Serving idea for store – bought siomai (pork dumplings)
Officially, summer has ended. But the humidity remains the same. Not exactly the ideal setting for long preparations in the kitchen–one of the reasons why I haven’t made siomai (steamed pork dumplings) in quite a while. So when my daughters saw trays and trays of siomai in the supermarket, they asked if we could buy some. Now, I am wary of frozen siomai. Eight times out of ten, they’re nothing but wrappers with a little filling that tastes like it’s made of 80% extenders. But I took my chances with a rather large tray of siomai at Rustan’s supermarket a few weeks back. They were okay. Not bad at all.
The kids wanted the siomai steamed and served a la dimsum. I wanted them with noodles, vegetables and broth. There really is no reason why they couldn’t be served except right off the styrofoam tray.
To prepare a single serving of siomai noodle soup, start by cooking some oriental style noodles in a little salted water. You can choose the more common egg noodles or you can try the flat rice noodles served in Vietnamese restaurants. A wide variety is available in supermarkets. So, when the noodles are done, drain, place in a large soup bowl cover and keep warm.
The best broth to go with oriental noodle soup is home cooked broth, the kind that is simmered for hours with bones, vegetables, herbs and spices. You really can’t come up with a good noodle soup if you rely on broth cubes. The broth is what makes a noodle soup either good or bad.
You can choose to reheat your frozen siomai in the soup with some vegetables then just pour everything into the bowl of noodles. Or, you can steam the siomai separately so that there is less chance they will be soggy before they hit the soup bowl. In my case, all the siomai were steamed. I just took a few pieces from the lot for my noodle soup.
What vegetables you want to go into your siomai noodle soup is entirely up to you. Carrots, pechay baguio, onion leaves and chinese broccoli are popular choices. If you want them tender crisp, you can blanch them in boiling water for a few minutes then arrange them on top of the noodles before pouring the broth in. Or, as I said earlier, you can simmer them for a few minutes with the broth.
Finally, never underestimate the importance of garnish. Toasted onion and/or garlic bits, fine slices of onion or garlic leaves are just wonderful with oriental noodle soups.
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Sassy, my mom used to serve siomai with miswa and patola, or sotanghon with shredded cabbage and chopped carrots, both in a chicken broth =) the siomai she used to buy was already cooked before freezing, so she just dropped them in the pot and simmered for a few minutes, just enough for the siomai to thaw and absorb the flavor of the broth =)
we’ve also had siomai briefly deep-fried and served with sweet chili sauce.
So long as the frozen siomai is good, so much can be done with them. Malas pag pangit yung siomai.
Hehe, true. Most commercial siomai is tipid talaga. We buy siomai from this lady who regularly delivers lunch and merienda to my mom’s office. they’re big and made with pork and shrimp. her siomai even come with chinese bagoong, soy sauce and calamansi =)
i have “trauma” regarding store bought siomai. but i’ll try this anyway
what was the brand of the siomai you bought?
chevee, re: “tipid”… hay super. that’s why i prefer to make them at home. when it isn’t too hot, that is. hehehe
paupau, naku, i don’t remember. but i bought them at Rustan’s Shangri-La.
thanks to you, I now have a reason to use our steamer, to make siomai for the almondigas. also, the extra veggies and unused meat in the freezer won’t be trash anymore, but perfect ingredients for the home-cooked broth.thanks connie
Hi Connie-
Just curious- what’s the green garnish in the photo?
Thanks!
lemon, you’re welcome. and i’m sure that having used the steamer once, you’ll discover a lot of other dishes to cook in it.
aggie, that’s dill.
thanks for the lovely picture and the tip! was looking for ways to improve the styling of the siomai at my mom’s food stall and found this excellent site. hehe.
may your sales go up, vida.
ATLAST I FOUND IT.IM VERY VERY HAPPY TO FOUIND THIS FILIPINO RECIEPE.COZ I WANT TO COKK TO MY HUSBANS HE LIKE FILIFINO FOOD.THNK YOU VERY.I WILL ALWAYS CHECH THIS WEBSITE IF THERE IS SOMETHING I WANT TO COOK OR NEW FOOD.
MORE POWER TO YOU……
NORESSA CASE
atlast ms connie i found this site im looking for a filipino reciepe food.i want to cook to my husband he like our food.i want to fell like home even im not in our country .i love my husband so much.i know few foods but i want more.so im very very glad and very happy..thankz a lot…
more power to you!!!!!!!
noressa case:wink:
well…well guys, i have this kiosk in aurora blvd. at Anonas LRT, right infront of Anson’s supermarket, i sell siopao and siomai at affordable prices, you can drop by and see and taste them, imagine 15 pesos/4 pcs.siomai.
hi guys! anyone can send me a recipe of pork siomai, but i want yung katulad sa mga dimsum restaurant na parang siksik pag kinain mo at hindi parang giniling pag kinagat mo,usually kasi sa mga dimsum restau ganon po eh. kasi i also make pork siomai, but halata na parang giniling at hindi siksik yung pagkagat mo…i want to know ibang recipe na halos katulad sa mga dimsum restau..i hope you guys gt wat i mean….thanks in advance!
g_dmd@yahoo.com
I’m always craving for noodles. This looks good. I have tried adding dill as garnish though.
how 2 cook a siomai chili sauce?
tnx
My daughter loves siomai, but sa mahal ng bilihin ngayon I decided to try ready made chicken siomai at the supermarket, if i just steam them hindi ba delikado sa salmonella?
I have no idea, Sol.