Tomorrow is the first day of the Chinese New Year. Tonight, families will be gathering and eating together. There will be plenty of food on the dinner table. There will be for sure left-over food and will be eaten tomorrow. 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. Egg and cornstarch are used to bind the mixture together. It is then wrapped in wonton wrappers and steamed.
I was able to make siomai for my family over the weekend. It was really good, especially when dipped in lemon juice and soy sauce dipping sauce. I just have to make sure that I make more next time. Gung Hay Fat Choy! 😀
- 1 lb lean ground pork
- ½ lb shrimps, peeled, deveined and finely chopped
- 3 large dried shitake mushrooms
- ¼ cup shredded carrots
- ¼ cup chopped green onions
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine or rice wine or sherry
- 1 teaspoon salt
- ⅛ teaspoon ground pepper
- 1 tablespoon sesame oil
- 1 egg, lightly beaten
- 1 tablespoon cornstarch
- 24 wonton wrappers
- Soak the mushrooms in hot water for 20 minutes. Drain, remove the stems and chop finely.
- In a large bowl, thoroughly mix all the ingredients until well blended. Cover with plastic wrap and refrigerate for 20 minutes.
- Fill center of wonton wrapper with a tablespoonful of the filling. Wrap the edges around the filling and flatten the top with the back of a spoon. Repeat with the rest of the wrappers and filling.
- Lightly dust the bamboo steamer with flour (or brush stainless steamer with oil) and steam the siomai for 10-15 minutes.
- Serve with lemon juice and soy sauce dipping sauce.