Pork Siomai | Family Cuisine

Siomai made of ground pork, shrimp, and shitake mushrooms are tasty and filling. These steamed dumplings make a great appetizer, snack or main meal!

This siomai recipe was first published in 2013 and needed a little refresh, so I thought I’ll put on my dumpling-making hat today and take new pictures as well as add cooking tips.

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But although it took me five years and a day to finally revamp the post, I do make these steamed dumplings on a regular basis. They’re one of the make-ahead meals I like to stock up for busy weeknight dinners, midday snacks or impromptu parties.

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I usually prep and steam a few dozens every week or so, and then freeze them in airtight containers. On days when I am too busy to cook or just want a quick dim sum fix, I pop a few pieces in the microwave for a few seconds or steam them for a few minutes to warm up.

Tips On How to Make Siomai

• The recipe below uses a combination of ground pork and minced shrimp but you can easily swap the pork with ground chicken or the shrimp with crab meat or squid. You can also omit the seafood, if you prefer, and use all meat.
• I like to add chopped shitake mushrooms for extra flavor and texture. You can include finely shredded napa cabbage to add bulk or green onions to boost color.
• Grate the fresh ginger and press to extract juice; this way, you reap the flavor without any bits to bite into.
• The addition of cornstarch not only serves as a binder but also acts as a tenderizer, keeping the pork moist and juicy.
• Buy round shumai wrappers instead of the square as they wrap around the meat more snugly. If you can’t find them, use the mouth of a drinking glass as a stencil and cut the wrappers into circles.
• If using a metal steamer, line the steamer basket with steaming paper or lightly grease with cooking spray prevent the siomai from sticking.

How to Freeze Shumai Dumplings

Although you can freeze the shumai uncooked, I prefer to store them already steamed so they’re ready to serve after a quick reheating in the microwave or in the steamer.

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Arrange the dumplings in a single layer about an inch apart on a baking sheet and freeze until solid before transferring into airtight containers so they don’t stick together when frozen. They should keep well in the freezer for up to 3 months.

How to Reheat Pork Suimai

• In the microwave, place a few pieces of dumplings on a shallow plate and cover with a damp paper towel. Microwave at medium-power for about 20 to 30 seconds or until heated through.
• In the steamer, arrange in a single layer on a steamer basket, cover with the lid, and steam for about 2 to 3 minutes or until heated through.
• In a skillet, place the dumplings in a single layer, add about 2 tablespoons of water, cover the pan with lid, and steam for about 2 to 3 minutes or until heated through.

How to Serve Pork Siomai

• Delicious as an appetizer or snack with a calamansi or lemon and chili garlic dipping sauce!
• Serve for breakfast along with other dim sum favorites.
• Add to meat broths to make a filling soup.
• Use in pancit or noodle and vegetable stir-fries.

More Dim Sum Recipes

• Chicken Rice Congee
• Steamed Spare ribs with Black Beans
• Siopao Asado

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