Fried Siomai

Fried siomai is a type of open topped dumplings filled with pork, mushrooms and prawns wrapped in wonton wrapper then deep fried.


During the old days fried siomai was non-existent (at least commercially), and since then siomai has all spotlight pointing to it, a Filipino favourite that is eaten as a snack, a side dish or even as mains. Usually served with soy sauce, calamansi and a special sauce made with chillies and garlic. It was one of my favourite snacks, and during lunchtimes if a siomai is accessible from where I am having my food, it would definitely be one of my side dishes. Many years later this alter ego came out, a fried variant and it took the Philippines by storm, now the humble siomai have a counterpart that is as equally loved.

Fried siomai is basically the same siomai, but instead of steaming this dumpling, it is deep fried, giving a nice crunch on the outside leaving the insides soft and moist. I love both types and they can be enjoyed on different occasions, for me the steamed ones are great as a snack item while the fried ones are great as a pulutan or ulam.

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Fried Siomai

  • Author: Raymund
  • Prep Time: 25 mins
  • Cook Time: 7 mins
  • Total Time: 32 mins
  • Yield: 20 1x
  • Category: Side Dish
  • Cuisine: Filipino

Description

Fried siomai is a type of open topped dumplings filled with pork, mushrooms and prawns wrapped in wonton wrapper then deep fried.


Ingredients

Scale

Instructions

  1. Mix pork, mushroom, shrimps, salt, cornstarch, and sesame oil thoroughly in a bowl.
  2. Wrap a heaping spoonful of the mixture in a siomai wrapper leaving the top open/unwrapped.
  3. Deep fry siomai in medium heat for 5 to 7 minutes or until the colour turns golden brown.

Recommended

5 Responses

  1. Thumbs up for you making siomai from the scratch. They look nicely crisp and scrumptious.

  2. I only had them steamed before, and fried looks really good! Now that I figured out a good system for deep frying on our patio, I want to give these a try. Quick question… Do you use round or square wonton wrappers? Both are available in our Asian grocery store.

    • Raymund says:

      I usually use the round ones so when its pleated it will be even, but sometimes the round ones always run out of stock so I use the square ones and trim the ends. Yellow ones are good for frying, they are egg based while the white one does not contain eggs and a bit thicker.

  3. mjskitchen says:

    This sounds like a dumpling we used to get at our local dim sum restaurant, but it wasn’t fried. I love that idea. I’m all for crispy! Look fabulous.

  4. suituapui says:

    I am quite sure it will be nice but I have never tried frying them. LOL!!!

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