Pork Siomai Food

STEAMED PORK-AND-MUSHROOM SHUMAI

Steamed Pork-and-Mushroom Shumai image

Provided by Food Network

Time 1h10m

Yield 12 to 14 dumplings

Number Of Ingredients 15

Ingredients

1 1 1/2-inch piece ginger
5 shiitake mushrooms
1 scallion, finely chopped
1/4 pound ground pork
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
Sea salt and freshly ground pepper
12 to 14 square wonton wrappers
1 large egg, lightly beaten
Dried goji berries or frozen peas and carrots, for topping (optional)
Vegetable oil, for brushing
1 tablespoon Asian chile paste (such as sambal oelek)
2 tablespoons light soy sauce

Steps:

Make the filling: Peel the ginger by scraping it with a spoon, then grate 1 tablespoon. Stem and finely chop the mushrooms. Combine the ginger, mushrooms, scallion, pork, soy sauce, rice wine, sesame oil and cornstarch in a large bowl. Season with salt and pepper. Mix well with your hands until all of the ingredients are incorporated.
Form the dumplings: Place a damp paper towel over the wonton wrappers to keep them from drying out. Remove 1 wrapper and brush with some of the beaten egg.
Make a circle with your thumb and index finger; lay the wrapper on top, nudging it down to create a cup. Add 2 teaspoons filling, then pat the filling down with the back of a spoon.
Fold the overhanging wrapper edges down, leaving the filling exposed. Press the wrapper firmly around the filling. Pat the top and bottom of the dumpling to make it flat.
Top the dumpling with a dried goji berry or 1 each frozen pea and carrot. Repeat to form the remaining dumplings.
Steam the dumplings: Cut out a round of parchment paper to fit in a bamboo steamer and punch holes in the paper to let steam through. Line the steamer with the parchment and brush with vegetable oil; arrange the dumplings in the steamer and cover. Put the steamer in a wok or skillet with a few inches of boiling water, making sure the water does not touch the bottom of the steamer. Steam the dumplings 8 to 10 minutes, or until the pork is cooked through.
Make the sauce: Combine the chile paste and soy sauce in a small shallow bowl. Serve with the dumplings for dipping.

SIU MAI OR SIOMAI (DIM SUM DUMPLINGS)

Siu Mai or Siomai (Dim Sum Dumplings) image

Siu mai or Siomai are steamed dumplings but with an open top. They're just so delicious that every time I go to Chinese restaurants or take out, expect me to order this as an appetizer. My Mom/sis used to prepare this as well and is good served with a dip of soy sauce mixed with any of these: calamansi/lemon/lime/kumquat. Now that I have to make it, there are times I opt out on the water chestnuts since I don't have them but it hardly changes a thing. :D Serving size really depends. Sauce recipe: 1/4 cup soy sauce and 1 tsp lemon or lime or calamansi or kumquat.

Provided by Pneuma

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

400 g ground beef (pork with shrimps if you want)
1 medium onion, minced
1 scallions or 1 green onion, chopped finely
2 garlic cloves, minced
1/4 cup carrot, chopped
1/4 cup jicama or 1/4 cup water chestnut, chopped into tiny bits
1/2 cup mushroom, chopped into bits
1 egg, slightly beaten
2 tablespoons sesame oil
1 dash ground pepper
1 dash salt
50 small wonton wrappers or 50 small dumpling wrappers

Steps:

Mix everything together thoroughly except the wonton wrappers.
Place a tablespoon of the mixture at the center of each wonton wrapper on top of your palm. Gather the edges around it, pleating it as you go, making an open flat top. Repeat with others.
Meanwhile, prepare the steamer by boiling water underneath it and oiling the racks.
Arrange the dumplings on top of the racks 1/2 inch apart and steam for about 15 to 20 minutes.
Serve with soy sauce or chili paste (if you want it hot).

Nutrition Facts : Calories 404.5, Fat 16.4, SaturatedFat 5, Cholesterol 82.3, Sodium 468.5, Carbohydrate 42.1, Fiber 2.1, Sugar 1.3, Protein 20.6

PORK SIOMAI

Pork Siomai image

Siomai is a traditional Chinese dumpling. This popular dumpling has made its way to the heart of the Filipino's as evidenced by the hundreds of stalls, eateries, and restaurants who serve them. Traditionally cooked through steaming, siomai nowadays are also served fried complimented with soy sauce and calamansi.

Provided by ron.merceres

Categories Filipino

Time 30m

Yield 10 pieces, 10 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 lbs ground pork
1 cup shrimp, minced
2 cups water chestnuts, minced
5 tablespoons sesame oil
1 tablespoon ground black pepper
1 cup onion, minced
1 cup carrot, minced
1 1/2 cups white mushrooms, minced
1/4 cup scallion, minced
2 teaspoons salt
1 egg, raw
1 (12 ounce) package wonton wrappers
water, for steaming

Steps:

Combine ground pork, shrimp, water chestnuts, sesame oil, black pepper, onion, carrot, mushrooms, scallions, salt, and egg.
Mix thoroughly.
Wrap the mixed ingredients using the won ton wrapper. (watch the video for easy procedure).
Using a steamer, steam the wrapped siomai (shaomai) for 15 to 25 minutes. The time depends on the size of each individual piece (larger size means more time steaming).
Serve hot with Kikkoman soy sauce and calamansi or lemon dip.
Share and enjoy!

Nutrition Facts : Calories 532.7, Fat 32.4, SaturatedFat 10.2, Cholesterol 151.3, Sodium 959.4, Carbohydrate 29.7, Fiber 2.3, Sugar 2.8, Protein 29.4

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In a bowl, combine all the ingredients except for cornstarch and siomai wrapper. Use a plastic gloves and mix the ingredients until well incorporated.
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