Filipino Siomai

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

shrimp

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides protein and is a budget-friendly alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake, while tamari is gluten-free.

wonton wrappers

🥗Healthier: rice paper

💰Cheaper: egg roll wrappers

Rice paper is lighter, while egg roll wrappers are often more accessible.

Soak dried shiitake mushrooms in hot water until softened. Squeeze the excess water from the mushrooms, remove stems and finely chop.

Place mushrooms in a large mixing bowl with the remaining filling ingredients and mix vigorously in one direction until the mixture binds. Cover and leave to rest in the fridge for 30 minutes.

Make a circle with your thumb and index finger. Working with one wonton wrapper at a time, place one heaped teaspoon of filling in the centre and nudge it down through the circle you’ve created with your hand.

Gently squeeze into shape and pat down filling with the back of a spoon. Gently tap dumpling on the work surface so it can stand upright and top with a small pinch of carrot over the centre.

Repeat the process to form remaining dumplings.

Line a bamboo steamer with baking paper and place into a wok. Pour enough water into the wok until the water line is 2.5cm (1 inch) below the bottom of the steamer.

Once water is boiling, steam sui mai in batches for 8 - 10 minutes or until cooked through. Serve immediately.

To make the fried garlic and soy, heat vegetable oil in a small pan over medium-low heat. Add in minced garlic and cook until fragrant and golden, about 5 minutes. Stir if required to avoid edges from browning too much. Remove from heat and transfer to a small bowl. Mix in remaining ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens