Steaming Siomai: How Long Until They're Perfectly Cooked?

Siomai, a traditional Chinese dumpling, is a popular dish in the Philippines. The dumplings are usually steamed, but they can also be fried and served with soy sauce and calamansi. Siomai is typically made with ground pork, shrimp, and mushrooms, but chicken, beef, and crab meat can also be used. The filling is wrapped in wonton wrappers and steamed for 15 to 20 minutes. The dumplings can be served as an appetizer, snack, or main dish.

How to prepare a steamer for cooking siomai

To prepare a steamer for cooking siomai, you can use a metal steamer basket or a bamboo steamer. If you're using a metal steamer, you'll need a pot to nestle the basket inside. For a bamboo steamer, you can place it directly inside a pot or on a skillet.

Before placing the siomai in the steamer, you can line the basket with napa cabbage or perforated parchment paper to prevent the dumplings from sticking. If you're using a metal steamer, you can also lightly grease it with cooking spray.

Once you've prepared your steamer, fill a large pot or skillet with about 2 inches of water and set it on the stove over high heat. Bring the water to a vigorous boil.

While the water is heating up, you can assemble your siomai. Combine the filling ingredients in a mixing bowl and scoop a heaping tablespoon of the mixture into the center of each wonton wrapper. Wet the edges of the wrapper, fold the corners towards the center, and seal the sides by running your finger along the edges with water.

Once the water is boiling, place the assembled siomai into the steamer basket, leaving about half an inch of space between each dumpling. Then, carefully lower the steamer basket into the pot or place the bamboo steamer directly onto the skillet. Cover and steam for 15 to 20 minutes, or until the filling reaches an internal temperature of 165 °F (74 °C).

How to make the siomai filling

To make the siomai filling, you will need ground pork, shrimp, mushrooms, and various seasonings.

For the mushrooms, you can use dried shiitake mushrooms or white mushrooms. Soak the shiitake mushrooms in warm water until softened, then squeeze out the liquid and mince the mushrooms. For the shrimp, make sure they are peeled, deveined, and finely chopped.

In a bowl, combine the ground pork, shrimp, mushrooms, and other ingredients such as ginger juice, soy sauce, salt, sugar, and pepper. You can also add in cornstarch to help bind the mixture and keep the pork moist. Mix until all the ingredients are well-distributed and the mixture becomes very sticky.

For a crunchy texture, you can add minced water chestnuts, jicama, or carrots to the filling. You can also include finely shredded napa cabbage to add bulk or green onions for colour.

Once your filling is ready, you can start assembling your siomai by spooning a heaping tablespoon of the mixture into the centre of each wrapper and forming a "cup" shape.

How to wrap the siomai

Preparing the wonton wrappers

If you are using square wonton wrappers, simply place them on a flat surface. If your wrappers are round, you will need to shape them so that the edges overlap.

Adding the filling

Place a tablespoon of your chosen filling in the centre of each wrapper. Be sure to only use a small amount of filling, as you need to be able to seal the wrapper around it.

Sealing the siomai

Dip your index finger into a little water and run it along the edges of the wrapper. Bring two opposite corners up towards each other so they meet in the centre, then bring the other two corners towards the centre and seal the sides. Pinch the corners together at the centre of the wrapper, then dip your fingers in water again and run your fingers along the sides to seal. Try to push out any air trapped between the filling and the wrapper to prevent air pockets from forming when the siomai are steamed.

Folding the corners

Dip your fingers in water and touch them to the corners near the base of the dumpling. Press and fold each corner down and to the right, so that they are all wrapped in the same direction.

Exposing the filling

Hold the assembled siomai and gently squeeze the filling so that it compresses slightly. Use the fingers of your other hand to carefully peel back the wrapper near the top. This will help expose the filling.

How long to steam the siomai for

Once you have assembled your siomai, it's time to steam them! This process usually takes around 15 to 20 minutes. However, if you are steaming frozen siomai, increase the steaming time to 12 to 15 minutes.

Step 1: Prepare your steamer

If you are using a bamboo steamer, line it with perforated parchment paper to prevent the dumplings from sticking. You can also use a stainless steel steamer brushed with vegetable oil. Make sure your steamer is large enough to fit all your siomai in a single layer, with a little space between each dumpling.

Step 2: Arrange the siomai in the steamer

Place the assembled siomai into the steamer basket, leaving about 1/2 inch (1.3 cm) between each dumpling to prevent them from sticking together. You can also place napa cabbage or wax paper at the bottom of the steamer as a lining to prevent sticking.

Step 3: Steam the siomai

Bring 2 inches (5 cm) of water to a boil in a large pot or skillet, and place the steamer basket inside, making sure the boiling water doesn't touch the bottom of the steamer. Cover the pot and steam the siomai for 15 to 20 minutes, or until the filling inside reaches an internal temperature of 165 °F (74 °C). You may need to steam the siomai in batches to avoid overcrowding the steamer.

Step 4: Serve immediately

Once the siomai are steamed, remove them from the steamer and arrange them on a serving plate. Siomai are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 to 4 days.

How to reheat siomai

Siomai is a traditional Chinese dumpling that has become a staple in the Philippines. It is typically made with ground pork, shrimp, and mushrooms, and served with soy sauce and calamansi. Siomai is usually cooked by steaming, but it can also be fried or microwaved. Here are some detailed instructions on how to reheat siomai:

Using a Steamer:

• Remove the desired number of siomai pieces from the bag and place them in the steamer basket.
• Cover the steamer with a lid and cook at steam mode for 10 minutes.
• Allow the siomai to stand for 1 minute before handling.
• Ensure that the product temperature reaches 165°F after reheating.

Using a Skillet:

• Place the siomai in a single layer inside the skillet.
• Add about 2 tablespoons of water inside and cover the skillet with a lid.
• Steam for 2 to 3 minutes or until heated through.

Using a Microwave:

• Remove the siomai from the bag and place the desired quantity on a microwave-safe container.
• Arrange the siomai in a single layer with the open surface facing up.
• Cover the siomai with a moist paper towel.
• Microwave for 1.5 minutes for 1-5 pieces, adding 1 minute for each additional piece.
• Allow the siomai to stand for 30 seconds to 1 minute before handling.
• Ensure the product temperature reaches 165°F after reheating.

Using a Nonstick Frying Pan:

• Place the frozen siomai in a nonstick frying pan.
• Add 1/4 to 1/2 cup of water and 2 tablespoons of cooking oil.
• Place over medium heat, cover, and bring to a boil.
• Lower the heat to a simmer and cook until the water is almost dry.
• Remove the lid and check if the siomai is cooked through.
• Optionally, heat up the oil and crisp up the bottoms of the siomai before serving.

Frequently asked questions