Homemade Pork Siomai (Siu Mai)
Make authentic, juicy Pork Siomai (Siu Mai) at home! This easy recipe features a savory pork & shrimp filling with crunchy water chestnuts. Perfect for steaming and serving as a delicious appetizer or snack.
Ingredients
For the Filling:
- 1 lb ground pork
- ½ cup raw shrimp minced
- 5 water chestnuts minced
- ¼ cup carrot finely diced (divided)
- ¼ cup green onions chopped
- 2 tbsp Shaoxing wine or dry sherry
- 1 ½ tbsp soy sauce
- 1 ½ tsp sesame oil
- ½ tsp kosher salt
- ¼ tsp ground white pepper
- 1 large egg white
- 1 ½ tbsp cornstarch
For Wrapping:
- 1 package round siomai/wonton wrappers
- Napa cabbage or parchment for steaming
For Serving:
- Soy sauce chili oil, lemon wedges
Instructions
- Mix Filling: In a bowl, combine pork, shrimp, water chestnuts, half the carrots, green onions, Shaoxing wine, soy sauce, sesame oil, salt, and pepper. Mix well.
- Bind: Add egg white and cornstarch. Mix until very sticky. Cover and refrigerate 30 mins.
- Fold: Place 1 tbsp filling in center of a wrapper. Cup your hand to gather wrapper around filling, leaving top open. Tap base to flatten. Top with reserved carrots (optional). Repeat.
- Steam: Line steamer with cabbage. Arrange siomai. Cover lid with a towel. Steam over simmering water for 12-15 mins until cooked through.
- Serve: Enjoy hot with soy sauce, chili oil, and lemon.
Notes
- Filling: The mixture should be sticky. Refrigerating helps flavors develop and makes folding easier.
- Steaming: Covering the steamer lid with a towel prevents soggy dumplings from condensation.
- Freezing: Freeze uncooked siomai on a tray, then transfer to a bag. Steam from frozen, adding 3-5 extra minutes.