Pork Siomai | Steamed Dumplings | Shumai

Combine ground pork, cornstarch, and water in a bowl. Using your hands, mix the mixture thoroughly until it becomes very sticky.

Add shiitake mushrooms, water chestnuts, spring onions, shrimp, ginger, sesame oil, cooking wine, soy sauce, salt, pepper, sugar, and Maggi chicken cube. Using hands, mix thoroughly until well blended and very sticky.

Place a wrapper on top of your hands, spoon a mixture onto the wrapper, spread it out, then place it between your thumb and index finger to form a cup. Using a bread knife or spatula, push the filling down while turning the siomai around to wrap the filling. Garnish with chopped carrots and green peas on top. Repeat this process with the remaining mixture and wrappers.

Arrange in a single layer on a parchment-lined baking sheet. Cover with film and freeze for 20-25 minutes.

Brush the steamer basket with oil and arrange the siomai in a single layer. Steam for 10-12 minutes. Best served with calamansi, soy sauce, and chili garlic crisp for dipping.

Equipment Needed

Spice Level:

Dietary