Ssiomai

Fried Siomai
Fried siomai is basically the same siomai, but instead of steaming this dumpling, it is deep fried, giving a nice crunch on the outside leaving the insides soft and moist. I love both types and they can be enjoyed on different occasions, for me the steamed ones are great as a snack item while the fried ones are great as a pulutan or ulam.

VEGAN SIOMAI
I want to start learning how to make my own dim sum dishes little by little with a deadline of Christmas Day. I am calling it my “Twelve Months of Dim Sum Project” with the goal of having a kickass dim sum breakfast at home on Christmas Day. Yeah. How super original. While I grew up eating dim sum in Oakland and San Francisco, I’ve tried Chinese food in many cities around the world including Seattle, New York and London.

Siomai Recipe
Siomai is originally a traditional Chinese dumpling often served as Dim Sum but somehow it has been assimilated by Filipinos as well. A testament to this are the Siomai corner stalls that you can find everywhere, be it in malls, bus stops, night markets and places where you think people might just get hungry and needs to get a quick bite into these moist, hot and flavorful snack. Commonly you can find varieties of it, like beef, shrimp, sharks fin, tuna and many more but the most favored of them all is made with pork.

PORK SIOMAI
Set A:

1/2 kilogram ground pork, with at least 20% fat
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon white sugar
½ teaspoon salt
1 teaspoon ground white pepper
1 egg
4 tablespoons cornstarch

Set B:
¾ cup carrots or canned pieces and stems mushrooms, finely minced (for mushroom siomai)
¾ cup shrimp, finely minced (for shrimp siomai)
1/4 cup spring onions, chopped
2 tablespoons sesame oil
1 pack siomai wrappers (1-½ x 1-½)

Pork Siomai
Ingredients:
250 grams ground pork
1/2 tablespoon salt
1/2 teaspoon dark ground pepper
1 tablespoon knorr flavoring
6 cloves garlic, minced
1 medium onions, finely hacked
1 little carrots, finely hacked
3 stems spring onion finely hacked
1 egg
1 tablespoon tan sugar
2 tablespoon flour
1 tablespoon cornstarch
1 pack molo wrapper

Pork Siomai

Siomai is a conventional Chinese dumpling. This famous dumpling has gone to the heart of the Filipino’s as confirm by the many stalls, eateries, and restaurants who serve them. In the Philippines is frequently ground pork, meat, shrimp, among others, consolidated with extenders like turnips, carrots and different vegetables which is then wrapped in wonton wrappers or molo wrappers. It is either steamed or singed bringing about a fresh outside.

Chicken Siomai Recipe

Not all siomai are made of pork. In this instance, this siomai recipe takes chicken, pork, and shrimp and combines it all together to create a siomai that satisfies anyone who may be missing any of those flavors in their dumpling recipe. A bite into one of this unique siomai will have a trinity of flavors in every bite.

Bao’s Asian Treasures’ Siomai

Siomai, a favorite street food loved by people around the world, most especially to Filipinos, who savor it as a snack or part of a meal. A typical siomai is made up of seasoned ground pork, fat or lard, chopped shrimp, black mushroom, and filled inside a thinly-sliced dough or wrapper. As the dish continue to modernize through the years, the simple siomai has been elevated to using different ingredients and matching flavors, even with the use of luxurious items like truffles, edible gold, or foie gras.

Bao’s Asian Treasures’ Siomais are not just perfect for snacks or paired with rice or noodles, they can also be the perfect gift, especially during this Christmastime. Insulated bags are also for sale so that you can keep the freshness for up to 6 hours.

Japanese Siomai

Japanese Siomai is a type of minced pork and sometimes with prawns where it is wrapped in nori sheets instead of the usual dimsum wrapper, giving it a unique seafood taste.

Vegetable Dumpling Soup

Ingredients
for 6 servings

1 cup flour(125 g)
1 teaspoon baking powder
½ teaspoon salt
4 tablespoons olive oil, divided
½ cup warm water(120 mL)
1 onion, diced
2 carrots, diced
2 cloves garlic, minced
1 teaspoon dried dill
½ teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon pepper
2 cups potato(400 g), diced
6 cups vegetable broth(1 L)
2 leaves bay leaf
fresh parsley, chopped, to serve

Preparation
In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
To serve, garnish with lots of fresh parsley.
Enjoy!

VEGETARIAN SIOMAI

This Vegetarian Siomai (Shumai) is healthy and delicious appetizer that is simple and easy to make.

In the Philippines, siomai is usually made of ground pork or beef and chopped shrimp. It is then mixed with finely chopped carrots, onion, garlic and wrapped with wonton wrappers. There’s two ways on how to cook siomai, either steamed or fried for crispy result. Then, dip with chili oil sauce and top with lime for tangy flavour. It is the same process when making dumplings.

Kanom Jeeb Thai Steamed Dumplings

Kanom Jeeb, also known as Khanom Jeeb and Kanom Jeep, are Thai Steamed Dumplings inspired by Pork Siu Mai dim sum from China.

We’ve traveled extensively through Thailand and eaten at all of the best Thai restaurants in Toronto. We’ve taken Thai cooking classes in Chang Mai and learned expert cooking techniques courtesy of the executive chef at JW Marriott Phuket Resort.

Cooking Thai food at home is oh so satisfying! Our flavourful Kanom Jeeb recipe takes under an hour to prepare and are the perfect addition to a Thai-inspired brunch menu.

These traditional Kanom Jeeb Thai Steamed Dumplings feature simple and affordable ingredients like cilantro, garlic, ginger, ground pork, shrimp, fish sauce, oyster sauce, soy sauce, sesame oil, egg, scallions, wonton wrappers, rice wine vinegar and red chili.

Dimsum ’n Dumplings has a growing fans base for its pork siomai. What we like about their siomai is that the seasoned ground pork, which is very tender and has extra bits of pork fat to make it chewy, has a very light sweet taste to it. The wrapper is soft, yet it does not fall apart even when you’re just using a toothpick to pick up a piece. Some may find each piece too small, but we found it perfect for just one or two bites.

Pork Siomai

You won’t have to book a plane ticket to China for some real Chinese food, as Wai Ying brings an authentic taste of Cantonese specialties to the country and delivers it right to your doorstep! What's more, it comes at an affordable price without compromising the quality and taste of their dishes.

Shumai is a Cantonese style dumpling made of pork, shrimp, and shiitake mushrooms. This delectable Siu Mai or Siomai recipe will remind you why it is one of the favorite dim sums in the world.

Chicken and Shrimp Siomai

Your fave dumplings are easy to make! You can also make the chicken-and-shrimp mixture ahead and freeze it, take them out when you're ready to make a new batch.

Vegan Tofu & Mushroom Siomai or Shu Mai

Siomai is one of those Chinese dishes that’s made its way to the heart of a lot of Filipinos and has been deeply ingrained in Filipino cuisine.
You’ll find it often served in local food stalls and kiosks as a side, snack, or even main (siomai with rice!).

TUNA FISH SIOMAI

Easy and Delicious Tuna Fish Siomai Recipe. Siomai is always delicious. Whatever kind it is – pork siomai, Japanese Siomai and even this fish siomai.

TEODIRICO’S SIOMAI

One of the common questions that our customers have been asking us is the recipe for our steamed siomai and how we were able to achieve such a delicious taste and at the same time make it very affordable. Like in most if not all food businesses and restaurants, the recipe is always kept secret to maintain product ownership.

VEGGIE SIOMAI

Squash is one of the major ingredients of vegetable sioami which is rich in Beta-Caretone. It is an antioxidant essential for good eye health.

Vegan Siomai

Now in 2021 we’re not really going out for dim sum for obvious reasons. Well that and the fact that our go-to restaurant permanently closed due to the awful pandemic that has left so many people in distress through no fault of their own! Oh and also, there aren't really any vegan dim sum eateries close by anyway so it's not like this was solely due to the pandemic.

VEGETARIAN SIOMAI (SHUMAI)

I love Siomai in every form possible especially these delicious and healthy Vegetarian Siomai (Shumai). This is one of my favourite street foods in the Philippines. I mean, look at that photo. It sure is mouthwatering especially when tossed with our homemade chili oil. These are made with squash, carrots and potatoes. Added with onion, garlic and cilantro and seasoned with salt and pepper. Yes, that’s it!!!

During the old days fried siomai was non-existent (at least commercially), and since then siomai has all spotlight pointing to it, a Filipino favourite that is eaten as a snack, a side dish or even as mains. Usually served with soy sauce, calamansi and a special sauce made with chillies and garlic. It was one of my favourite snacks, and during lunchtimes if a siomai is accessible from where I am having my food, it would definitely be one of my side dishes. Many years later this alter ego came out, a fried variant and it took the Philippines by storm, now the humble siomai have a counterpart that is as equally loved.

Pork and Mushroom Siomai

Siomai is a type of dimsum (food prepared in bit-sized portions) made from pork (usually) and other add-ons that you can find almost anywhere when you visit any Asian restaurant. Siomai is traditionally steamed, though in the recent years, fried siomai has become popular as well in the local restaurants serving them. Pork, as the main ingredient of this dish is mixed with other ingredients like shrimps, mushrooms and the likes which results in different siomai "flavors".

Rose Dumplings

Ingredients
for 8 dumplings

FILLING

3 ¹⁄₁ oz shrimp(100 g), cooked and chopped
3 ½ oz ground pork(100 g)
2 teaspoons sake
salt
2 teaspoons soy sauce
1 teaspoon grated ginger
1 clove garlic, grated
1 oz Chinese chives(25 g), minced
1 teaspoon sugar
32 sheets dumpling wrappers or gyoza skins
⅓ cup water(80 mL)
2 tablespoons sesame oil
SAUCE

2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons chili oil

Siomai or dumplings is one type of dim sum. In Mandarin, this food is called Shaomai, while in Cantonese is called Siu Maai. Leather is similar to Siomai dumpling skin. The food is said to have originated from Inner Mongolia. In Indonesia there are many different types of cuisines Siomai variations based on meat for the contents, ranging from mackerel fish Siomai, chicken, shrimp, crab, or a mixture of chicken and shrimp. Materials for the contents mixed with sago or tapioca. In some areas, Siomai not always wrapped in a skin of white flour (Wonton skins).

Lisa’s Goutie

Ingredients
for 40 dumplings

FILLING

1 cup napa cabbage(100 g), chopped
2 teaspoons salt, divided
1 lb ground pork(455 g)
3 shiitake mushrooms, finely chopped
8 scallions, thinly sliced
2 tablespoons sesame oil
1 tablespoon ginger, minced
1 teaspoon white pepper
30 large round dumpling wrappers
4 tablespoons canola oil
1 cup water(240 mL)
dipping sauce, optional
⅓ cup soy sauce(80 mL)
1 teaspoon sesame oil
1 teaspoon rice wine vinegar

Preparation
In a medium bowl, combine the cabbage and salt. Toss lightly. Let sit for 10 minutes to withdraw some moisture. Place a colander over a separate bowl. Transfer the cabbage to the colander squeeze out any moisture from the cabbage. Discard the water.
In a large bowl, combine the drained napa cabbage, ground pork, shiitake, scallions, sesame oil, ginger, remaining teaspoon of salt, and white pepper. Mix well with your hands.
Put a tablespoon of filling in the middle of a dumpling wrapper. Using your finger, lightly wet half of the outer rim with water.
Fold the wrapper in half. Using your fingertips, make pleats to seal the dumpling. Repeat with the remaining wrappers and filling.
In a large non-stick pan, heat the oil over medium heat. Place 8 dumplings in the pan and fry until the bottoms turn golden brown, about 5 minutes. Add ¼ cup water (60 ml) and cover. Cook for 7-10 minutes, or until the filling is cooked through. Repeat with the remaining dumplings.
Serve immediately with dipping sauce.
Enjoy!

Dumplings Around Asia

Frying Pan Soup Dumplings

Ingredients
for 20 dumplings

20 dumpling wrappers
⅔ cup water(150 mL)
SOUP

⅔ cup hot water(150 mL)
0.2 oz gelatin powder(5 g)
1 tablespoon soy sauce
1 tablespoon chicken stock
FILLING

5 oz ground pork(130 g)
1 green onion, finely chopped
2 shiitake mushrooms, finely chopped
½ inch piece ginger, peeled and grated
1 clove garlic, grated
1 teaspoon sesame oil
1 teaspoon sake

Preparation
For the soup, add the hot water, gelatin powder, soy sauce, and chicken stock to a medium bowl. Stir to combine. Pour into a shallow dish and chill in the refrigerator for 1 hour, until set.
When set, fluff and break up the jellied soup with a fork.
For the filling, combine the ground pork, green onion, mushrooms, ginger, garlic, sesame oil, and sake in a medium bowl. Mix with your hands until combined.
Scoop a spoonful of filling onto the middle of a dumpling wrapper. Add a spoonful of soup jelly on top.
Fold up the edges of the dumpling and pinch everything in the center. Repeat with the remaining dumpling wrappers and filling.
Put a plate in a medium pan pan, and lay a piece of parchment paper over it.
Set the dumplings on the plate and pour 150 milliliters (⅔ cup) water under the plate. Cover and steam for 5 minutes over medium heat.
Enjoy!