Siomai is what we call this delicious dimsum in the Philippines but called Shumai in other parts of Asia which is a traditional Chinese Dumpling. It is usually made from ground pork but this recipe of mine uses ground beef instead and only needs a few other ingredients. These steamed dumplings make a great snack or appetizer served with soy sauce, lemon /calamansi with chili oil or crunchy garlic. So simple, easy to make, delicious that you can make it right in your own kitchen.
For some, wrapping is a bit of a challenge but it's actually pretty easy. You can make it fancy or make it simple like this one.
So, how to WRAP it? You can place the filling in the middle of the wrapper, place the wrapper with meat in between your thumb and index finger (like holding an ice cream cone) and press the meat with a spoon until you get the right shape. You can also seal the sides with folds with water if desired.
Steaming doesn't really take a long time since we are using ground beef here... about 15 minutes or even shorter, and your Siomai is ready. Just make sure to grease the steamer pan with oil before placing the wrapped meat and allow space in between to avoid sticking. Do not over steam the Siomai or else the wrappers will become too soft and the meat will be a little hard.
Can you fry them? Yes of course! Just drop them in hot oil and deep-fry until crisp and golden. Just make sure not to overcook.
Can you store them in the freezer? Yes you can!
For uncooked siomai, it is recommended to flash freeze them first so they won't stick to each other while it's frozen. Then place them in a sealable bag and squeeze as much air as possible to prevent freezer burn. Make sure to label the bag with the date. Freeze for up to 3 months.
Give this recipe a try and let me know what you think by leaving a comment below. Enjoy!
beef siomai recipe
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