"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Tuesday, December 02, 2008

Pork Siomai (Shu-Mai)


This is a re-post from my old kusina.

I got this recipe from The Book of Chinese Cooking by Jasper Spencer-Smith.

(Karen also has a post on the basic recipe for siomai here, including the recipe for the wrapper.)

My sons and I love these. Also a good finger food to bring during Pinoy get-togethers.

Ingredients:
3/4 pound ground pork
1/4 pound raw shelled shrimp, ground
(Believe me, I used a scale to measure these, but of course, you can approximate.)
1-1/2 tbsp soy sauce
1/2 tbsp Chinese rice wine or dry sherry
1/2 tbsp sesame oil
1/2 tbsp sugar
Dash of pepper
1 egg white
1-1/2 tsbp cornstarch
won-ton skins (I buy Nasoya brand)
green peas or chopped hard-cooked egg yolks for garnish

(Note: I usually buy pork chops then grind them using my Kitchen Aid attachment, since I can't find ground pork for sale here. I grind other ingredients as well, like the shrimp. when making lumpia, I also grind the garlic, onions, and other veggies.)

Procedure (I revised according to how I made it):
To make filling: Mix together ground pork, ground shrimp, soy sauce, rice wine or sherry, sesame oil, sugar, pepper and egg white until mixture is well blended and smoth. Stir in cornstarch.

Place filling in a storage bag and cut one corner big enough for the content to squeeze through. Place about 1 tbsp or so of filling in the middle of wonton skin and gather the skin around the filling. Alternatively, you can use a cookie scoop. Dip a spoon in water and use to smooth the surface of the meat. Garnish by placing a green pea or chopped egg yolk on top of meat.


Repeat with the rest of the wonton/filling. Line a steamer (or bamboo steamer) with a damp cloth; place each siomai about 1/2 inch apart so they don't stick together; steam over high heat 5 minutes or until done (do not overcook). Serve with your fave dip (I use soy sauce/kalamansi juice as a dip. When I was in PI, I used to like it with chili paste.)

19 comments:

  1. manang K, lovely sio mai, makes me really hungry. i haven't made it good enough like fr. the dim sum we get from the restaurant. pag punta mo dito dadalhin kita don pramis!

    ReplyDelete
  2. Hi Manang,

    What do you think is the vinegar for?
    thanks,
    Tina

    CHICHARON
    Materials:
    1 kilo of pork skin 4 tbsp. vinegar
    1 tsp. salt vetsin and pepper

    ReplyDelete
  3. thanks for the recipe! i have a few questions though, do we really need the shelled shrimp and the rice wine for siomai??? what if i exclude them from the recipe? will that make a difference?? im sorry if im asking stupid questions, i just wanted to make my siomai better.. hehehe! thanks again!

    ReplyDelete
  4. hi john,
    i do think it makes a difference if you remove these two key ingredients(both contribute smell and taste that are significantly different from the other ingredients). I have not tried making siomai without them.

    ReplyDelete
  5. How many wonton wrappers are in a package?

    ReplyDelete
  6. Hi. I have a question myself. I know shrimp is a good ingredient, but its hard to find fresh shrimp here. If its not fresh, the siomai winds up tasting really bad. Can I substitute shrimp with shiitake mushrooms?

    ReplyDelete
  7. hi traveldoc,
    I have no idea how it will taste using shiitake mushroom instead of shrimps. I buy the frozen shrimps from Hannaford,which come de-veined and decapitated already, so I only remove the shells and grind it together with all the other ingredients.

    ReplyDelete
  8. THE PICTURE LOOKS REALLY YUMMY... Thanks for sharing your recipe... i cant wait to try them :)

    ReplyDelete
  9. They are very authentic-looking, Manang. Siguradong masarap sila!

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  10. Hi Mely,
    Well, they sure do not taste like meatballs. haha! I think the shrimp and the sesame oil makes the difference. There were those who commented in my old kusina that they liked this recipe.

    ReplyDelete
  11. hi manang, i want to ask about the rice wine is it similar to rice vinegar? and about the dry sherry, all i saw was sherry wine...should i get that or meron tlagang dry sherry sa grocery? thanks...

    ready to make siomai except for these 2 ingredients.

    ReplyDelete
  12. Hi ellen,
    rice wine really smells like wine while rice vinegar really smells and tastes like vinegar. sherry wine I think is same as dry sherry. I would get rice wine and whatever sherry. :)

    ReplyDelete
  13. just ate siomai, last sat, love it, thanks for sharing it

    ReplyDelete
  14. Wow Manang K, Ang sarap naman! Simple lang pala. Thanks for sharing the recipe!

    ReplyDelete
  15. do you have any suggestion where can i buy wanton wrapper...




    rox

    ReplyDelete
  16. Hi rox,
    I get the wonton wrapper in the produce section of the grocery store here where they have refrigerator shelves that also has veggies in plastic bags, and tofu, etc.

    ReplyDelete
  17. Hi Manang,

    Why do we have to line the steamer with a damp cloth. can we cook the siomai without the cloth?...and also, is it ok to use chicken instead of pork? I really would love to cook this but we do not have pork here:(

    ReplyDelete
    Replies
    1. Hi Anonymous, The damp cloth will prevent too much steam from accumulating (which might condense and "rain" on the siomai, making your siomai too soggy). You might drown your siomai if you steam without the cloth. Using chicken instead of pork is a matter of taste preference, and will surely alter the taste, but I bet it will still taste great!

      Delete
  18. Hi manang can i replace it with chicken? And same ing.pa rin gamitin..i tried d pork and my husband loves it.thank you:-D

    ReplyDelete

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