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Pork Siomai

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

45 minMediumServes 4380 cal/serving

FilipinoAppetizerStovetopHigh ProteinStandardDairy-FreeNut-Free

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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. 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. 2

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

  3. 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. 4

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

  5. 5

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

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Questions

How much time should I plan for Pork Siomai?

As written, 45 minutes: 25 of prep and 20 of cooking. The longest single stretch is step 5 (20 minutes): "Steam over boiling water for 15 to 20 minutes until the internal temperature reaches 165F."

What internal temperature should Pork Siomai reach?

For Pork Siomai, the target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Do I need any special equipment for Pork Siomai?

Beyond a knife and a board, the method uses a steamer basket (step 4) and parchment paper (step 4). If you do not have one, a metal colander set over the pot, lid on, works as a steamer.

Is there a substitute for cornstarch in Pork Siomai?

The entry for Pork Siomai calls for 2 tbsp cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

Can I use ground chicken or turkey instead of ground pork in Pork Siomai?

Yes. Use dark-meat ground chicken or turkey if you can, and add a teaspoon of oil per half pound, since pork brings fat that poultry does not. As written, the entry for Pork Siomai uses 1 lb ground pork.

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.

Does Pork Siomai contain shellfish?

Yes: 1/2 lb shrimp, finely chopped. The full allergen list for this entry is gluten, eggs, soy, shellfish and sesame. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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