Siomai is a family favourite at our home and is a comfort food for me until now. For a time, it was part of our almost weekly nilaga-sinigang-giniling food rotation. I was in the early stages of my cooking journey then and we’ve reached the maximum utility of takeouts.
We had Siomai so often that the unthinkable happened…Cloud just stopped liking them and would not eat at all when it’s Siomai Day. Five years…that’s how long it took for him to recover!:)
Just a few weeks ago, he asked me to make some Siomai again. I quickly searched the blog and I find it hard to believe that I’ve not shared my recipe with you yet.
This, along with my Baby Back Ribs, is one of my treasured recipes…yummy, fast and a great freezer meal too. I am also very proud of this recipe because it’s the very first (and only, I think!) “tried, tested and approved recipe” by my mom.
My family in Manila liking it is really a big deal for me. They are exposed to great food all the time and can be very meticulous and hard to please when it comes to food. Thus, their approval is a good indication for me of a good recipe.
So here it is…hope you enjoy them too😊.
(also known as shaomai, shui mai, shu mai, sui mai, shui mei, siu mai, shao mai, siew mai, or siomai as per Wikipedia)
Yield about 70 pieces
1 kilo ground pork (suggested proportion of fat to lean meat is 1:3 but I use all lean meat or ground chicken)
8 pcs of crab stick
1/3 cup singkamas (Jicama), minced or grated
1/3 cup carrots, minced or grated
1 large onion, minced
a bunch of spring onions or leeks, chopped
3 tablespoons sesame oil
5 tablespoons oyster sauce
1 teaspoon freshly ground pepper
1 teaspoon salt
2 teaspoons sugar
small wonton or siomai wrappers (I prefer the yellow wonton wrapper)
- Mix all ingredients in a bowl.
- Place around 1-2 tsp of meat mixture in the center of wanton wrapper and wrap (you can check YouTube for the how to).
- Brush steamer with oil.
- Steam for 20-25 minutes.