Stock your freezer with this snack staple. These dainty dumplings are so simple to make and super quick to reheat. For the Japanese version of this recipe, click Steamed Prawns Nori Rolls. Thinking of rice? Serve this with Yang Chow Fried Rice.
Makes 36 pieces
Prep Time 20 minutes,
plus 1 hour chilling time
Cooking Time 10 to 15 minutes
For the filling
400 grams ground chicken
100 grams pork back fat, chopped finely
1/2 cup chopped shrimp meat
1/4 cup chopped canned water chestnuts
2 tablespoons chopped carrots
2 tablespoons chopped spring onions
2 tablespoons oyster sauce
2 tablespoons sugar
1 tablespoon salt
2 teaspoons white pepper
1 egg, lightly beaten
1/2 cup cornstarch
For the siomai filling
36 pieces siomai wrapper
(3 inches in diameter)
2 tablespoons sesame oil
diced carrots and
chopped green onions for garnish (optional)
soy sauce and chili-garlic sauce, to serve
1 Make the filling: In a large bowl, combine all the ingredients for the filling thoroughly, except for the egg and cornstarch.
2 Add the egg and mix well. Sprinkle cornstarch evenly on the mixture and mix well. Refrigerate the filling for 1 hour.
3 Separate the siomai wrappers. Place 1 heaping tablespoon of filling in the center of each wrapper. Bring the sides of the wrapper over the mixture, pressing gently. Flatten the bottom by gently tapping each dumpling on a plate. Repeat with the remaining filling.
4 Lightly brush the steamer with sesame oil. Arrange siomai in the steamer. Steam for 10 to 15 minutes or until cooked. Garnish with diced carrots and green onions, if desired. Serve with soy sauce and chili-garlic sauce.
Make-ahead tip: To make ahead, form the dumplings and steam for 10 minutes. Let cool then store in the freezer in a container covered tightly with plastic wrap. When ready to eat, thaw then steam for 5 minutes or until hot.
RELATED: How to Make Siomai, Siomai recipe, siomai recipes
Photography by David Hanson│ Styling by Rachelle Santos│ Props from Gourdo’s & Living Well and Saizen
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