Pork Siomai

Name: Pork Siomai
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 lb ground pork; 1/2 lb shrimp, finely chopped; 1/2 cup carrot, grated; 1/4 cup green onion, sliced; 2 tbsp soy sauce; 1 tbsp sesame oil; 1 egg, beaten; 2 tbsp cornstarch; 1/2 tsp salt; 1/4 tsp black pepper; 24 wonton wrappers

Steamed pork and shrimp dumplings packed with aromatic seasonings and wrapped in delicate wonton skins.

45 minMediumServes 4380 cal/serving

FilipinoAppetizerStovetopHigh ProteinStandardDairy-FreeNut-Free

Ingredients

1 lb ground pork
1/2 lb shrimp, finely chopped
1/2 cup carrot, grated
1/4 cup green onion, sliced
2 tbsp soy sauce
1 tbsp sesame oil
1 egg, beaten
2 tbsp cornstarch
1/2 tsp salt
1/4 tsp black pepper
24 wonton wrappers

Instructions

1

In a bowl, combine 1 lb ground pork, 1/2 lb finely chopped shrimp, 1/2 cup grated carrot, 1/4 cup sliced green onion, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 beaten egg, 2 tbsp cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper.
2

Mix thoroughly until the meat mixture becomes sticky and well combined.
3

Place 1 tablespoon of filling in the center of each of the 24 wonton wrappers, fold the sides up to form an open topped cylinder, and press gently to compact.
4

Arrange the filled dumplings in a parchment lined steamer basket without overcrowding.
5

Steam over boiling water for 15 to 20 minutes until the internal temperature reaches 165F.

Questions

Can I make Pork Siomai gluten-free?

Not cleanly. 2 tbsp soy sauce, 24 wonton wrappers has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free appetizer collection instead.

How long does Pork Siomai keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pork Siomai?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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