Shumai or siomai is a type of traditional Chinese dumpling, originating from Huhhot. In Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora, a variation of shaomai/siomai also appears in Philippines, a dumpling of Chinese origin, is hugely popular among Pinoys specially cebuanos. It’s eaten as a snack as well as a pairing with rice made of ground pork, shrimp, and shitake mushrooms filling.
1kg fatty ground pork
1 cup shrimp minced
1 cup minced singkamas or canned water chestnut
1 tablespoon sesame oil
1/4 teaspoon ground black pepper
2 Tablespoons sugar
1 cup onion minced
1 teaspoon oyster sauce
1 cup carrots minced
2 raw eggs
1/2 cup sliced shitake mushrooms soaked until softened – optional
1/2 cup spring onions chopped
Water for steaming
Combine ground pork and minced shrimp in a bowl. Gradually mix together.
Add singkamas, carrot, onion, scallion, egg, ground black pepper, and sesame oil, oyster sauce. Continue to mix until all the ingredients are well blended.
Scoop 1 1/2 tablespoons of the pork mixture and wrap in wonton wrapper
Arrange in a steamer and then steam for 20 minutes.
Transfer to a serving plate. Serve with toyo and calamansi dipping sauce and some chili garlic paste.