Bean Sprout adn Pork Siomai: A one-Pan Savings Recipe
Table of Contents
Looking for a quick, easy, and affordable meal? This recipe for bean sprout and pork siomai (a type of Chinese dumpling) delivers on all fronts. utilizing a single pan minimizes cleanup, and the combination of ingredients provides a healthy and satisfying dish. This recipe is easily adaptable to use gyoza wrappers as well.
Ingredients (serves 2)
- Bean sprouts: 1 bag (200g)
- pork mince: 300g
- Grated ginger: 1 teaspoon
- Chicken bouillon or powder: 1 teaspoon
- Sugar: 1 tablespoon
- Potato starch: 2 tablespoons
- Soy sauce: 1 tablespoon
- Cooking sake (or dry sherry): 1 tablespoon
- Siomai wrappers: 14 pieces
- Sesame oil: 1 tablespoon
- Cooking wine (Shaoxing wine preferred): 50ml
- For serving (optional): Ponzu sauce, vinegar soy sauce, mustard, chili oil, sliced scallions
Instructions
- Prepare the Filling: In a bowl, combine the pork mince, grated ginger, chicken bouillon, sugar, potato starch, soy sauce, and cooking sake. Mix thoroughly until well combined.
- Combine with Bean Sprouts: Add the bean sprouts to the pork mixture and mix well.
- Form the Siomai: Divide the mixture into 14 equal portions. Place a portion of the mixture onto each siomai wrapper.
- Seal the Siomai: Gently pleat or fold the edges of the wrapper to seal the filling inside. Ensure the siomai are well-sealed to prevent the filling from escaping during cooking.
- Cook the Siomai: Lightly grease a frying pan with sesame oil. Arrange the siomai in the pan.
- Initial Searing: Cook over medium heat for approximately 3 minutes, or until the bottoms are golden brown.
- Steam-Fry: Add the cooking wine to the pan. Cover the pan and reduce the heat to low. Steam-fry for 7 minutes. If any water remains, continue cooking uncovered until it evaporates and the bottoms become slightly crispy.
- Serve: Serve immediately with your favorite dipping sauce, such as ponzu sauce, vinegar soy sauce, mustard, or chili oil. Garnish with sliced scallions, if desired.
Tips and Variations
- Gyoza Wrappers: if siomai wrappers are unavailable, gyoza wrappers can be substituted. Briefly submerge the gyoza wrappers in water to soften them before filling and folding.
- Storage: Leftover cooked siomai can be refrigerated for up to 3 days. They can also be frozen for up to 2 weeks.
- Vegetarian Option: Substitute the pork mince with finely chopped mushrooms or a plant-based ground meat alternative.
Nutritional Benefits
This siomai recipe offers a good balance of protein from the pork, fiber from the bean sprouts, and essential nutrients from the ginger and other seasonings. using a one-pan method also helps retain more nutrients compared to multiple cooking steps.
This recipe provides a cost-effective and flavorful meal option, perfect for busy weeknights. Enjoy!
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