Pork-Shrimp Shumai- Siomai Dumplings

Pork-Shrimp Shumai-Siomai Dumplings are as an “open-faced-style dumpling shaped like a cup.” They are one of the most traditional steamed dumplings, filled with ground pork, shrimps, scallions and flavored with savory Asian seasonings. Make these ahead in a big batch. Divide the amount and freeze some, then steam the rest. Best to serve this with a side of soy sauce and lime. Filipinos enjoy these shumai as appetizers, sides, main dishes or even merienda (afternoon snack). This recipe was adapted from Dumplings All Day Wong by Lee Ann Wong. Makes 35-40 pieces.

Prep Time1

Cook Time30

Total Time1 30

Course: Appetizer, Dinner, Lunch, Main Course, Side Dish

Cuisine: American, Asian, Chinese, Filipino

Keyword: Pork Shrimp Shumai Dumplings

Servings: people

Calories: 223kcal

Author: Asian In America

Equipment

Steamer

Ingredients

1/2 pound (225 g.) medium-sized fresh shrimps peeled, deveined, heads and tails removed, chopped
1/2 pound ground pork
3/4 cup finely chopped carrots finely chopped carrots
2 stalks scallions chopped; white and green parts
1 teaspoon finely grated fresh ginger finely grated fresh ginger
1 teaspoon finely minced fresh garlic about 2 cloves, peeled
1 Tablespoon granulated sugar
1 Tablespoon cornstarch
2 Tablespoons Shaoxing rice wine
1/4 cup soy sauce
1/8 teaspoon sesame oil
1 teaspoon salt
1 teaspoon ground black pepper powder
1/2 cup green peas (frozen or canned) for garnish on top of dumpling
1/2 cup soy sauce for dipping sauce
2 Tablespoons calamansi or lemon juice for dipping sauce
1 whole egg for egg wash
1/4 cup water for egg wash
35 to 40 pieces won ton wrapper about 1 package, square or round shaped (Asian markets or major groceries)

Instructions

Thaw the wonton wrappers at room temperature, but still cold. If they are too warm to the touch, they can disintegrate during prep time. Spread out the wonton wrappers on a dry surface of the counter.
Prepare the filling: Combine the ingredients in a large mixing bowl. Mix together the ground pork, chopped carrots, minced scallions, grated ginger, garlic, sugar, cornstarch, rice wine, soy sauce, sesame oil, salt and black pepper powder.
How to fill the dumpling: Place one won ton wrapper in the palm of your hand. Add one tablespoon of the pork filling in the center. Place a piece of chopped shrimp and edamame (or green peas) on the top.
Brush the sides of the wrapper with egg wash (combine beaten egg and water). Encase the filling by closing your palm around the wrapper and gently squeeze the sides of the won ton to seal together.
This will form the dumpling into a flower shape with an open top. Flatten the bottom of the dumpling so that it can stand alone.
How to steam: Assemble the pork and shrimp shumai pieces in a shallow plate that will fit into a steamer.
Fill the bottom pot of the steamer with water. Cover the water so it will boil over medium high heat. When water is boiling, add the second layer of the steamer (with holes) containing the platter of pork-shrimp shumai.
Cover and steam for 25 to 30 minutes till pork and shrimp are cooked thoroughly.
When dumplings are cooked, transfer each one on a serving platter. Serve with a side of soy sauce and fresh calamansi (or lemon) juice.
Cook’s comments: You can use a bamboo steamer for this recipe or an stainless steel one. I use both kinds for steaming dumplings or different dishes. If using the bamboo steamer, line the bottom with parchment paper. If you do not have a regular steamer, improvise by using a deep large pot at the bottom for the boiling water. Then place a smaller, deep dish with the dumplings inside this large pot. Cover and steam according to directions.
Ingredient tip: The original recipe used chopped water chestnuts. I substituted with finely chopped carrots which my family prefers. I also added more ground pork to the recipe than what was indicated in the cookbook.
Disclosure: I was not paid to review this cookbook, but I am happy to recommend it to anyone who loves dumplings like I do. To purchase this book "Dumplings All Day Wong" by Lee Anne Wong (Page Street Publishing Co. 2014), here is a link to the Amazon page on my shopping tab. Click here.
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Nutrition