This Chinese dumpling is so popular among Filipinos and at dimsums.
Course Appetizer, Main Course
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
1poundground porkor chopped pork
½cupshrimp or 15 medium shrimpcoarsely minced
2tablespoonsShao Hsing rice cooking wine
1 ½tablespoonssoy sauce
1 ½teaspoonssesame oil
Siu mai wrappers or wonton wrappers
1 ½tablespoonscorn starch
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!