How to cook Pork Siomai with Quail Egg

Pork Siomai is a traditional Chinese dumpling. This popular dumpling has made its way to the heart of Filipinos as evidenced by the hundreds of stalls, eateries, and restaurants that serve them. Traditionally cooked through steaming, Siomai nowadays also serves as fried complemented with chili sauce, soy sauce, and calamansi.

In Manila, the best Siomai can be found in Binondo China Town, Manila, considered the oldest China Town in the world. Several Chinese restaurants and even stalls serve different Siomai varieties. I love the traditional steamed Shumai; deep-fried works for me too.

Food Advertisements by

This Pork Siomai with Quail Egg Recipe that we are going to cook makes use of ground pork, quail egg, and shrimp. You can also add some Mushrooms based on your preference. I like this recipe because it is simple to prepare, and the result is delicious. It is best served with a dipping sauce composed of soy sauce and calamansi. A small amount of chili garlic paste makes it even more delightful and flavorful.

Making your own Siomai at home is easy peasy. Make sure to have all the ingredients in the recipe below. You will also need a steamer.

Start by mixing all the ingredients in a large bowl, except water and wonton wrappers. Then, follow the cooking procedure below for easy cooking.

Pork Siomai Ingredients and Procedure:

Pork Siomai with Quail Egg Recipe

Ed Joven

Pork Siomai with Quail Egg Recipe is a tasty and unique twist. Its combination of flavors and textures will surely be a hit on any occasion.

5 from 5 votes

Print Recipe Pin Recipe

Course Pork

Cuisine Filipino / Chinese

Servings pcs

Calories 198 kcal

Food Advertisements by

Ingredients

Pork Mixture:

250 g Ground Pork with 30% Fats
½ tsp Salt to taste
½ tsp Black Pepper to taste
2 tsp Brown Sugar
1 tbsp Oyster Sauce
1 tbsp Sesame Oil
¼ cup Shrimp or Mushrooms finely chopped
¼ cup Carrots finely minced
¼ cup Spring Onions finely chopped
1 medium Egg at room temperature
4 tbsp Cornstarch
24 pcs Wonton / Molo Wrapper medium
24 pcs Quail Eggs boiled & peeled

TOPPINGS & SAUCE:

Fried Garlic
Chili Garlic Sauce
Light Soy Sauce
Fresh Calamansi Slices

FOR BUSINESS IDEA:

Siomai Paper Trays or Styro Packaging
Siomai Bambo Skewer / Toothpicks

Instructions

~ How to Prepare ~

In a large bowl mix 250g Ground Pork, ½ tsp Salt & ½ tsp Black Pepper and 2 tsp Brown Sugar
Mix well
Add 1 tbsp Oyster Sauce and 1 tbsp Sesame Oil
Mix well
Add ¼ cup Mushroom or Shrimp, finely chopped
Add ¼ cup Spring Onions and ¼ cup Carrot
Next add 1 medium Egg & mix well
Add 4 tbsp Cornstarch
Mix well and marinate for 30 mins.

~ Wrapping ~

I'm using a medium size wonton wrapper
Put a tablespoon of pork mixture in the center and quail egg
Press wrapper in a circle motion towards the pork mixture
Repeat the process until you're done.
This recipe makes 24 pcs Pork Siomai. Keep Frozen this will last for a month.
Thaw before Steaming or Frying.

~ Let's Steam ~

Preheat Steamer with 1.5 liters of water, over med.
Heat and brush the steamer tray with oil thoroughly.
Arrange Pork Siomai in a Steamer Tray
STEAM for 10-12 minutes (spaced Siomai) and 15-18 minutes (crowded Siomai)
Our Pork Siomai is perfectly cooked. Serve while it's hot!
Serve Siomai with Fried Garlic, Chili Garlic Sauce, Light Soy Sauce, and Fresh Calamansi

Video

Nutrition

Serving: 1pieceCalories: 198kcalCarbohydrates: 18gProtein: 16gFat: 8gCholesterol: 390mgSodium: 386mg

Keyword Dumplings, Pork recipes

Tried this recipe?Like us on FB @PinoyRecipeAtIbaPa or tag #PinoyRecipeAtIbaPa!

How to Store Siomai:

Pork Siomai can be frozen raw, but I suggest storing them steamed so they can be heated up quickly in the microwave or steamer before serving.
To prevent them from sticking together when frozen, place the steamed dumplings on a baking sheet in a single layer spaced about an inch apart, then freeze until solid before putting them into airtight containers.
You can store Siomai for up to three months in the freezer.

How to Re-Heat Pork Siomai:

Microwave: Several dumpling pieces should be placed on a shallow plate in the microwave and covered with a wet paper towel. Heat thoroughly in the microwave for 20 to 30 seconds at medium power.
Steam: Place everything in the steamer in a single layer on the steamer basket, cover with the lid, and steam for 2 to 3 minutes or until everything is heated through.
Fry Pan: The dumplings should be arranged in a single layer, covered with a lid, and steamed for 2 to 3 minutes, or until heated through, in a Frying Pan with about 2 tablespoons of water.

This Pork Siomai with Quail Egg Recipe is a delicious and unique twist on the traditional Siomai dish. Siomai, also known as shumai, is a Chinese dumpling popular in many Asian countries, including the Philippines. It is typically filled with a mixture of ground pork and vegetables and is steamed to perfection. Adding quail eggs to the filling of the Siomai adds a new dimension of flavor and texture to the dish. The quail eggs are rich and provide additional flavor to the savory pork filling. They also add a delicious appeal to the Siomai, making it perfect for special occasions or as a unique appetizer at a dinner party.

Serving recommendations:

With a dipping sauce of calamansi, lemon, and chili garlic, this dish is delicious as an appetizer or snack!
Serve breakfast with other traditional dim sum dishes.
Make a filling soup by adding it to meat broths.
Use in stir-fries with noodles and vegetables or pancit.

Pork Siomai with Quail Egg is a tasty and unique twist on a traditional Asian dish that will impress your family and friends. Its unique combination of flavors and textures will surely be a hit on any occasion. Try it, and you’ll surely be asked by your friend and family to make it again.