Pork Siomai

Siomai, or shu mai, with ground pork, shrimp, and shiitake mushrooms, is tasty and filling. These steamed dumplings are easy to make and delicious as an appetizer, snack, or main meal, and are a tasty addition to soups and stir-fry noodle dishes.

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 regularly. They're one of the make-ahead meals, like lumpiang shanghai, that I usually stock up on for busy weeknight dinners, midday snacks, or impromptu parties.

I like to prep and steam a few dozen each week, then freeze them in airtight containers. On days when I am too busy to cook or 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.

Ingredient notes

• Minced meat- the recipe below uses a combination of ground pork and minced shrimp. You can substitute ground chicken, ground beef, ground shrimp or crab meat, or squid, for variety. You can also omit the seafood, if you prefer, and use all meat.
•  Vegetables- I use chopped shiitake mushrooms, water chestnuts, and green onions for extra flavor and texture. You can include finely shredded napa cabbage.
• Ginger- grate the fresh ginger and press to extract the juice; this way, you reap the flavor without any bits to bite into.
• Cornstarch- serves as a binder and tenderizer, keeping the pork moist and juicy.
• Seasonings- soy sauce, sesame oil, Chinese cooking wine, salt and pepper, and Maggi chicken cube to boost flavor.
• Shumai wrappers- look for packages labeled "shu mai wrappers" or sui mai skins, which are thin, round, and made specifically for this type of dumplings. If unavailable, wonton wrappers are an adequate substitute. Use round wrappers for a more traditional look. If you have square ones, use the mouth of a drinking glass as a stencil and cut the wrappers into circles.
• Garnish- top the dumplings with green peas and diced carrots for color contrast. You can also use chopped green onions or fish roe.

How to make Pork Siomai Mixture

• Combine ground pork, cornstarch, and water in a bowl and mix thoroughly until very sticky. This velveting technique helps keep the meat moist and juicy.
• Add the vegetables and seasonings: shiitake mushrooms, water chestnuts, spring onions, shrimp, ginger, sesame oil, Chinese cooking wine, soy sauce, Maggi chicken cube, sugar, salt, and pepper.
• Mix thoroughly until very sticky to make the dumplings soft and bouncy.

How to assemble

• Place a wrapper over your hand, spread about a tablespoon of the mixture onto the wrapper, then place it between your thumb and index finger to form a cup.
• Using a bread knife or a small spatula, push the filling down as you turn the siomai to wrap around the filling.
• Garnish with green peas and/or chopped carrots. Repeat with the remaining mixture and the wrapper.

How to steam

• Place the siomai on a parchment-lined baking sheet. Freeze for 15 to 20 minutes, or until firm, before steaming to keep the wrappers intact.
• Boil water in the steamer pot and brush the steamer basket with oil to prevent sticking. Arrange the siomai in a single layer in the steamer basket and steam for about 10-12 minutes. 

How to Store

• 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 a steamer.
• Arrange the steamed dumplings in a single layer, about an inch apart, on a baking sheet, and freeze until solid, then transfer them to airtight containers so they don't stick together. They should keep well in the freezer for up to 3 months.

Serving suggestions

• Delicious as an appetizer or snack, served with a calamansi, lemon, or chili garlic dipping sauce!
• Serve for breakfast or brunch, along with other dim sum favorites such as congee or steamed spare ribs.
• Add to meat broths to make a filling soup.
• Use in pancit or noodle-and-vegetable stir-fries.

How to Reheat

• Steamer- arrange in a single layer in a steamer basket, cover with the lid, and steam for 2 to 3 minutes, or until heated through.
• Skillet- place the dumplings in a single layer, add about two tablespoons of water, cover the pan with a lid, and steam for 2 to 3 minutes, or until heated.
• 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.