Shu mai, siu mai or siomai are traditionally Chinese dumplings filled with pork served as dim sum. Different Chinese provinces and Asian countries have variations on this dish.
Siomai has made its way to Filipino hearts, and tummies. It is not only served in authentic Chinese restaurants, but also in fusion restaurants, in fast-food joints and in street food-stalls. The Filipino siomai is usually filled with a mixture of ground pork, beef, shrimp, combined with vegetables as extenders, like green peas and carrots. It is often steamed, but now, a fried variation is also available in the market resulting in a crispy exterior. It is served with a dipping sauce made with calamansi or lemon, soy sauce and chili. Now, you can prepare this dish and enjoy it right at the comfort of your own kitchen.
Shu mai, siu mai or siomai are traditionally Chinese dumplings filled with pork served as dim sum. Different Chinese provinces and Asian countries have variations on this dish
Siomai can be done in multiples. The un-steamed siomai can be wrapped and kept in the freezer for weeks. Stocking up on this dish is a good idea so you can just take them out of the freezer and steam them anytime you feel like taking out the chopsticks and giving in on a dim sum craving.
- 1 kg ground Pork, with 3:1 lean meat to fat proportion
- 1 kg small-medium sized white shrimp (suahe), peeled
- 1/3 cup singkamas, peeled and chopped
- 1/3 cup carrots, minced
- Bunch of spring onions
- 1 egg, large
- 6 tablespoons vegetable oil
- 1tablespoon soy sauce
- Salt and pepper
- 50 pieces wanton or siomai wrapper
FOR THE DIPPING SAUCE
- ¼ kilo Calamansi
- Soy sauce
FOR THE CHILI-GARLIC SAUCE
- 1/8 kilo chili peppers
- 2 tablespoon garlic, peeled and minced
- 3 tablespoons cooking oil
- Combine all ingredients for the filling and mix thoroughly.
- Put water to boil in the bottom pan of the steamer. Grease the bottom of the second ( and third) pans of the steamer
- Spoon 1 tablespoon of filling mixture into a wrapper. Fold together edges of wrapper at the center.
- Set the soimai on the steamer. Leave to cook for 15-20 minutes.
- Meanwhile, prepare the chili-garlic paste. On a small frying pan over low heat, put cooking oil. Add garlic and sauté until garlic appears light brown. Add the chilies. Sauté for one minute and remove from heat.
- For the dipping sauce, squeeze the juice of calamansi. Pass juice thru sieve to take out seeds. Add soy sauce.
- When soimai are done, take out of steamer. Serve with dipping sauce and chili-garlic paste.