Wikipedia says: “Shumai, Cantonese romanized as siu mai, is a type of traditional Chinese dumpling, originated from Hohhot, Inner Mongolia. In Cantonese cuisine, it is usually served as dim sum. Along with Chinese diaspora, variation of Shaomai also appears in Japan and Southeast Asia. 

     Today’s recipe was contributed by my dear friend, Meven Zabat Blanchard, who found this variation of Siomai online.  Me’ven is also the illustrator for my children’s books in Thistlewood Publishing.  She is a phenomenal artist and did “If Horses Had Feathers and Pigs Could Fly”, “Sparky the Rescue Dog”, and “Sparky Saves the Day”.   

Change up classic Chinese siomai by filling the steamed morsels with ground beef instead of the usual pork and shrimp. Prep Time 30 mins Cooking Time 15 mins .



2 ¼ lbs ground beef

1 small jicama (singkamas), minced

1 medium carrot, minced

2 TBSP green onions, minced

1 extra large egg

5 TBSP sesame oil, plus more to brush

1 tsp pepper

1 tsp salt

50 large wonton or siomai wrappers (or 100 small wrappers) 


 Combine all ingredients except for wrappers in a bowl. Mix well. Lay wrappers on a clean surface. Place ½ to 1 tablespoon filling on the center of each wrapper. Gather the edges towards the center to seal. Gently fold the sides, leaving the top exposed. Press each fold lightly.

Bring water in a steamer to a boil. Brush steamer basket with oil. Place siomai in the steamer basket and cook for 10 – 15 minutes.

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By Tika for CHEW WANNA EAT? © 2017




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