mai or Siomai recipe will remind you why it is one of the favorite dim sums in the world.

Siomai is originally a traditional Chinese dumpling often served as Dim Sum but somehow it has been assimilated by Filipinos as well.

Steamed Siomai instructions

1. Mince the carrots, onions and garlic. The finely chop the better..

2. In a bowl, mix all the vegetable, ground pork and shrimp. Then add all seasoning and sesame oil. Make sure to mix evenly..

3. Taste test your mix by frying one teaspoon on a pan with oil. Adjust seasoning according to your taste..

4. Once satisfied with the taste test, start wrapping the meat with the siomai wrapper. (check out another of my recipe titled "How to fold a Siomai") The amount of meat should not overflow the wrapper when sealed. A good looking siomai has a rose bulb pattern. Practice makes perfect..

5. Brush a small amount of cooking oil on your steaming tray to prevent the siomai from sticking. Arrange the siomai so that they wont stick together..

6. Steam for 20-30 minutes per batch or until the meat is cooked and the wrapper tender. Serve hot with some garlic sauce on the sides..

A testament to this are the Siomai corner stalls that you can find everywhere, be it in malls, bus stops, night markets and places where you think people might just get hungry and needs to get a quick bite into these moist, hot and flavorful snack.

This meal is served as breakfast for energy.

But in other areas, this is eaten for lunch and dinner.

Roasting and steaming are two ways in which they make this dish.

The use of vinegar in this dish increases appetite.