Pork-Shrimp Siomai
Our family’s all time favorite dimsum. It’s a bite size meat balls with shrimps with Asian savory seasoning wrapped in dumpling wrapper and steamed.
Pork-Shrimp Siomai
Ingredients
- 1 lb ground pork
- 1/2 lb finely chopped shrimps
- 1 large egg (beaten)
- 1/4 cup minced garlic
- 1/4 cup minced green onions
- 1/4 cup fined cubed carrots
- 1/4 cup shitake mushroom (softened and chopped)
- 1 tbsp soy sauce
- 1 tbso sesame oil
- 1 tsp ground pepper
- 3 tsp garlic salt
- 1 tbsp cornstarch
- 1 tbsp rice wine
- Dumpling wrappers
Dipping Sauce
- 4 tbsp Soy Sauce
- 1 tbsp Minced green onions
- 2 tbso vinegar (or calamansi)
- 1 tbsp chili sauce
- 1 tsp sugar
Instructions
- Thoroughly mix all ingredients together except dumpling wrapper. Set aside for at least one hour.
- Set oven to 350 F. On the bottom rack, put a baking pan half-way filled with water.
- Scoop about 2 tbsp meat mixture at a time and wrap with dumpling wrapper. For convenience I use a greased mini-muffin pan.
- Generously mist with water, then cover with foil and baked on water bath for 25 minutes. Alternatively, use a steamer and steam for 30 minutes. This is the traditional way to cook it.
- Prepare dipping sauce by mixing all the ingredients thoroughly. Set aside.
- Best serve while still warm with the dipping sauce. Enjoy.
