Shumai or shaomai is actually a type of traditional Chinese dumpling; it originated from Hohhot, Inner Mongolia. This dish is commonly served as a dimsum snack in Cantonese cuisine. Variations of this dumpling appear in different areas. In the Philippines, siomai is well loved because of its savory taste and low cost. Ground pork, beef, and shrimp are commonly used. In this recipe, we use pork and shrimp. However, if you are allergic to shrimp, you can remove it or replace it with something else. In addition to meat, extenders, such as garlic, carrots, and turnip, can be used. The mixture is wrapped in wonton wrappers. Siomai is commonly steamed, but it can also be fried. What is good in this recipe? You can prepare it in advance and store it for future use.
Follow our recipe guide of easy and delicious pork and shrimp siomai.
Pork & Shrimp Siomai Recipe
- 1 cup ground pork
- 1 cup shrimps, minced
- 1 cup turnips (singkamas), minced
- 1 onion, minced
- 4 tbsp spring onions, chopped
- ¼ cup carrots, minced
- 1 whole egg, beaten
- 2 tbsp soy sauce
- 1 tbsp salt
- 24 pcs wonton wrappers
- In a mixing bowl, combine all the ingredients except for the wonton wrappers. Mix well.
- Wrap about a spoonful of the mixture into the wonton wrapper. Refer to the video above for this procedure.
- Repeat step 2 until all the mixture is consumed.
- Brush some cooking oil on the base of the steamer then place the siomai pieces properly.
- Steam for 20 to 30 minutes.
- Serve while hot with toyomansi and chili garlic oil.
Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes.
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