Steaming Siomai: Rice Cooker Method Explored

Siomai is a traditional Chinese dumpling that has become a staple in the Philippines. They are usually steamed, but can also be fried and are often served with soy sauce and calamansi. If you're looking to steam siomai, a rice cooker with a steaming basket can be a great alternative to a bamboo steamer. To steam siomai in a rice cooker, add water to the bowl, coat the steaming basket with sesame oil, arrange the dumplings in a single layer, and steam for 10 to 20 minutes. Frozen siomai may take longer to heat through.

How to steam siomai without a steamer

Siomai is a traditional Chinese dumpling that has become a staple in the Philippines. It is usually cooked by steaming, but it can also be fried and served with soy sauce and calamansi. Here is a guide on how to steam siomai without a steamer:

Method A: Use a Wire Rack to Prop Up a Plate

Fill a pot or wok with a few inches of water. Place a wire rack at the bottom of the pot and use it to hold up a plate or dish, ensuring that the water does not touch the dish. Brush the plate with a thin layer of oil or line it with parchment paper or leafy vegetables like cabbage to prevent the siomai from sticking. Carefully place the siomai on the plate, leaving some space between them so they don't stick together. Bring the water to a boil, cover the pot, and steam for about 10-20 minutes until cooked through. Remove the plate from the pot (be careful, it will be hot!) and enjoy your siomai with your favorite dipping sauce.

Method B: Use Aluminum Foil to Prop Up a Plate

If you don't have a wire rack, you can use aluminum foil to prop up a plate. Scrunch up three equally-sized balls of aluminum foil and place them in the bottom of the pot. Fill the pot with a few inches of water, then place the foil balls in the pot and use them to hold up a plate or dish. Prepare the dish by brushing it with oil or lining it with parchment paper or cabbage leaves. Place the siomai on the plate, leaving some space between them. Bring the water to a boil, cover the pot, and steam for about 10 minutes until done. Serve with your favorite dipping sauce.

Method C: Use a Strainer or Colander

Place your siomai in a large kitchen strainer or colander and place it on top of a pot of boiling water. Cover the strainer or colander with a lid or aluminum foil and steam until cooked through.

Method D: Use a Plate and Some Foil

Find a plate that is oven-safe and slightly smaller than your pot. Make three large, solid balls out of aluminum foil and place them in the bottom of the pot. Add water, then place the plate with the siomai on top of the aluminum foil balls. Cover the pot and steam until the siomai is cooked through.

Additional Tips:

• If you're using a metal steamer basket, be sure to spray it with non-stick cooking spray or line it with lettuce or cabbage leaves to prevent sticking.
• You can also pan-fry the siomai first, then steam them by putting a lid on the pan with a little water inside.
• When steaming, ensure that there is at least 1 inch (2.5 cm) of space between the water and the steamer to avoid boiling the siomai.
• You may need to steam the siomai in batches, especially if you're using a small steamer. Remember to bring the water back to a boil before steaming each batch.

How to assemble siomai

Siomai, a dumpling of Chinese origin, is a popular dish in the Philippines. It is usually steamed and served with soy sauce and calamansi or lemon slices. Here is a step-by-step guide on how to assemble siomai:

• Prepare the filling: In a large bowl, mix all the ingredients for the filling, such as ground pork, shrimp, onions, carrots, sesame oil, oyster sauce, and seasonings, until well combined. You can also add other ingredients like mushrooms, water chestnuts, or jicama (singkamas) for extra flavour and texture.
• Assemble the siomai: Take a wonton or siomai wrapper and place it on a clean, dry surface. Spoon about 1 tablespoon of the filling into the center of the wrapper. Use your finger to moisten the edges of the wrapper with water.
• Fold and seal: Gently fold the wrapper, bringing two opposite corners together to meet in the center, and then bring the other two corners towards the center as well. Seal the sides by running your wet finger along the edges and pinching the corners together. Try to remove any air trapped between the filling and the wrapper to prevent air pockets from forming during steaming.
• Wrap the corners: Dip your fingers in water again and fold the corners towards the bottom of the siomai, wrapping them in the same direction.
• Compress and shape: Squeeze the siomai gently to compress the filling slightly. Carefully peel back the wrapper near the top to expose about 1 inch (2.5 cm) of the filling.
• Repeat: Continue assembling the siomai until you run out of filling.

Once you have assembled all the siomai, they are ready to be steamed. You can steam them in a bamboo steamer, a pot with a steamer basket, or even a rice cooker with a steaming basket. Arrange the siomai in a single layer, leaving some space between each dumpling, and steam for 15 to 20 minutes, or until the filling reaches an internal temperature of 165 °F (74 °C). Serve immediately with your favourite dipping sauce!

How to make the filling for siomai

Making the filling for siomai is easy. You can choose from a variety of fillings, including shrimp and pork, ground beef, or chicken and shrimp. Here's a detailed guide on how to make the filling for each of these options:

Shrimp and Pork Filling:

For this filling, you will need the following ingredients:

• 2 1/2 pounds (1.1 kg) ground pork
• 1 cup (325 g) shrimp, minced
• 2 cups (248 g) water chestnuts, minced
• 5 tablespoons (74 ml) sesame oil
• 1 tablespoon (7 g) ground black pepper
• 1 cup (150 g) onion, minced
• 1 cup (50 g) carrots, minced
• 1 1/2 cups (115 g) white mushroom, minced

Start by mincing the onions, carrots, white mushrooms, water chestnuts, and shrimp. Put these ingredients in a mixing bowl and add the ground pork, sesame oil, and ground black pepper. Mix until all the spices and ingredients are well combined.

Ground Beef Filling:

For a ground beef filling, you will need:

• 1 1/2 pounds (0.68 kg) ground beef
• 3/4 cup (115 g) onion, minced
• 3/4 cup (40 g) carrots, minced
• 1 egg
• 1 teaspoon (5.5 g) salt
• 1/2 teaspoon (1 g) pepper

Place the ground beef in a mixing bowl and add the minced onion, carrots, egg, salt, and pepper. Stir the mixture until the spices and egg are completely combined with the ground beef.

Chicken and Shrimp Filling:

For a chicken and shrimp filling, gather:

• 2 pounds (0.91 kg) ground chicken
• 3/4 cup (245 g) minced shrimp
• 1/4 cup (59 ml) sesame oil
• 1 tablespoon (15 ml) olive oil
• 1 cup (75 g) white mushrooms, minced
• 1 egg
• 1 large yellow onion, minced
• 1 cup (50 g) carrots, minced
• 1/2 teaspoon (1 g) ground black pepper
• 1 teaspoon (3 g) garlic powder
• 2 teaspoons (11 g) salt

Combine the ground chicken and minced shrimp in a bowl. Add the sesame oil, olive oil, minced white mushrooms, egg, onion, carrots, ground black pepper, garlic powder, and salt. Stir the mixture until all the ingredients are well incorporated.

Once you have prepared your chosen filling, you can start assembling your siomai. Place a spoonful of the filling in the center of each wonton wrapper and follow the steps for wrapping and steaming, as outlined in the previous response.

How to store and reheat siomai

Siomai is a traditional Chinese dumpling that has become a staple in the Philippines. It is typically steamed, but can also be fried and served with soy sauce and calamansi.

How to Store Siomai

If you have made a large batch of siomai, it is a good idea to store some for later. Here is a step-by-step guide to storing your siomai:

• Place the siomai on a large plate or tray, ensuring there is enough space between each piece so they do not stick together.
• Put the plate or tray in the freezer and wait for the siomai to freeze.
• Once frozen, transfer the siomai to a freezer bag and seal it.
• Put the freezer bag back into the freezer, where the siomai will last for about three months.

How to Reheat Siomai

There are several ways to reheat siomai, depending on the equipment you have available:

Using a Steamer

• Place the siomai in a single layer in a steamer basket.
• Put the lid on the steamer and steam for 2-3 minutes.
• Check if the siomai needs more time, depending on how hot you want it.

Using a Skillet

• Place the siomai in a single layer in a skillet.
• Pour approximately 2 tablespoons of water into the skillet and cover with a lid.
• Wait for 2-3 minutes for the siomai to reheat.

Using a Microwave

• Place the siomai on a plate and cover with a damp paper towel.
• Set the microwave to medium and reheat for 20-30 seconds.

Tips for Storing and Reheating Siomai

• It is best to store and reheat cooked siomai, as uncooked siomai can become soggy and leak moisture if stored in the refrigerator.
• If you are reheating frozen siomai, increase the reheating time by a few minutes to ensure it is heated through.
• You can also reheat siomai in a non-stick frying pan with a lid, using the same method as for a skillet.

How to make a dipping sauce for siomai

Siomai is a traditional Chinese dumpling that has become a staple in the Philippines. It is typically served with a dipping sauce. Here are some ideas for how to make a delicious dipping sauce for your siomai:

Basic Asian Dipping Sauce

This simple dip is perfect for steamed or fried dim sum, grilled meat, seafood, and vegetables. It is made with equal parts soy sauce, vinegar, and sesame oil. If you like your food spicy, you can add some chillies to the mix.

Toyomansi

A Filipino favourite, Toyomansi is made with soy sauce and calamondin (also known as calamansi). This sauce pairs well with fried and grilled foods.

Patismansi

Another popular dipping sauce in the Philippines, Patismansi is made with fish sauce and calamondin. It is commonly used as a condiment for fried and grilled dishes.

Siomai Chili Sauce

For those who like their food with a kick, try making a chili sauce for your siomai. Combine chillies, dried shrimp or meat (optional), and minced garlic, then simmer until most of the water has evaporated. Add oil, simmer, and stir well. This sauce will add a spicy and savoury dimension to your siomai.

Other Ideas

You can also experiment with other dipping sauces such as soy sauce and chilli garlic paste, or soy sauce with a squeeze of lemon or lime.

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