Crispy Siomai
Crispy Siomai
Ingredients
For the Siomai Filling
- 1 pound ground pork, 80/20 lean
- 1/2 pound shrimp, peeled, deveined, and finely chopped
- 1/2 cup water chestnuts, finely diced
- 1/4 cup green onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 egg, beaten
- 1/2 teaspoon black pepper
For Assembly and Frying
- 30 wonton wrappers, round or square
- 1/4 cup water, for sealing
- 4 cups vegetable oil, for deep frying, or as needed
For the Dipping Sauce (Optional)
- 1/4 cup soy sauce
- 1 tablespoon calamansi juice, or lime juice
- 1 teaspoon chili garlic sauce, or to taste
Instructions
- 1
In a large bowl, combine the ground pork, finely chopped shrimp, diced water chestnuts, sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, cornstarch, beaten egg, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min
- 2
Lay a wonton wrapper flat on a clean surface. Place about 1 tablespoon of the siomai filling in the center of the wrapper. Moisten the edges of the wrapper with a little water.
⏱️ 5 min
- 3
Gather the edges of the wrapper upwards, pleating them around the filling, leaving the top of the filling slightly exposed. Gently press the wrapper around the filling to secure it. Repeat with the remaining filling and wrappers.
⏱️ 15 min
- 4
In a large pot or deep fryer, heat the vegetable oil to 350°F. Ensure there is enough oil to submerge the siomai.
⏱️ 5 min•🌡️ 350
- 5
Carefully place a few siomai into the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes, or until golden brown and crispy, turning occasionally to ensure even cooking. The internal temperature of the pork should reach 160°F.
⏱️ 10 min•🌡️ 350
- 6
Using a slotted spoon, remove the crispy siomai from the oil and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining siomai.
⏱️ 5 min
- 7
For the dipping sauce, combine soy sauce, calamansi or lime juice, and chili garlic sauce in a small bowl. Mix well.
⏱️ 2 min
- 8
Serve the crispy siomai hot with the dipping sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Siomai
For the Siomai Filling
- 1 pound ground pork, 80/20 lean
- 1/2 pound shrimp, peeled, deveined, and finely chopped
- 1/2 cup water chestnuts, finely diced
- 1/4 cup green onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 egg, beaten
- 1/2 teaspoon black pepper
For Assembly and Frying
- 30 wonton wrappers, round or square
- 1/4 cup water, for sealing
- 4 cups vegetable oil, for deep frying, or as needed
For the Dipping Sauce (Optional)
- 1/4 cup soy sauce
- 1 tablespoon calamansi juice, or lime juice
- 1 teaspoon chili garlic sauce, or to taste
Instructions
- 1
In a large bowl, combine the ground pork, finely chopped shrimp, diced water chestnuts, sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, cornstarch, beaten egg, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min - 2
Lay a wonton wrapper flat on a clean surface. Place about 1 tablespoon of the siomai filling in the center of the wrapper. Moisten the edges of the wrapper with a little water.
⏱️ 5 min - 3
Gather the edges of the wrapper upwards, pleating them around the filling, leaving the top of the filling slightly exposed. Gently press the wrapper around the filling to secure it. Repeat with the remaining filling and wrappers.
⏱️ 15 min - 4
In a large pot or deep fryer, heat the vegetable oil to 350°F. Ensure there is enough oil to submerge the siomai.
⏱️ 5 min•🌡️ 350 - 5
Carefully place a few siomai into the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes, or until golden brown and crispy, turning occasionally to ensure even cooking. The internal temperature of the pork should reach 160°F.
⏱️ 10 min•🌡️ 350 - 6
Using a slotted spoon, remove the crispy siomai from the oil and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining siomai.
⏱️ 5 min - 7
For the dipping sauce, combine soy sauce, calamansi or lime juice, and chili garlic sauce in a small bowl. Mix well.
⏱️ 2 min - 8
Serve the crispy siomai hot with the dipping sauce on the side.
⏱️ 1 min