AuthorHealthy ChefMakes 15 pieces of Cruelty-free, vegan, Buddhist-friendly, and non-GMO, Omnipork® Siomai. Comprised of a proprietary blend of plant-based protein from pea, non-GMO soy, shiitake mushroom, and rice for complete protein. It is also free from cholesterol, added hormones, or antibiotics.
In a bowl, mix together the OmniPork mince, soy sauce, salt, pepper, chives/spring onion, garlic, and diced mushrooms. Mix well and set aside.
Prepare a small bowl with water. Carefully separate the wrappers. It’s best to work with the wrappers thawed at room temperature so they’re pliable and won’t easily break.
Hold together with your thumb and index finger. Place a wrapper on top. Dab some water around the edges of the wrapper. Add 1 tbsp of the filling in the center.
Note that the amount of filling will depend on the size of your wrapper.
Push the filling with your finger and carefully press down to create a pouch. You can opt to add more filling as needed as you push down the filling.
Repeat for the remaining mixture and wrappers. Make sure to cover the finished siomai with a towel while you work on the others to prevent them from drying.
Mix all the ingredients together and feel free to adjust to your liking.
Heat a large pan enough to fit the bamboo basket or prepare your steamer. Line the basket or steamer with some parchment paper. Place the siomai at least 1/2-inch apart from each other.
If using a bamboo steamer, add some water to the pan and leave it to boil over medium-high heat. Note that the water should be enough the graze the bottom of the bamboo steamer and not submerge the steamer and wet the siomai underneath.
Once the water boils, place the bamboo steamer onto the pan.
Steam the siomai for around 8-10 minutes or until wrappers are translucent. Remove the basket from the pan or remove the siomai from the steamer. You can top the siomai with some chili garlic sauce and chopped green onions. Serve with some dipping sauce. Enjoy!
Ingredients
Directions
In a bowl, mix together the OmniPork mince, soy sauce, salt, pepper, chives/spring onion, garlic, and diced mushrooms. Mix well and set aside.
Prepare a small bowl with water. Carefully separate the wrappers. It’s best to work with the wrappers thawed at room temperature so they’re pliable and won’t easily break.
Hold together with your thumb and index finger. Place a wrapper on top. Dab some water around the edges of the wrapper. Add 1 tbsp of the filling in the center.
Note that the amount of filling will depend on the size of your wrapper.
Push the filling with your finger and carefully press down to create a pouch. You can opt to add more filling as needed as you push down the filling.
Repeat for the remaining mixture and wrappers. Make sure to cover the finished siomai with a towel while you work on the others to prevent them from drying.
Mix all the ingredients together and feel free to adjust to your liking.
Heat a large pan enough to fit the bamboo basket or prepare your steamer. Line the basket or steamer with some parchment paper. Place the siomai at least 1/2-inch apart from each other.
If using a bamboo steamer, add some water to the pan and leave it to boil over medium-high heat. Note that the water should be enough the graze the bottom of the bamboo steamer and not submerge the steamer and wet the siomai underneath.
Once the water boils, place the bamboo steamer onto the pan.
Steam the siomai for around 8-10 minutes or until wrappers are translucent. Remove the basket from the pan or remove the siomai from the steamer. You can top the siomai with some chili garlic sauce and chopped green onions. Serve with some dipping sauce. Enjoy!