April 25, 2020

Pork-Shrimp Siomai

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

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Ingredients Method

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

Method
 

  1. Thoroughly mix all ingredients together except dumpling wrapper. Set aside for at least one hour.
  2. Set oven to 350 F. On the bottom rack, put a baking pan half-way filled with water.
  3. Scoop about 2 tbsp meat mixture at a time and wrap with dumpling wrapper. For convenience I use a greased mini-muffin pan.
  4. 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.
  5. Prepare dipping sauce by mixing all the ingredients thoroughly. Set aside.
  6. Best serve while still warm with the dipping sauce. Enjoy.
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Filed Under: Small Plates/Appetizers
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