Siomai, delicious pork and shrimp dumplings

Siomai is a traditional Chinese dumpling and one of the more famous of the dim sum dishes. This dumpling comes with different filling depending on the local tradition, pork, shrimp, beef, pork and shrimp, and topped with carrots and peas.

Traditionally these dumplings are steamed but they can also be fried.

Homemade siomai agj

1/2  lb raw shrimp or prawns shelled and deveined

1/2 lb minced pork, not the lean kind, the dumplings will be to dry

8-10 finely shopped water chestnuts

2 stalks scallions, finely chopped

1/4 teaspoon ground white pepper

1/2 teaspoon kosher salt

2 teaspoons oyster sauce

1 teaspoon toasted sesame oil

1/2 teaspoon finely grated fresh peeled ginger

1 package wonton wrappers

Carrots for garnish, finely cubed

 

Finely chop the shrimps, water chestnuts and scallions.

Combine all the ingredients in a bowl and mix.

Set filling aside in the refrigerator for at least 30 minutes, but best if you leave it overnight.

making siomai agj

Before I start wrapping the filling I roll it in to little balls, about a tablespoon.

To wrap the siomai, place 1 wonton wrapper in the palm of your hand.

Place about a ball or 1 tablespoon of filling in the middle of the wrapper.

Bring two opposite corners towards each other, and press gently to adhere them to filling. Repeat with remaining 2 corners to form a little cup around the filling, gently squeezing to hold wrapper in place.

Making siomai 2 agj

Add a little bit of the diced carrots on top and set aside. Continue wrapping the remaining siomai.

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To steam, line your steamer basket or tray with parchment paper, cabbage leaves can also be used. Pour enough water into your pot and bring to a boil.( I did not use anything for the picture sake)

Arrange siomai in the steamer basket, leaving room around each one so they won’t stick together.

Steam fresh siomai until cooked through, about 10 minutes.

Serve, eat them plain or with a dipping sauce.

Uncooked siomai can be frozen, so make a big batch and freeze the ones you are not going to eat right away and enjoy them later.

Dumpling sauce agj

Dumpling sauce

1/2 cup soy sauce

1/2 cup rice vinegar

2 cloves of finely chopped garlic

1 teaspoon toasted sesame oil

1 stalk of scallion, chopped

 

Combine all the ingredients in a bowl and let it sit while you make the siomai.

Fried dumpling agj
Same dumpling, but folded differently and fried.

Palitaw, fililpino rice duplings

With palm sugar

I learnt how to make these as a child and  it is probably that long ago since I made them. Palitaw is a term used to call a sweet flat rice cake that is eaten in the Philippines as a snack or dessert. Palitaw means to let something float, these little treats is dropped in boiling water and when they float they are done.

I made half of them with coconut sugar and the other with cane sugar,
Coconut Sugar  is produced from the sap of cut flower buds of the coconut palm and has a special aromatic caramel-like taste. Coconut sugar can substitute honey, plain white or brown sugar. Coconut sugar has a l ower glycemic index, GI, than plain white and brown sugar.

I liked the one with coconut sugar the best.

With regular sugar
260 ml water
1/2 cup sugar
1/2 cup toasted sesame seeds
1 cup desiccated coconut
Combine glutinous rice flour with water and mix until a dough is formed.
Boil water in a saucepan.
Scoop about 1 tablespoons of dough and roll into a ball.
Flatten the ball  using the palm of your hands and put them in boiling water.
When the float up the are done, remove them from the pot and set it aside allowing water to drip.
Combine sugar and roasted sesame seeds then mix well.
Roll the rice cake in grated coconut then in the sugar-sesame seed mixture,
Arrange in a serving plate then serve. Share and enjoy!