{"id":3910,"date":"2019-05-11T10:40:40","date_gmt":"2019-05-11T17:40:40","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=3910"},"modified":"2021-11-15T12:02:55","modified_gmt":"2021-11-15T20:02:55","slug":"siomai","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/siomai\/","title":{"rendered":"Pork Siomai"},"content":{"rendered":"\n

Siomai <\/strong>or shu mai, with ground pork, shrimp, and shitake mushrooms, are tasty and filling. These steamed dumplings are easy to make and delicious as an appetizer, snack, or main meal!<\/p>\n\n\n\n

\"pork<\/figure>\n\n\n\n

This siomai recipe was first published in 2013 and needed a little refresh, so I thought I'd put on my dumpling-making hat today and take new pictures and add cooking tips.<\/p>\n\n\n\n

But although it took me five years and a day to finally revamp the post, I do make these steamed dumplings regularly. They're one of the make-ahead meals, like\u00a0lumpiang shanghai,<\/a>\u00a0that I usually stock up on\u00a0<\/span>for busy weeknight dinners, midday snacks, or impromptu parties.<\/p>\n\n\n\n

I like to prep and steam a few dozen each week, then freeze them in airtight containers. On days when I am too busy to cook or want a quick dim sum fix, I pop a few pieces in the microwave for a few seconds or steam them for a few minutes to warm up.<\/p>\n\n\n\n

Ingredient notes<\/h2>\n\n\n\n
\"shu<\/figure>\n\n\n\n