Emilie Meyer
Siomai is a traditional Chinese dumpling that has become a staple in the Philippines. It is typically made with ground pork and shrimp, although other fillings such as chicken and beef can also be used. Siomai is usually steamed, but it can also be fried. To steam siomai in a pan, you will need a non-stick frying pan, a lid, oil, and water. First, place the siomai in the pan in a single layer, leaving a small gap between each dumpling. Then, add water and oil to the pan—the amount of water will depend on the number of dumplings you are cooking. Place the pan over medium heat, cover it with a lid, and let the water come to a boil. Once the water is boiling, lower the heat to a simmer and cook until the water is almost dry. Finally, remove the lid and check if the siomai is cooked through. If desired, you can let the oil heat up and crisp the bottoms of the siomai before serving.
How to steam siomai in a pan
| Characteristics | Values |
|---|---|
| Type of pan | Non-stick frying pan |
| Oil | 2 tablespoons of cooking oil |
| Water | 1/4 to 1/2 cup |
| Dumpling arrangement | In a row |
| Heat | Medium |
| Lid | Covered |
| Boiling | Bring to a boil, then lower heat to a simmer |
| Cooking time | Simmer until water is almost dry |
| Serving | Serve immediately |
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What You'll Learn
Use a non-stick frying pan with a lid
To steam siomai in a non-stick frying pan, first place the frozen siomai in the pan in a single layer, leaving a small gap between each dumpling. Next, add water and a little oil to the pan to prevent sticking. The amount of water added depends on the number of dumplings being cooked—use 1/4 to 1/2 cup of water for a batch of dumplings, adding more water for larger batches.
Then, place the pan over medium heat and cover with a lid. Wait for the water to come to a boil, then lower the heat to a simmer. Continue to simmer until the water is almost dry. Once the water is almost gone, remove the lid and check if the siomai are cooked through. If they are not, add a little more water and continue to steam until they are cooked.
If desired, you can let the oil heat up and crisp the bottoms of the siomai before removing them from the pan. Serve the siomai immediately, with soy sauce, scallions, and slices of calamansi, lime, or lemon as garnishes.
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Add water and oil to prevent sticking
To steam siomai in a pan, you will need to add water to the pan and place a plate on top. The water level should be maximum one inch below the plate. Bring the water to a boil and then place the siomai on the plate. Cover the pan to allow the steam to circulate and cook the siomai.
If you are using a non-stick pan, you can add a small amount of oil to prevent sticking. Alternatively, you can use a plate that has been oiled. The oil will create a barrier between the siomai and the surface of the pan or plate, preventing sticking and making it easier to remove the siomai once they are cooked.
It is important to note that the water should not touch the siomai or the plate, as this can affect the cooking process and the texture of the siomai. The steam generated by the boiling water is what cooks the siomai, so a small amount of water is sufficient.
Additionally, if you are using a bamboo steamer, you can line it with perforated parchment paper to prevent sticking. This will create a non-stick surface for your siomai to cook on.
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Simmer until water is almost dry
To steam siomai in a pan, you will need a non-stick frying pan, a lid, some oil, and water. Place the siomai in the pan in a single layer, leaving a small gap between each dumpling. Add 1/4 to 1/2 cup of water and 2 tablespoons of cooking oil, depending on how many dumplings you are cooking. The more dumplings, the more water is needed. Place the pan over medium heat, cover, and bring to a boil. Once the water is boiling, lower the heat to a simmer and simmer until the water is almost dry.
When the water is almost dry, remove the lid and check if the siomai are cooked through. If they are not, you can add a little more water and continue to steam until they are cooked. If desired, you can let the oil heat up and crisp the bottoms of the siomai before removing them from the pan. This technique is adapted from the Japanese method of cooking gyoza, another type of dumpling.
If you are using a metal steamer basket, you can line it with steaming paper or lightly grease it with cooking spray to prevent the siomai from sticking. Arrange the siomai in the basket, leaving about a 1/4-inch gap between each dumpling. Place the steamer basket in a pot with boiling water, ensuring that the water does not touch the bottom of the steamer. Steam the siomai for 15 to 20 minutes, or until they are cooked through.
Siomai are traditional Chinese dumplings that have become popular in the Philippines. They are typically made with ground pork and shrimp and are served as an appetizer, snack, or light meal.
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Crisp up the bottoms of the siomai
To crisp up the bottoms of the siomai, you can use a non-stick frying pan. Place the siomai in the pan and add water and cooking oil. The amount of water added depends on the number of dumplings being cooked—the more dumplings, the more water is needed. As a guide, for 1/4 to 1/2 cup of water, you should add 2 tablespoons of cooking oil. Place the pan over medium heat, cover, and bring to a boil. Then, lower the heat to a simmer and let the water dry out. Once the water is almost dry, remove the lid and check if the siomai are cooked through. If they are, you can let the oil heat up and crisp the bottoms of the siomai before serving.
This method of cooking siomai without a steamer basket is inspired by the Japanese way of cooking gyoza, which is also cooked in a pan.
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Serve immediately
Once the siomai is cooked, it's time to serve. Siomai is best served immediately after steaming, as this is when the texture is at its best.
Arrange the cooked siomai on a serving plate and garnish with scallions, slices of calamansi, lime, or lemon. You can also serve the dumplings with a side of soy sauce for dipping, or another sauce of your choice.
If you have any leftover siomai, you can store them in an airtight container in the refrigerator for up to 3 or 4 days. To reheat, simply steam the dumplings for a few minutes until they're heated through, or microwave them for 20 to 30 seconds.
If you're making a large batch of siomai, it's a good idea to freeze some for later. Spread the dumplings out on a baking sheet and freeze them until they're solid. Then, transfer them to an airtight container, where they will keep well in the freezer for up to 3 months.
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