Siomai (Shao Mai or Siu Mai) is a popular dim sum snack in the Philippines usually filled with pork and served with soy sauce, calamansi, and chili sauce. These steamed dumplings are easy to make at home and can be made in advance.
Dumpling wrappers (about 30)
1 lb ground meat (I used chicken & pork)
½ c shrimp (shelled & chopped)
½ c shitake mushroom (soaked & chopped)
2 tablespoon soy sauce
2 teaspoon salt
½ teaspoon ground pepper
2 teaspoon garlic powder
2 teaspoon onion powder
2 scallions (trimmed & chopped)
1 small carrot (minced)
½ onion (minced)
about ¼ c cilantro – leaves & stems (chopped)
1 tablespoon cornstarch
1 tablespoon sesame oil
1. In a large bowl, combine all ingredients for the filling. Mix well.
2. Scoop about a tablespoon of filling onto the center of each wrapper, gather the sides up to form ripples (water may help the sides stick together), and flatten the bottom. Repeat. These dumplings may also be frozen.
3. When ready to steam, bring water to a boil. Grease or line the steamer with parchment paper (with holes so steam can come up).
4. Arrange siomai in the steamer tray and steam until cooked through, for about 10 minutes.
5. Serve right away with dipping sauce of soy sauce, calamansi, and chili sauce.
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