Siu Mai

Siu mai Ingredients:

Siu mai fillings can vary slightly, but here’s a classic pork and shrimp version with some options for customization:

 Protein:

     1 pound ground pork (at least 20% fat for juiciness)

     ¼ pound shrimp (peeled, deveined, and coarsely chopped)

     Optional: You can substitute or add other proteins like minced chicken or finely chopped mushrooms.

 Aromatics:

     1 medium onion, minced

     3 cloves garlic, minced

     1 thumb-sized ginger, grated (and juice extracted)

 Seasonings:

     1 tablespoon soy sauce

     1 teaspoon salt

     ½ teaspoon ground black pepper

     ½ teaspoon sugar

     1 tablespoon oyster sauce (optional)

     1 tablespoon sesame oil

 Binders:

     1 ½ teaspoon cornstarch

     1 egg, beaten

 Vegetables (optional, for texture and flavor):

     ¼ cup carrots, grated

     ¼ cup water chestnuts, finely minced

     ¼ cup mushrooms, finely chopped

     ½ cup scallions, minced (divided – half for filling, half for garnish)

 Wrappers:

     30-40 siomai/wonton wrappers (round or square, 3 1/4 inches or 8cm)

Siomai Production Steps:

1. Prepare the Filling:

     In a large bowl, combine the ground pork, shrimp, and all the aromatics (onion, garlic, ginger).

     Add the seasonings (soy sauce, salt, pepper, sugar, oyster sauce if using), sesame oil, cornstarch, and beaten egg.

     If using vegetables, incorporate them now (carrots, water chestnuts, mushrooms, half the scallions).

     Mix everything well with your hands until evenly combined and sticky.

2. Assemble the Siomai:

     Have a small bowl of water nearby to moisten your fingers as you work.

     Lay a wonton wrapper flat on your palm.

     Place a spoonful of filling in the center of the wrapper.

     Pinch the sides of the wrapper together to form a pleat, then bring the top corners together to form a pouch, leaving the top slightly open.

     You can create different shapes by pinching and pleating the wrapper in various ways.

     Repeat with remaining wrappers and filling.

3. Steaming:

     Fill a steamer basket with a few inches of water and bring to a boil.

     Lightly grease the steamer basket or line it with parchment paper to prevent sticking.

     Arrange the siomai in the steamer basket with some space between them to allow for steaming.

     Steam for 15-20 minutes, or until the filling is cooked through and the siomai are translucent.

4. Serve and Enjoy:

     Once steamed, carefully remove the siomai from the steamer and arrange them on a plate.

     Garnish with the remaining chopped scallions and additional toppings of your choice, such as chili garlic sauce, soy sauce with calamansi, or chili oil.

Tips:

 You can experiment with different flavorings by adding a pinch of five-spice powder or a splash of Shaoxing wine to the filling.

 Make sure your steamer basket is hot and the water is boiling before adding the siomai to ensure even cooking.

 Don’t overfill the siomai wrappers, as they may burst during steaming.

 Leftover siomai can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.