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! 😀
Cooking Tips for Perfect Siomai
To achieve perfect siomai, focus on your filling consistency. Make sure to finely chop the vegetables and meat, which allows for a better texture. If the mixture feels too dry, add a bit more soy sauce or sesame oil to enhance the flavor and moisture. When wrapping the siomai, don’t overfill the wonton wrappers. A teaspoon of filling is usually enough. This ensures they steam evenly and hold their shape. Steaming time is crucial; about 15 to 20 minutes should do the trick. Keep an eye on them to avoid overcooking, as that can lead to a rubbery texture. If you have a bamboo steamer, use it for that authentic dim sum experience. Just remember to line it with parchment paper to prevent sticking.
Serving Suggestions and Pairings
Siomai is versatile and pairs well with various dipping sauces. A classic combination is soy sauce mixed with a splash of rice vinegar and a hint of chili oil for a bit of heat. For a refreshing twist, try a citrus-based dipping sauce with lemon or lime juice. Serve siomai with steamed rice to round out the meal, or place them on a platter with fresh cucumber slices for a nice crunch. If you have guests over, consider serving them with a side of hot soup, like wonton or hot and sour soup, to create a comforting dining experience. For a festive touch, garnish your siomai platter with chopped green onions or cilantro before serving to add color and flavor.
Frequently Asked Questions
What can I substitute for ground pork?
Ground chicken or turkey works great as a lean alternative. If you’re looking for something more flavorful, try using ground beef or a mix of meats.
How do I store leftover siomai?
Place any leftovers in an airtight container and keep them in the fridge for up to three days. You can also freeze them for longer storage, just make sure to separate them with parchment paper.
Can I make siomai ahead of time?
Absolutely! You can prepare the filling and wrap the siomai a day in advance. Just keep them covered in the fridge and steam them fresh when you’re ready to serve.
What dipping sauces go well with siomai?
A classic soy sauce mixed with some lemon juice is a crowd-pleaser. You can also try adding chili oil or a sweet soy sauce for a twist.
What are common mistakes when making siomai?
One big mistake is overfilling the wrappers, which can cause them to burst during steaming. Also, not chopping the veggies finely can lead to a chunky texture that doesn’t hold together well.
Steamed Pork and Shrimp Dumpling (Siomai)
Ingredients
- 1 lb lean ground pork
- ½ lb shrimp , 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
- 1/8 teaspoon ground pepper
- 1 tablespoon sesame oil
- 1 egg , lightly beaten
- 1 tablespoon cornstarch
- 24 wonton wrappers
Instructions
- 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.
Thanks for sharing your recipe. What I like about this recipe is it don’t use any bullion or mahic sarap yet it still taste good. Power up po!
Thanks Ailyne! Take care and thanks for writing!
Hi, can I make the filling a day in advance?
Yes, you can make the filling a day in advance, store in the fridge overnight and then fill the wrappers the next day. Take care and happy new year!
Any suggestion Best wonton wrapper for siomai ?
Hi MaRie,
Here in Vancouver Canada, I normally use the Double Happiness brand. I am pretty sure any brand will work fine.
Hi. We are looking for a somai recipe thats good for steaming and deep frying. Is your recipe good for both? Thank you
Hi Claude,
I have only tried steaming this siomai recipe but it should be good when deep fried too!
Made this recipe! Sarap po thank you!
from Washington State USA
You’re welcome Alyssa!
I made some Siomai and I was wondering why it seems to be dry?can I have some advice on how to make it juicy? Thank you
Hi Jessielie,
If the siomai came out dry, try reducing the amount of cornstarch. Hope this helps!
Make it 50/50 fat and lean. To lessen the flour might not bind your siomai and it will come out less chewy.
I just made this for my family and it was amazing! It’s SO good with toyomansi! Salamatpo!
You’re welcome Amangelin! Glad you were able to try this siomai recipe and had success with it 🙂
Hello, do you have any advice how to avoid wonton wrapper from turning soggy and falling of the filling? I used store bought wonton wrappers and tried my best to fill it tightly. 😅 Thanks
Hi Nina,
Based on my experience, boiling or steaming the dumplings too long make the skin fall apart and soggy. Try reducing the steaming time, adding extra time as needed. Take care and hope these help!
Do these freeze well? 🙂
Hi Annie,
Yes, these cooked siomai freeze well. To freeze, place the siomao ( without touching each other) on a baking sheet and freeze uncovered until the outside of the siomai harden. Remove the siomai from the baking sheet, store in a ziploc freezer bag and freeze again. To reheat, just microwave or steam again. Hope these help!
The best siomai recipe! Thank you for sharing 🙂 My husband really likes it!
Hi Danielle,
That’s awesome! I am glad your husband liked it. Take care and thanks for writing 🙂
Can i use fresh mushrooms?
Hi Marissa,
Yes, you can use fresh mushrooms (shiitake or button) for this recipe.
Very good recipe for Siomai ! Thanks for sharing .😊
You’re welcome Margarette! Glad you liked the recipe 🙂
What is orange topping? Please and thank you.
It’s grated carrots.
Its one of the recipes I found online that doesn’t use Magic sarap or other additives! thanks!
Hi, made your recipe this afternoon. Was great. Recently tried some siomai at the farmers market in Invercargill, New Zealand and fell in love with them. Cheers Olly
Awesome! Thanks for taking the time to write, Olly. Take care!
Sarap
hi. i am working here in riyadh. can we skip shitake or the rice wine. wine is not available here..thank u so much…
i tried ur recipe for lumpia shanghai and finally, i achieved the taste dat iv been lookin for in makin shanghai lumpia, thank u so much!!! but can i add bellpepper on it? thanks again.
please keep postin new recipe. promise and i hope u wont cease replyin on my mails..
Hi,
Glad to hear from you! Yes, you can skip the rice wine and shitake or you can replace the shitake with white button mushroom, whichever works for you. For the lumpia, you can definitely add green bell pepper, just chopped them in small cubes. Thanks again for writing!! Take care 🙂 🙂
What’s that orange on top of the siomai? carrots?
Hi Cindy,
Yes, it’s grated carrots 🙂 🙂