Pork Siomai Recipe
This Chinese dumpling is so popular among Filipinos and at dimsums.
Servings 6
Calories 245kcal
Ingredients
- 1 pound ground pork or chopped pork
- ½ cup shrimp or 15 medium shrimp coarsely minced
- 5 water chestnuts minced
- 2 tablespoons Shao Hsing rice cooking wine
- 1 ½ tablespoons soy sauce
- 1 ½ teaspoons sesame oil
- ½ teaspoon salt
- ¼ ground pepper
- ¼ cup carrot finely diced
- ¼ cup green onion chopped
- Siu mai wrappers or wonton wrappers
- 1 egg white
- 1 ½ tablespoons corn starch
Instructions
- Peel, devein and chop shrimp.
- Finely dice water chestnuts and carrots. Divide carrots into half.
- Crack an egg and set aside egg white.
- In a bowl, combine ground pork, shrimp, egg white, green onion, water chestnut, ½ of carrots, rice wine, soy sauce, sesame oil, salt and pepper. Mix well.
- Add cornstarch and blend well.
- Cover with saran wrap and refrigerate for ½ to an hour.
- When ready to make siomai take a wonton wrapper and place it in your palm. Take a spoonful of the meat mixture and place it in the center of the wrapper. There are many ways to do this but try whatever is easier for you. Using your other hand gather the wrapper up with your fingers forming a cup. Note: If you watch my video I showed different ways of wrapping wonton.
- Add 8 cups of water in the steamer. Turn on the heat and once it simmers lower the heat. Cover the lid with cheese cloth.
- Steam the dumpling for 12-15 minutes. Add more cooking time if siomai are bigger. Serve with lemon or calamansi with soy sauce or chili sauce. Enjoy!
Nutrition
Calories: 245kcal | Carbohydrates: 4g | Protein: 16g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 583mg | Potassium: 280mg | Vitamin A: 935IU | Vitamin C: 2.1mg | Calcium: 31mg | Iron: 1.1mg