Steamed Siomai Recipe

Siomai is deeply rooted in Chinese cuisine, but over the years, it has been adopted into other cultures where new variations have been created. They’re incredibly popular in Asian countries, and you can mostly find them in dim sum restaurants or as street food. While you can find frozen premade siomai in grocery stores, try making them yourself with our siomai recipe!

Meal: Breakfast, Lunch
Cuisine: Chinese

Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Yield: 6 servings (30 pieces)

Ingredients

Dipping sauce

• 2 cloves of garlic, minced
• 3 tbsp of light soy sauce
• 2 tbsp of Chinese rice vinegar
• 2 tbsp of sesame oil

Siomai

• 6 dried shiitake mushrooms
• 450g of ground pork
• 110g of shrimp, peeled, deveined and finely chopped
• 1 small ginger, grated and juice extracted
• 15ml of soy sauce
• 1 tsp of salt
• ½ tsp of sugar
• ½ tsp of pepper
• 1 tbsp of cornstarch
• 30ml of water
• 30 pieces of siomai wrappers

Equipment

• 1 small bowl
• 3 bowls
• Steamer

Directions

• In a small bowl, combine garlic, light soy sauce, Chinese rice vinegar and sesame oil and mix. Set aside.
• In a bowl with warm water, soak the dried shiitake mushrooms until softened.
• Squeeze the liquid out and mince.
• In a separate bowl, add mushroom, ground pork, shrimp, ginger juice, soy sauce, salt, sugar, and pepper.
• Using your hands, mix until it is thoroughly combined.
• In another bowl, combine cornstarch and water. Mix until the cornstarch is completely dissolved.
• Add the cornstarch slurry to the pork and mix until sticky.
• One at a time, take a siomai wrapper, scoop a tablespoonful of filling onto the middle of the wrapper and gather the sides, folding it in to form a cup around the filling. Repeat with the rest.
• Arrange the siomai ¼-inch apart in the steamer and steam for 20 minutes.
• Remove from the steamer and transfer to a plate. Serve with the dipping sauce.

Storing your siomai

If you’ve made this siomai recipe and have plenty of extras left, here’s how you can store them. Arrange them 1-inch apart on a baking sheet and place them into a freezer until they are solid. You can then transfer them into an airtight container and store them in the freezer for up to 3 months.

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