Siomai Rice (Pork Shu Mai with Java Rice)
This Siomai Rice is made up of a delicious tandem of steamed pork siomai and Filipino Style Java Rice to make a perfect meal that is filling and delicious!
During my hungry quest for something savory and filling, and in one of those days when I just want to eat and not cook, I laid eyes upon Siomai Rice on Facebook marketplace, and my oh my! I instantly salivated.
Can you imagine Filipino style Siomai (shu mai) on top of oil-glistening Java rice, with a salty, spicy dipping sauce? I would have been grateful if my husband decided to run and buy it right there and there….but he didn’t :P.
But as you know, these things don’t derail me. I want siomai rice, and we cannot buy it instantly from marketplace at 8 in the evening, so I make a plan. I retract, and make a plan.
So today, I present to you, Siomai Rice ( thank you FB for the inspo!). We have more than enough pork dumplings and an easy Java rice recipe that you can make again and again.
Let’s Make the Pork Siomai (Shu Mai)
In a large mixing bowl, combine all the ingredients. Mix well until all the ingredients are fully incorporated.
To wrap and shape the siomai, make a circle with your thumb and pointer finger in one hand. Lay a piece of wonton wrapper over your circled finger.
Spoon about 1 tbsp. of siomai mixture into the center of the wrapper. Using the spoon, gently push the filling deeper down into the circle as if filling a little cup.
Flatten the top and the base of the siomai. With your fingers, rotate the siomai and gently fold the excess flaps to the sides and pinch to seal.
Arrange shaped siomai in a large baking pan or dish while you prepare your steamer. Make sure to line your steamer basket with parchment paper to prevent sticking. I cut random holes in the parchment.
Steam for 8-10 minutes or until the juices run clear and thermometer inserted into the siomai reads 145℉. (You do not have to cook all the siomai. Just make enough to pair with your Java rice. See freezing instructions in the Notes section of this recipe). Serve with Java rice and dipping sauce.
Filipino Style Java Rice
Heat oil in a wok or a large skillet. Add the minced garlic, turmeric and annatto powder. Toss and mix until the garlic is aromatic and softened.
Add the cooked rice and stir to distribute the spices and the color is uniform. Add they soy sauce.
Continue to cook, tossing everything occasionally until the rice is heated through and slightly crisp. Season with salt and pepper, to taste. There is also a separate post for this Java rice here.
Chili Garlic Dipping Sauce
Combine all three ingredients in proportions according to your taste preference. This is my usual amounts:
- Chili garlic sauce- 2 tbsp.
- Soy sauce- 1 tbsp.
- Lemon or calamansi-½ to 1 tsp
Pointers
- I recommend basmati white rice for a fluffy and light fried rice that does not clump together. However, you can use jasmine rice if that is what you prefer. It is just my personal preference for the texture.
- Freeze uncooked pork siomai for up to 2 months. See recipe notes for freezing instructions.
More Lunch Recipes
- Baked Chicken Meatballs
- Easy Pork Egg Rolls
- Pork Chow mein
- Instant Pot Korean Beef Rice Bowls
- Bang Bang Chicken
- Salmon Poke Bowls
Siomai Rice (Steamed Pork Dumpling with Java Rice)
Equipment
- 1 large wok (affiliate link)
- steamer pan (affiliate link)
Ingredients
For the Pork Siomai
- 1.5 lbs ground pork
- ½ lbs shrimp (peeled and chopped to little bits)
- 1 ½ tsp salt
- 1 tbsp. sugar
- 1 tbsp. sesame oil
- 1 tbsp. soy sauce
- ¼ cup carrots grated
- 2 tbsp. chopped green onions
- 40 pcs wonton wrappers
For the Java Rice
- 4 cups long grain white rice cooked
- 2 tbsp. cooking oil
- 3 cloves garlic minced
- ½ tsp annatto powder
- 1 tsp turmeric powder
- 2 tbsp. soy sauce
- salt and pepper, to taste
For the Dipping Sauce
- 2 tbsp. chili garlic sauce I used sambal oelek (see notes) Affiliate link
- 1 tbsp. soy sauce
- ½ tsp calamansi or lemon juice
Instructions
For the Pork Siomai
- In a large mixing bowl, combine all the ingredients. Mix well until all the ingredients are fully incorporated.
- To wrap and shape the siomai, make a circle with your thumb and pointer finger in one hand. Lay a piece of wonton wrapper over your circled finger.
- Spoon about 1 tbsp. of siomai mixture into the center of the wrapper. Using the spoon, gently push the filling deeper down into the circle as if filling a little cup. Flatten the top and the base of the siomai. With your fingers, rotate the siomai and gently fold the excess flaps to the sides and pinch to seal.
- Arrange shaped siomai in a large baking pan or dish while you prepare your steamer. Line your steamer basket with parchment paper to prevent sticking. I cut random holes in the parchment paper.
- Steam for 8-10 minutes or until the juices run clear and thermometer inserted into the siomai reads 145℉. (You do not have to cook all the siomai. Just make enough to pair with your Java rice. See freezing instructions in the Notes section of this recipe). Serve with Java rice and dipping sauce.
For the Java Rice
- Heat oil in a wok or a large skillet. Add the minced garlic, turmeric and annatto powder. Toss and mix until the garlic is aromatic and softened.
- Add the cooked rice and stir to distribute the spices and the color is uniform. Add they soy sauce.
- Continue to cook, tossing everything occasionally until the rice is heated through and slightly crisp. Season with salt and pepper, to taste. Turn off heat. Serve immediately.
To Make the Dipping Sauce
- Combine all ingredients and adjust according to your preference. See notes recipe adaptations.
Video
Notes
- White Rice. Although jasmine white rice will work here, I personally prefer white basmati for its light and fluffy texture.
- Freezing. To freeze uncooked siomai, line them up on a baking tray, freeze until they are firm for half to one hour. Transfer to freezer bags or containers and freeze for up to 2 months. To cook, steam from frozen for 15-20 minutes.
- Chili Garlic Sauce. You can use any chili garlic sauce. Sambal Oelek (affiliate link) has a thick, chunky texture. There are chili garlic that are mostly oil with a very flowy consistency. Use whatever you prefer, and of course, you will have to modify your dipping sauce proportions according to your taste and texture preference.
A filling, tasty meal!