yumyumyummers

wonton dumplings (siomai)

In appetizers, dinner, easy weeknight meals, ethnic food, side dishes, tapas on 08.01.11 at 1:43 am

do you have one of those fave, homecooked dishes that you’ve loved ever since childhood? well, this is that dish for me. siomai, or wonton dumplings, is one of my fave things to eat — and my mom’s recipe is the best, in my opinion. :)

this weekend in honour of heritage day (an awesome civic holiday celebrating multiculturalism), i visited my parents’ home and we enjoyed a filipino feast on the patio. my special request was siomai. not only is it a great appetizer for sharing, but it’s also fun cooking together with mom & dad. what a fantastic way to enjoy sunday dinner…

typically made with pork, wonton dumplings are a staple on chinese dimsum menus. there are many different variations on this popular dumpling recipe from several countries throughout asia (check out more details on wikipedia). here’s my mom’s version of the filipino recipe for siomai…

prep wonton stuffing:
combine the following ingredients well in large prep bowl:
– 500g ground lean pork
– 2-3 green onion stalks (rooted stems removed, diced)
– 2-3 chinese sausages (finely chopped)
– 2 medium eggs
– season w/ salt & ground black peppercorns to taste

(tip: you can substitute chinese sausage for ham or shrimp. for extra texture & flavour, you can also add green peas, carrots, dried mushrooms or water chestnuts to the wonton stuffing.)

wrap it up:
– 1 pkg wonton wrappers
– place 1/2 tsp of wonton stuffing in the center of each individual wonton wrapper square
– slightly fold the stuffed wrapper from one corner-to-corner, then bunch together the rest of the wrapper together to form the dumpling
– makes approx 50 wonton dumplings (siomai)

steam the dumplings:
– add water to large wok (about 1/3 full)
– place large bamboo steamer in wok, but ensure that water is not touching the steamer (or else your dumplings will get soggy)
– bring water to a boil
– once water is boiling, place prepared dumplings into bamboo steamer (in one layer, not overlapping each other)
– lightly brush dumplings w/ extra-virgin olive oil using a pastry brush (to prevent dumplings from sticking together)
– steam dumplings (covered) for 12-15min until cooked
– remove dumplings from bamboo steamer using tongs

(tip: keep an eye on the water level in the wok. if the water goes dry too quickly, you’ll need to replenish the water in the wok to keep the steaming process going. you’ll likely need to steam the dumplings in 2-3 batches, depending on the size of your bamboo steamer.)

prep the dipping sauce:
stir together the following ingredients in small prep bowl:
– 2-3 tbsp low-sodium sauce
– freshly-squeezed lemon juice from 1 lemon
– season w/ ground black peppercorns

food styling:
– place siomai in serving platter, with dipping sauce bowl
– enjoy good food & good company!

what are your fave, homecooked dishes that you’ve loved ever since childhood?

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  1. These look delicious! What a fun holiday to celebrate. I think one of my favorites from childhood would have to be my mom’s cookies. I just love them!

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  2. I’ve been wanting to make dumplings for ever, now I’ll give it a shot! Thanks!

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  3. Love dumplings, these homemade ones look delicious! There’s a place near LA that I’ve been and I guess it’s the only one in the states (original one is in China). Pretty yummy!

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  4. […] spicy beef & edamame noodle bowl wonton dumplings (siomai) […]

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