Pork siomai is one of the popular dimsum that Pinoys love and it has become one of the favorite street food. That is why siomai food carts still exist today. Not only it is convenient to eat because it is served like fishballs in small paper trays, it is a healthy dimsum because it is steamed and not fried like most street foods.
The pork siomai recipe I have here is a simple and consist only of pork and grated turnip as an extender. It’s up to you if you want to put minced shrimp for extra savory flavor but it is optional. If you are in a tight budget or you are planning to sell it, you can use shrimp cubes or shrimp powder to substitute it with shrimp.
Pork Siomai: A Filipino Classic That Comforts
One of the most loved dim sums, pork siomai, has found a special place in the hearts and tummies of many Filipinos. From its Chinese roots to making it as familiar as most town and city treats in the Philippines, this delectably savory dish never fails to please everyone be it grabbing a quick bite from some corner or having a full meal with family.
The affair of this meaty delight started with the memories of my Lola Nita, who always made it a point to prepare homemade siomai every Sunday. She lay the ingredients out on the kitchen table, and we would stand there for hours to see how carefully she would wrap each morsel. Now that I am older, I carry on the tradition. But I’ve made it a little easier, so perfect for novice cooks to try their hand at this fantastic dish at home.
A Street food Favourite: Now a A Staple in the Family Kitchen.
Siomai is a street food favorite in the Philippines for ages. If you’ve walked around really bustling public markets and yards of schools, chances are you can’t miss the siomai vendors peddling goodies to grab, served on small paper trays with soy sauce on the side, calamansi for dipping, of course. You can easily understand why the food has survived this long. It tastes good and is filling, for one, but what stands out most is its healthiness: it’s steamed instead of fried.
This steamed snack became popular and spread from a street food stand into kitchens. It remained one of the easiest foodstuffs to prepare and can be found as a good appetizer or as a full meal. It is great when served over noodle soup. My uncle Berto is one who is based in Cebu, and he ensures that he keeps reminding us that his food culture, with regard to siomai, goes beyond just a dish. He reminisces about how, during rainy days, he had a steaming bowl of siomai soup, and I, too, take after that on wet days.
A Simple Pork Siomai Recipe That Packs a Punch
What I loved most about this version is how simple it is. No complex ingredients-necessities like ground pork are mixed in with grated turnip to provide a bit of crunch. For making it feel a notch higher, mince shrimp can be added; however, if you are on a tight budget, shrimp cubes or shrimp powder could easily be a substitute for that seafood flavor without much cost.
The actual process of wrapping, once all the ingredients are combined, can be sort of therapeutic. As I fold each and every one of them, I somehow look back and really marvel at those afternoons spent within my childhood home, admiring Lola Nita’s nimble fingers as she crafted each piece. For newbees, don’t worry much about perfect folds- it’s what’s tasted that really matters.
Cooking Tips and Techniques
Traditionally, steamed is the only method used in preparing this dish. To prevent sticking of your dumplings to the steamer, it’s good to apply a thin coat of oil at the bottom of the steamer plate before placing them down. Tuck the pieces an inch apart from each other to give room to expand as they cook.
Actually, my cousin Mia taught me this trick: boil first the water in a steamer, then put inside the pork siomai. That way, you are cooking at a constant temperature right from the beginning, so that the dumplings come out full of juicy filling. Steam them up for about 30 to 45 minutes, and you are rewarded with a heaping plate of plumpy tender dumplings perfect for sharing with friends and family.
Pork Siomai Soup: A Hearty Twist
Did you know you can turn this dish into a hearty soup? My mom from Batangas always prepares pork siomai soup in cooler evenings. She uses chicken or beef bones to boil up a rich broth and adds such depth and flavor to the soup. Into this broth, she throws in chopped onions, cubed carrots, and shredded cabbage. At the same time, the raw dumplings would simmer in the soup for almost 30 minutes.
This product will be a comforting bowl of soup that is at the same time nourishing and flavorful enough for those days when you want to be warm and chock-full. Great way to enjoy the dumplings in a new and exciting form, adding a variety to siomai experience.
A Dish for Every Occasion
Whether served as a snack, with a bowl of rice, or added to a soup, siomai remains to be one of the most versatile dishes that can be prepared. It’s a testament on how a simple recipe could bring so much joy and satisfaction, much like my grandmother’s cooking always brought our family closer together.
So, if you’re on the hunt for a dish that is easy to prepare but full of flavor and history, there really is nowhere else you can go. The dish isn’t just food; it’s a piece of heritage, a family tradition, and comfort that leaves people wanting more.
How to Make Pork Siomai
Ingredients
- 1/2 kilo ground pork w/o fat grind two times
- 1/2 cup grated turnips squeeze out the juice
- 1 tbsp. chopped spring onions
- 1/2 tsp salt
- 1 pc raw egg
- 2 Tbsp. soy sauce
- 2 Tbsp. cornstarch
- 1 Tbsp. MSG
- 30 pcs small siomai wrappers
Instructions
How to make pork siomai:
- Mix together all ingredients. Wrap by spoonfuls in wrapper. Brush steamer plate with oil; arrange siomai at least 1 inch apart, so they will not stick together when cooked.
- Boil water in steamer before placing the steamer plate. Steam for 30-45 minutes Serve with soy sauce and calamansi juice.
How to make Siomai Soup:
- Make broth with chicken or beef bones. Add to broth 1 finely chopped onion, cubed carrots, and shredded cabbage. Drop siomai (uncooked) one by one into boiling broth and cook for 30 minutes.
Notes
Cooking Tips:
Use Chilled Ingredients for a Better Texture
Cold or very chilled ground pork and other ingredients ensure that your siomai stays firm. This prevents the fat in the meat from melting too fast, which would otherwise leave you with a mushy filling. Prepare your ingredients beforehand and store them in the fridge before you need to mix them for best results.Do Not Overstuff the Dumpling Wrappers
Wrapping just requires a spoonful of the filling for the need not to overfill. This might cause tears on the wrapper or hard cooking to the outside side of the siomai if it gets overcooked as compared to the center area. Serving with the right amount of portions, the siumai will steam well and be eye-catching as it has a neat appearance.Steam Over Boiling Water for Even Cooking
You must always boil the water in a steamer and then add your siomai. The steam will distribute evenly so that the siomai cooks thoroughly without making it soggy. Also, maintain the tight cover of the lid so that the heat remains consistent.
Thanks for this pork siomai recipe! I’m looking for this kind of simple and it has very few ingredients.
Hi Julian, I’m glad you like this pork siomai recipe! thanks for visiting this blog!