Siomai (Pork and Shrimp) with Chili Garlic Oil

This is one dish that definitely shows us how the best things can come in small packages. The dumpling delight that is siomai is a favorite in the Philippines for a reason. It is something that you can very conveniently eat on the go. And for its relatively tiny size, it does pack a ton of flavor. But if you want to have it perfectly meaty and fresh, I suggest making it on your own! Siomai is easier to create than you think. But first, let’s get those who are unfamiliar with this dish up to speed.

What is Siomai?

This delicious Chinese dumpling is something you can easily find in the streets of Manila, and many other places in the Philippines. What is it about this savory treat that makes it so irresistible? For starters, it has a great variety in flavor due to its use of shrimp, pork, onions and more tasty components. 

We get this mix of ingredients together as a filling, and then use some wonton wrapper to package it perfectly as a small, but flavorful dumpling. Now because of how famous it is, you will be able to find numerous versions of this at various price points. But if you want to make sure you are eating siomai the way it should taste– perfectly salty and meaty– I suggest learning how to create it with your own hands!

What are the Ingredients?

But first, we have to get all of our ingredients in order. Let’s start with 3 lbs. of ground pork, as well as 1 cup of minced shrimp. For seasonings, we need 12 ml. of Knorr Liquid Seasoning, 2 teaspoons of sesame oil, ½ teaspoon of salt, and ¼ teaspoon of ground black pepper.

Also gather ½ cup of minced onion, ½ cup of minced carrot, and ¼ cup of minced green onion. And don’t forget your 4 tablespoons of cornstarch, 1 egg, and of course, to create dumplings, 50 pieces of wonton wrapper. 

How to Cook Siomai

1. Mixing some of the filling ingredients together

Grab a bowl, and place your pork, shrimp, onion, carrot, green onion, and egg inside. Mix these together thoroughly. 

2. Seasoning the filling

Let’s now pour our Knorr Liquid Seasoning and sesame oil inside. Sprinkle in your salt and ground black pepper as well. And then just keep mixing until everything is evenly distributed. We will also add our cornstarch gradually. This is an essential component for absorbing the moisture from the ingredients. Just keep adding this as needed.

3. Wrapping the siomai

Now scoop a bit of your filling, and place this on a piece of wonton wrapper. Wrap this up, and repeat the same steps until you run out of filling.

4. Preparing to steam the siomai

Place your steamer liners on a steamer. Get your siomai, and arrange them on top of the steamer liners. 

5. Steaming the siomai

Here comes the part when we will mostly just wait. Steam the siomai for 20 to 30 minutes. And after that, you’re all good to go!

How to Serve Siomai

All we need to do now is transfer the siomai to a container or plate of choice. Feel free to enjoy this on its own, but I love serving my dumplings with some dipping sauces. For this, I would recomment chili oil and soy sauce with lemon or calamansi.

How to Store Siomai

Fortunately, it is very easy to store cooked siomai. And so you do not have to worry about finishing all servings after you’ve made them. Once your siomai is at room temperature, and no longer hot from getting steamed, you can place them in an airtight container. Make sure to close this tightly, and put the container in the fridge. This would help keep your siomai safe for consumption for around a week.

Can you Freeze Siomai?

Want to keep the siomai good for eating for longer than a week? You can also freeze your cooked dumplings by arranging them on a baking sheet on a tray. Transfer this to a freezer, and let it get frozen and firm. After that, put your siomai in a freezer-safe bag, and you can put them back in the freezer. This way, you are able to extend the shelf life of your siomai for about two to three months.

As for reheating, you can simply take the container out of the freezer. And you may actually steam them again. You may repeat steps four and five, but keep this steaming for just a few minutes until your siomai is as hot as you would like.

What are your thoughts on this simple, but absolutely delicious Siomai recipe? Let me know if you have any suggestions or feedback by commenting below! You can also look through the Panlasang Pinoy website for more great dishes.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Pork and Shrimp Siomai with Chili Garlic Oil

This is a recipe for pork and shrimp shumai with a topping of chili garlic oil.

Prep: 30 minutes minutes

Cook: 1 hour hour

Ingredients

Chili Garlic Oil Ingredients:

Instructions

• Prepare the shumai by combining pork, shrimp, onion, carrot, green onion, and egg in a bowl. Mix well and then add Knorr Liquid Seasoning, sesame oil, salt, and ground black pepper. Continue mixing until the ingredients are well distributed.

• Gradually add the cornstarch as needed. Note: this is a binding ingredient that helps absorb moisture from the mixture.

• Put steamer liners on your steamer. Arrange the siomai on top. Steam for 20 to 30 minutes.

• Make the chili garlic oil by mincing the garlic and Thai chili pepper in a food processor.

• Pour 1 1/2 cups of cooking oil in a wok and then add the minced garlic and chili peppers along with star anise and dried bay leaves. Turn on the heat of the stove to the lowest setting. Gradually stir the mixture while cooking for 30 to 45 minutes.

• Add vinegar, brown sugar, salt, and oyster sauce unto the mixture. Continue cooking for 3 minutes.

• Remove the star anise and dried bay leaves.

• Arrange the siomai on a serving plate and top with chili garlic oil then serve with a dipping sauce composed of soy sauce and calamansi.

• Share and enjoy!

Notes

Notes:
Oyster sauce: The recipe for chili garlic oil asks for oyster sauce. However, you can also use hoising sauce if you like it to taste more oriental and sweet.
Shrimp: Siomai will taste better with shrimp, but you can always omit this ingredient for any reason. The outcome will still be good and delicious
Brown sugar: The brown sugar in the chili garlic oil can be replaced with white sugar. If you cannot use sugar at all, Splenda or any similar sugar substitutes.

Video

Nutrition Information

Calories: 4251kcal (213%) Carbohydrates: 120g (40%) Protein: 250g (500%) Fat: 303g (466%) Saturated Fat: 110g (550%) Polyunsaturated Fat: 31g Monounsaturated Fat: 134g Trans Fat: 0.02g Cholesterol: 1148mg (383%) Sodium: 5837mg (243%) Potassium: 5093mg (146%) Fiber: 9g (36%) Sugar: 25g (28%) Vitamin A: 12754IU (255%) Vitamin C: 318mg (385%) Calcium: 465mg (47%) Iron: 19mg (106%)

© copyright: Vanjo Merano