Steaming Siomai: How To Know When It's Cooked Perfectly

Siomai is a traditional Chinese dumpling that has become a staple in the Philippines. It is usually cooked by steaming, although it can also be fried. The dumplings are often served with a dip made of soy sauce and calamansi, and a spoonful of spicy chilli garlic paste. But how do you know when your siomai is cooked?

Check the colour of the wrapper

The colour of the wrapper is an important indicator of whether your siomai is cooked. Siomai wrappers are typically yellow or white, depending on whether they contain eggs or not. When steaming your siomai, it is important to ensure that the wrapper does not stick to the steamer. This can be done by lining the steamer with perforated parchment paper, greasing it with cooking spray, or using cabbage leaves.

When the siomai is cooked, the wrapper should have a slightly translucent appearance, indicating that the dumpling is ready to be served. If the wrapper remains opaque or has hardened, it may be a sign that the siomai is undercooked or overcooked, respectively. Therefore, checking the colour and texture of the wrapper is a crucial step in determining the doneness of your siomai.

Additionally, the wrapper should be thin and soft, yet strong enough to hold its shape during the steaming process. If the wrapper is too thick or brittle, it may affect the cooking time and the overall texture of the siomai.

Check the texture of the dumpling

Checking the texture of the dumpling is a great way to know if your siomai is cooked. Siomai should have a soft and tender texture, with a juicy and flavorful filling. The filling should be well-mixed and sticky, holding all the ingredients together. If the filling is crumbly or dry, it may indicate that the siomai is undercooked.

When checking the texture, gently squeeze the dumpling to feel if it is tender and juicy. You can also use a fork or chopsticks to cut into the dumpling and observe the texture of the filling. It should be moist and not dry or crumbly. If the filling falls apart easily, it may need more time to cook.

Additionally, the wrapper of the siomai should be soft and pliable, not tough or chewy. It should be easy to bite into and not sticky. If the wrapper is hard or sticky, it may indicate overcooking or that the wrapper was not prepared properly.

To ensure the perfect texture, it is important to follow the recipe and cooking instructions carefully. This includes using the right type of wrapper, preparing the filling properly, and steaming the siomai for the recommended amount of time.

Check the temperature of the filling

Checking the temperature of the filling is a reliable way to know if your siomai is cooked. You can use an instant-read thermometer to check the internal temperature of the filling. The siomai is cooked when the filling reaches an internal temperature of 165 °F (74 °C). This ensures that the meat is cooked through and safe to eat.

To check the temperature, simply insert the thermometer probe into the centre of one of the dumplings. Make sure to choose a dumpling from the centre of the steamer, as the edges may cook faster. If the temperature reads 165 °F or above, your siomai is ready to serve. If it is below this temperature, continue steaming and check the temperature again after a few minutes.

It is important to ensure your siomai is fully cooked to prevent any foodborne illnesses. Undercooked meat can harbour harmful bacteria, so it is always better to be safe and cook your siomai thoroughly.

Additionally, you can also observe the colour of the filling. A good indication that your siomai is cooked is when the filling turns from pink to brown or grey. This colour change indicates that the meat is cooked and safe to consume. However, using a thermometer is the most accurate method to ensure doneness.

Check the cooking time

Checking the Cooking Time

The cooking time for siomai depends on the method of cooking and the number of dumplings being cooked. Siomai can be cooked by steaming, frying, or microwaving.

Steaming

Steaming is the traditional method of cooking siomai. To steam siomai, you will need a steamer basket, which can be made of metal or bamboo, and a pot or skillet of boiling water. First, arrange the siomai in the steamer basket, leaving about 1/2 inch (1.3 cm) between each dumpling. Then, put the steamer into the pot or place it directly onto the skillet, and cover. Steam the siomai for 15 to 20 minutes, or until the filling inside reaches 165 °F (74 °C). If you are using a metal steamer, it is recommended to line the basket with steaming paper or lightly grease it with cooking spray to prevent the siomai from sticking. You may also place pieces of napa cabbage or cabbage leaves at the bottom of the steamer before adding the siomai to prevent them from sticking.

If you are steaming a large batch of siomai, you may need to do it in batches. Remember to bring the water back to a boil before steaming another batch.

Frying

Siomai can also be fried. To do this, use medium heat to deep fry or pan-fry the siomai until they turn a nice, golden color, or until they are cooked to your preferred doneness.

Microwaving

To reheat cooked siomai in the microwave, place a few pieces on a shallow plate and cover them with a damp paper towel. Microwave at medium power for about 20 to 30 seconds or until heated through.

Skillet

You can also reheat siomai in a skillet by placing them in a single layer, adding about 2 tablespoons of water, covering the pan, and steaming for about 2 to 3 minutes or until heated through.

Check the ingredients

Siomai is a traditional Chinese dumpling that is usually cooked by steaming. It can be made from different types of meat and vegetables, with the addition of seasonings and spices. The ingredients are mixed together and secured in a wrapper.

• Ground pork – preferably with at least 20% fat for a juicy and flavorful texture.
• Shrimp – use fresh shrimp to make a difference in the flavor.
• Flavorings – classic Chinese seasonings such as soy sauce, oyster sauce, sesame oil, and Shaoxing wine.
• Cornstarch – to bind and keep the meat from falling apart.
• Vegetables – carrots and green onions for color and added flavor. You can also add minced shiitake or shitake mushrooms, jicama, and white mushrooms for extra flavor and texture.
• Ginger – grate the fresh ginger and press to extract juice; this way, you get the flavor without any bits to bite into.
• Egg – serves as a binder and prevents the mixture from crumbling.
• Wonton or dumpling wrappers – these are thin and soft, yet can hold up to steam from boiling water. They usually come in yellow or white color and are either square or round. The round ones are the best wrappers for siomai, but you can also use square wrappers by folding the corners towards the center.

Frequently asked questions