How to Make Pork Siomai

5 from 1 vote

Pork Siomai is a savory and tender steamed dumpling filled with ground pork and seasonings, enjoyed as a popular snack or meal in Filipino cuisine.

Prep Time15

Cook Time45

Total Time1

Course: Dimsum

Cuisine: Chinese/Filipino

Keyword: dimsum recipe, pork siomai, siomai recipe

Servings: 30 pcs

Calories: 204kcal

Author: Manny

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.