Siomai (Shumai)
Siomai or Shumai is a traditional Chinese dumpling served in dim sum. In China there are two varieties of Siomai which are the Cantonese and Jinghan. The difference between the two varieties is that the Cantonese is made out of pork, shrimp and black mushroom covered in a thin sheet of dough while the siomai in the Jiangnan region is quite different as the dough is larger and tougher than the Cantonese version and the filling is made out of marinated pork pieces in glutinous rice and steamed with some lard, the size is also bigger compared to the counterpart.
Shumai also exists in Japan but the ingredients is different as well as the preparation, in Japan they only use pork and is always minced unlike the Chinese version which is finely chopped hence it has that distinct texture compared to the Chinese variant.
The most common of them is the Cantonese version, and usually the siomai’s that are sold outside of China most probably have originated from it like the Philippine siomai. But the Philippine version has its own uniqueness added to it as it is usually dipped in a light soy sauce with chilli oil and spicy garlic mince squeezed with lemon or calamansi. It’s so common in Philippines almost all food courts in malls have a siomai stall; I remembered my favourite was Henlin’s and Chowking’s siomai.
Ingredients
500g pork, finely chopped
7 pcs dried shiitake mushroom, soaked in 1 cup water then chopped
300 g shrimps, chopped
1 tbsp chopped chives
2 tbsp sesame oil
salt
3 tbsp cornstarch
siomai / wanton wrapper
Method
1. Mix pork, mushroom, shrimps, salt, chives, cornstarch, and sesame oil thoroughly in a bowl.
2. Wrap a heaping spoonful of the mixture in a siomai wrapper leaving the top open/unwrapped.
3. Place in a steamer for at least 20-25 minutes or until cooked.
Before you leave I need you help again guys (thanks for your support before I get the most votes), For this time I entered my Asam Laksa recipe in the January Blog Hop Giveaway at Fave Diets, if you like it please vote for it in
http://www.favedietsblog.com/january-blog-hop-and-giveaway-favorite-winter-soup-recipes/
, it is the fifth item on the list. Thanks!
I bet these are super delicious. I love all things shrimp and lately pork. So I know this would be a real treat.
This is something that I always eat every week. Its one of my favorite not just because I’m a Chinese but because of its taste.
We love Shiomai. I just took the family out for Dimsum last weekend and devoured shiomai along with other goodies
Who would have though making shumai is so easy? I love them and now that I have the recipe I will have to make them!
On a side note, the italianized spelling is xiaomai. I find transliteration very fascinating as it is different from language to language but never really represents the original sound….
I keep seeing so many familiar Malaysian recipes here. Must be you would have tasted plenty of these food when you were in Malaysia. We made almost the same version and yes, another one I must have at the dim sum stall and home made ones like this you made are simply delicious.
Love the presentation here! It looks restaurant like.
If I had to choose, I’d pick the Cantonese version. Both sound wonderful. Love this recipe and great photo too.
my favorite is from Dimsum Break or Harbour City in Cebu.
I love shiu mai! My family is from Shanghai, which is known for its shrimp shu mai. But to be honest, I love all shu mai. I can’t wait to try making these, they look delicious.
I realized that the spelling of this dumpling varies as well. The common one in the Philippines is siomai, then there’s also shao mai. Then there’s shu mai. I love the mai part though, that’s my nickname. Hehe
I’ve never made dumplings or wontons but it sounds like a fun way to be creative, like making ravioli!
U haven’t had dumplings in such a long time. And I’ve never made them either.. I most certainly have to one day
Your shumai looks yummy! I have been craving for shumai too. I forgot how I cook my shumai since I haven’t made for a long long time. I need to go check my note and compare with yours. Yours look definitely delicious!
And voted!
love this… with chili oil pls!
siomai in tisa, labangon, cebu is like fuente’s larsian version except that siomai is the main menu. I loveeeeeeeeee siomai. chowking ran out of chilli sauce a few months ago and they put up a note that they are sorry for it. their suppliers to make the chilli sauce was affected by the series of typhoons last year..
I’m not so fond of chowking’s siomai.. i just feel they are more gluten than pure shrimp and pork.. I love the siomai sauce though!
Good luck! I just vote!
I love these things, I want to buy some wanton wrappers and give it a try!
This my very favorite dim sum dish. Yours looks delectable!
I do love these but have never made them, time to give them a go, you make it sound very easy.
Siomai is so good to eat with lots of chili paste! Yumyum!
I’ve just found your website!! Love it and this recipe is on my list for tomorrow night.. Now I’m going to head over to facebook and like your page as well:) So happy to meet you, I love different dishes like the ones you post!!
Those dumplings look really delicious!
Voted for you! I definitely want to give these siomai a shot, I love steamed dumplings.
Dear Raymund,
These siomai looks delicious but I doubt if I would make them at home coz there are so many great chinese restaurants here in Sydney that serve excellent siomai during yum cha
Looks great! Lovely photo!
I haven’t tried cooking sio mai. Looks easy to prepare! Will do this ths weekend but probably not with pork. With beef or chicken, maybe. I just hope it could be as good. Enticing photo!
These look so tender and juicy and flavorful! I just ate dinner and yet suddenly I’m hungry again . . .
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