Siomai, with ground pork, shrimp, and shitake mushrooms, are tasty and filling. These steamed dumplings are easy to make and delicious as an appetizer, snack, or main meal!
This siomai recipe was first published in 2013 and needed a little refresh, so I thought I'd put on my dumpling-making hat today and take new pictures and add cooking tips.
But although it took me five years and a day to finally revamp the post, I do make these steamed dumplings on a regular basis. They're one of the make-ahead meals I like to stock up for busy weeknight dinners, midday snacks, or impromptu parties.
I usually prep and steam a few dozen every week or so and then freeze them in airtight containers. On days when I am too busy to cook or just want a quick dim sum fix, I pop a few pieces in the microwave for a few seconds or steam them for a few minutes to warm up.
- Minced meat- the recipe below uses a combination of ground pork and minced shrimp. You can swap the pork with ground chicken or the shrimp with crab meat or squid for variety. You can also omit the seafood, if you prefer, and use all meat.
- Vegetables- I use chopped shitake mushrooms for extra flavor and texture. You can include finely shredded napa cabbage to add bulk or green onions to boost color.
- Ginger- grate the fresh ginger and press to extract juice; this way, you reap the flavor without any bits to bite into.
- Cornstarch- serves as a binder and acts as a tenderizer, keeping the pork moist and juicy.
- Shumai wrappers- you can use round wrappers instead of the square as they wrap around the meat more snugly. If you can't find them, use the mouth of a drinking glass as a stencil and cut the wrappers into circles.
If using a metal steamer, line the steamer basket with steaming paper or lightly grease with cooking spray prevent the siomai from sticking.
How to Freeze
- Although you can freeze the shumai uncooked, I prefer to store them already steamed, so they're ready to serve after a quick reheating in the microwave or in the steamer.
- Arrange the steamed dumplings in a single layer about an inch apart on a baking sheet and freeze until solid before transferring into airtight containers, so they don't stick together when frozen. They should keep well in the freezer for up to 3 months.
How to Reheat
- In the microwave, place a few pieces of dumplings on a shallow plate and cover with a damp paper towel. Microwave at medium power for about 20 to 30 seconds or until heated through.
- In the steamer, arrange in a single layer on a steamer basket, cover with the lid, and steam for about 2 to 3 minutes or until heated through.
- In a skillet, place the dumplings in a single layer, add about 2 tablespoons of water, cover the pan with a lid, and steam for about 2 to 3 minutes or until heated.
- Delicious as an appetizer or snack with a calamansi or lemon and chili garlic dipping sauce!
- Serve for breakfast along with other dim sum favorites.
- Add to meat broths to make a filling soup.
- Use in pancit or noodle and vegetable stir-fries.
- 6 medium dried shitake mushrooms
- 1 pound ground pork
- ¼ pound large shrimp, peeled, deveined and finely chopped
- 1 thumb-size ginger, peeled, grated, and juice extracted
- 1 tablespoon soy sauce
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 package (30 pieces) shumai wrappers
- calamansi or lemon juice to taste
- soy sauce to taste
- chili garlic to taste
- In a small bowl with warm water, soak shiitake mushrooms until softened. Using hands, squeeze liquid and then mince.
- In a bowl, combine ground pork, shrimp, mushroom, ginger juice, soy sauce, salt, sugar, and pepper until well-distributed.
- In a bowl, combine corn starch and water, Stir until cornstarch is dissolved and add to pork mixture.
- Mix pork mixture until very sticky.
- Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on the middle of the wrapper and then gather sides to form a "cup" around the filling. Repeat with the remaining mixture.
- Arrange siomai in a single layer about ¼-inch apart on a lightly greased steamer basket and steam for about 15 to 20 minutes or until cooked through.
- Gently remove from steamer and serve hot with dipping sauce.
- In a small bowl,combine calamansi juice, soy sauce and chili garlic sauce.
- The recipe makes about 30 pieces; nutritional info is based on 5 shumai per serving.
- If using a metal steamer, line the steamer basket with steaming paper or lightly grease it with cooking spray to prevent the siomai from sticking.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”