Siomai Rice (Steamed Pork Dumpling with Java Rice)

This perfect pairing of pork siomai and Java rice is a delicious and filling meal that is flavorful and special!

Course Main Course

Cuisine Asian

Keyword Pork siomai, Siu Mai

Prep Time 40

Cook Time 40

Total Time 1 20

Servings

Calories 1382kcal

Author sanna

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.

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.

Combine all ingredients and adjust according to your preference. See notes recipe adaptations.

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.