📝 About This Recipe
Transport your taste buds to the bustling night markets of Asia with these succulent, open-faced dumplings. This recipe combines tender ground pork with snappy shrimp, aromatic aromatics, and a touch of sesame oil for that unmistakable umami punch. Perfectly steamed to juicy perfection, these bite-sized treasures are the ultimate Asian fast-food staple that balances comfort and elegance in every mouthful.
🥗 Ingredients
The Filling
- 500 grams Ground Pork (use a 70/30 lean-to-fat ratio for maximum juiciness)
- 200 grams Shrimp (peeled, deveined, and roughly chopped into chunks)
- 1/2 cup Water Chestnuts (finely minced for crunch)
- 1/4 cup Carrots (finely grated)
- 3 stalks Green Onions (finely sliced)
- 4 cloves Garlic (minced into a paste)
- 1 large Egg (beaten, acts as a binder)
- 2 tablespoons Cornstarch (to hold the juices in)
Seasonings
- 1.5 tablespoons Soy Sauce (light or all-purpose)
- 1 tablespoon Sesame Oil (toasted for aroma)
- 1 tablespoon Shaoxing Wine (optional, for authentic depth)
- 1 teaspoon Sugar (to balance the saltiness)
- 1/2 teaspoon White Pepper (ground)
- 1/2 teaspoon Salt (adjust to taste)
Assembly and Dipping
- 30-35 pieces Wonton Wrappers (round or square (trim corners if square))
- 1/4 cup Chili Garlic Oil (for serving)
- 3-4 pieces Calamansi or Lime (for acidity in the sauce)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground pork and chopped shrimp. Using a spatula or your hands, mix in one direction until the meat becomes slightly tacky and sticky.
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2
Add the minced water chestnuts, grated carrots, green onions, and garlic to the meat mixture. Fold them in evenly.
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3
In a small bowl, whisk together the soy sauce, sesame oil, Shaoxing wine, sugar, white pepper, and salt. Pour this over the meat mixture.
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4
Add the beaten egg and cornstarch. Mix vigorously for 2-3 minutes; this 'slapping' motion develops the protein and ensures a bouncy, professional texture.
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5
Take one wonton wrapper and place about 1 tablespoon of the filling in the center.
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6
Gather the edges of the wrapper around the filling, pleating as you go, leaving the top open. Squeeze the middle gently to create a 'waist' and tap the bottom on a flat surface so it stands upright.
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7
Optional: Garnish the open top with a small dot of finely minced carrot or a single pea for a classic visual touch.
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8
Prepare your steamer by lining it with parchment paper (poke holes for steam) or lightly brushing the surface with oil to prevent sticking.
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9
Arrange the siomai in the steamer basket, leaving about half an inch of space between each piece.
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10
Bring water to a rolling boil in a pot or wok. Place the steamer basket on top, cover tightly, and steam on medium-high heat for 12-15 minutes.
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11
While steaming, prepare the dipping sauce by mixing soy sauce, a squeeze of calamansi or lime, and a generous spoonful of chili garlic oil.
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12
Check a siomai for doneness; the meat should be firm and the wrapper translucent. Remove from heat and let rest for 2 minutes before serving.
💡 Chef's Tips
Don't over-process the shrimp; keeping them in small chunks provides a better 'snap' in every bite. If using square wrappers, use a circular cookie cutter to trim them or simply snip off the four corners with scissors to avoid excess 'flaps'. To test the seasoning, microwave a small teaspoon of the filling for 20 seconds and taste it before wrapping the whole batch. Ensure your steamer water is already boiling before you put the dumplings in to prevent the wrappers from getting soggy. Freeze uncooked siomai on a tray first, then transfer to a bag; they can be steamed directly from frozen for an extra 5 minutes.
🍽️ Serving Suggestions
Serve hot with a side of extra-spicy chili garlic oil and citrusy soy sauce. Pair with a cold glass of sweetened iced tea or a crisp lager to cut through the richness. Accompany with a bowl of egg drop soup or stir-fried bok choy for a complete meal. Serve alongside Yang Chow fried rice for a classic 'dim sum' feast. Top with toasted garlic bits for an extra layer of crunch and flavor.