This is a quick and easy recipe for pork siomai (shumai). This is the recipe that I refer to most of the time because it is simple and straightforward. It also allows me to enjoy my favorite siomai version in 30 minutes or less.
If siomai or shumai is something new to you, allow me to talk about it a little bit first before starting with the tutorial on how to make one.
Shumai is a type of Chinese dumpling. It can be made from different types of meat and vegetables (with the addition of seasonings and spices). The ingredients are mixed altogether and secured in a wrapper.
This recipe is a version of Siomai in the Philippines. It uses pork, a little bit of shrimp, along with egg and vegetables. The egg serves as the binder with the main function of holding all the ingredients together. It also prevents the mixture from crumbling. Siomai is usually cooked by steam, or through a method known as steaming. It is best eaten with a dip composed of soy sauce and calamansi and a spoonful of spicy chili garlic paste.
I made this over the weekend. While Dey and I were out enjoying the nice weather, we decided to visit a newly opened Filipino supermarket in Chicago. I heard that the Jollibee and Red Ribbon branches within the property just opened too. By the way, this is a Filipino fast food chain and bake shop respectively. The line was not that long. I was able to place my order within 15 minutes. However, it was quite unfortunate to wait around 40 minutes for our order to be completed, so I decided to go around the supermarket to check for hard to find ingredients. Sure enough, there was fresh calamansi (calamondin) and some fresh malunggay. Both these ingredients can rarely be seen fresh or unfrozen in this part of the world. I thought of making siomai right away (and planned to feature it in this blog); while the malunggay is intended for the different chicken tinola dishes that I will be featuring over at Panlasang Pinoy. The long wait for our order turned out to be a good thing.
How to Make Pork Siomai (Shumai)
It might look complicated, but siomai is easy to make. If you are learning how to cook and would like to try easy recipes, go for this. All that we need to do is to make sure that all the ingredients ready (this means that meats and veggies are minced and cut properly), mix them all together, and wrap in a wonton wrapper. Steam it quickly and then it’s ready to eat. See the recipe below for the steps.
- 1½ lbs ground pork
- 6 pieces medium shrimp
- ½ cup Jicama (singkamas) - optional
- 1 medium yellow onion
- 1 medium carrots
- ½ cup mushrooms
- 1 egg
- 1½ tablespoons sesame oil
- ½ teaspoon ground black pepper
- 2 teaspoons salt
- 1 pack won ton wrapper (shumai wrapper)
- Mince the carrot, onion, mushroom, and shrimp. Place all the minced ingredients in a large mixing bowl.
- Add the ground pork, sesame oil, salt, pepper, and egg. Mix until all the ingredients are well blended.
- Scoop 1 to 1½ tablespoons of the shumai mixture. Put it in the middle of a Won ton wrapper. Secure while leaving the top open.
- Arrange the wrapped siomai into a steamer. Steam for 20 to 25 minutes.
- Serve with chili garlic paste and a dip of soy sauce and calamansi (or lime).