Siomai (Pork and Shrimp) with Chili Garlic Oil

by shopidea.net
0 comment

This post may contain affiliate links. Please read our disclosure policy.

This is a product that makes you realize that the best things can come in small packages. There’s a reason why shumai, the dumpling delight, is so popular in the Philippines. This is a dish that you can easily eat on the go. And despite its relatively small size, it packs a ton of flavor. But if you want something perfectly meaty and fresh, we recommend making it yourself. Making shumai is easier than you think. First of all, let’s make it clear to those who are not familiar with this dish.

What is shumai?

These delicious Chinese dumplings can be easily found on the streets of Manila and many other places in the Philippines. What’s so appealing about this delicious snack? First, it’s made with delicious ingredients like shrimp, pork, and onions, so it’s versatile in flavor.

Chinese Steamed Dumplings

This mixed ingredient is brought together as a filling and wrapped perfectly into small but flavorful dumplings using wonton wrappers. It has become so famous now that you can find numerous versions of this at different price points. But if you want to be sure to eat shumai with perfect saltiness and meaty taste, we recommend learning how to make shumai with your own hands.

What are the ingredients?

Shumai recipe

But before that, you need to get all the ingredients in order. Start with 3 lbs. 1 cup ground pork, 1 cup chopped shrimp. Seasoning requires 12ml. 2 teaspoons Knorr liquid seasoning, 1/2 teaspoon sesame oil, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper.

Also gather 1/2 cup of chopped onions, 1/2 cup of chopped carrots, and 1/4 cup of chopped green onions. Don’t forget 4 tablespoons of cornstarch, 1 egg, and of course, 50 wonton wrappers to make the dumplings.

How to make shumai

1. Mix some filling ingredients together.

Step 1: Mix all shumai ingredients

Prepare a bowl and add the pork, shrimp, onion, carrot, green onion, and egg. Mix these well.

2. Seasoning the bean paste

Step 2 Add seasonings to the shumai

Now, let’s add Knorr liquid seasoning and sesame oil. Also sprinkle with salt and black pepper. And keep stirring until everything is evenly distributed. Add cornstarch little by little. It is an essential ingredient for absorbing moisture from food. Please keep adding to this as needed.

3.Wrap the shumai

Step 3 Wrap the shumai

Scoop some of the filling and place it on top of the wonton wrappers. Wrap it up and repeat the same steps until it’s empty.

4. Preparing to steam the shumai

step4 Arrange the shumai in the steamer

Place the steamer liner on top of the steamer. Prepare the shumai and place them on a steamer.

5. Steam the shumai

step5 Time to steam the shumai

From here on, you’ll mostly just have to wait. Steam the shumai for 20-30 minutes. After that it’s fine!

How to enjoy shumai

How to make shumai

All you have to do is transfer the shumai to your favorite container or plate. You can enjoy them as is, but I love to eat them with sauce. Chili oil and soy sauce, lemon or calamansi are recommended for this.

How to store shumai

Panrasan Pinoy Shumai Recipe

Fortunately, cooked shumai is very easy to store. So you don’t have to worry about finishing all the servings after making it. Once the shumai has reached room temperature and is no longer steamy, place it in an airtight container. Be sure to close it tightly and place it in the refrigerator. This allows the shumai to be safely consumed for about a week.

Can shumai be frozen?

Do you want to store and eat shumai for more than a week? You can also freeze cooked dumplings by placing them on a baking sheet on a tray. Transfer this to the freezer and freeze to solidify. Then place the shumai in a freezer bag and return to the freezer. By doing this, you can extend the expiration date of shumai by 2 to 3 months.

To reheat, simply remove the container from the freezer. And you can actually steam it again. You can repeat steps 4 and 5, but just keep steaming for a few minutes until the shumai reaches your desired temperature.

Pork and shrimp with shumai chili oil

What do you think about this simple but absolutely delicious shumai recipe? If you have any suggestions or feedback, please let us know by commenting below. You can also check out more amazing dishes on the Panlasang Pinoy website.

Did you make this? If you take a photo, be sure to tag us on Instagram. @panlasangpinoy or hashtag #PanlasanPinoy Let’s see your work!

Pork and shrimp with shumai chili oil

Pork and shrimp shumai served with garlic oil

This is a recipe for pork and shrimp shumai topped with chili oil.

Preparation: 30 minutes

Cook: 1 time

material

Ingredients of chili garlic oil:

Instructions

  • Add pork, shrimp, onions, carrots, green onions, and eggs to a bowl to make shumai. Mix well, then add Knorr liquid seasoning, sesame oil, salt, and coarsely ground black pepper. Continue mixing until the ingredients are well dispersed.

  • Gradually add cornstarch if needed. Note: This is a binding ingredient that helps absorb moisture from the mixture.

  • Place steamer liner in steamer. Arrange the shumai on top. Steam for 20-30 minutes.

  • Make chili garlic oil by mincing garlic and Thai chili peppers in a food processor.

  • Pour 1 1/2 cups cooking oil into a wok and add the minced garlic and chili peppers along with the star anise and dried bay leaves. Turn the stove to its lowest setting. Cook the mixture for 30-45 minutes, stirring gradually.

  • Add vinegar, brown sugar, salt, and oyster sauce to the mixture. Continue cooking for 3 minutes.

  • Remove star anise and dried bay leaves.

  • Place the shumai on a plate, drizzle with chili oil, and serve with a dipping sauce made from soy sauce and calamansi.

  • Please share and enjoy!

Note

Note:
Oyster sauce: The garlic chili oil recipe calls for oyster sauce. However, if you prefer a more oriental and sweet taste, you can also use hoising sauce.
shrimp: Shumai becomes even more delicious with shrimp, but you can also omit this ingredient for some reason.The finished product is really tasty and delicious.
brown sugar: The brown sugar in chili garlic oil can be replaced with white sugar. If you can’t use sugar at all, use Splenda or a similar sugar substitute.

video

Nutritional information table

calorie: 4251kcal (213%) carbohydrates: 120g (40%) protein: 250g (500%) fat: 303g (466%) Saturated fat: 110g (550%) Polyunsaturated fats: 31g Monounsaturated fats: 134g Trans fat: 0.02g cholesterol: 1148mg (383%) sodium: 5837mg (243%) potassium: 5093mg (146%) fiber: 9g (36%) sugar: twenty fiveg (28%) Vitamin A: 12754IU (255%) Vitamin C: 318mg (385%) calcium: 465mg (47%) iron: 19mg (106%)

©Copyright: Banjo Merano

Did you make this?

Tag @panlasangpinoy Don’t forget to leave us a review on Instagram!

You may also like

Leave a Comment