Instant Pot Filipino Chicken and Shrimp Siomai (Shumai)

Siomai is a Filipino dish which is similar to Chinese dish. Iloilo is a province in the Philippines where majority of the people in the city are Chinese and most of the establishments are manage by Chinese. Most of my Mom's business friends are Chinese. As Ilonggo, we are exposed to Chinese food and we adapted their way of cooking.

Kong Kee and Roberto's house are one of the oldest Chinese eating place in Iloilo since I was a baby. It it still my favorite for the past 40 years especially for siopao, siomai, lomi, sotanghon guisado, meatballs, lumpia/eggrolls and camaron rebosado.

Siomai is my kids favorite since they were small. I start introducing this food to them since they were 9 months old and they love it. My kids love the closed version.

I don't use sesame oil or peanut oil. My son has severe allergy with sesame, peanuts and tree nuts except for almond. I'm glad he was able to pass the dairy/milk and soy after 6 years of testing.

Instant Pot Filipino Chicken and Shrimp Siomai (Shumai)
Author: Neliza Ly

Yield: 20 siomai (open) and 20 dumplings (closed) or 50 pieces regular size dumplings
Ingredients:

• 400 grams shrimp, finely chopped
• 1 lb ground chicken
• 2 tbsp. maggi seasoning
• 1 tbsp. vegetable oil
• ½ tsp. black pepper
• 14 grams scallion, finely chopped
• 40 grams carrots, finely chopped
• 1 XL eggs
• 1 shallot, minced
• Wonton wrapper or dumpling wrapper - I use twin marquis brand

Instructions:

• Combine all ingredients in a bowl and mix well. I usually use a glove and mix it with my gloved hand.
• 
• Scoop 1 tbsp. of siomai mixture into a dumpling wrapper. You can also add green peas on top if you like.
• Line bamboo steamer with perforated parchment paper and place siomai.
• 
• Add 1 cup of warm water into the Instant Pot. Place the bamboo steamer with siomai. Place the bamboo lid and the Instant Pot lid. It is also okay without the lid. I tried cooking 4 times without the lid, it came out the same. Note: If you use 2 layer of bamboo steamer with cover, it is a little tight on 6 qt IP which is a little bit difficult to close. 
• 
• Set the Instant Pot to Manual, High Pressure for 3 minutes, 5 minutes NPR.
• 
• Serve hot with mixture of lemon, soy sauce and chili sauce or shrimp paste. I like mine with mixture of lemon, lime and a little bit of maggi seasoning.
• Enjoy.
• 

Notes:

• For uncooked frozen siomai, cook on manual mode , High Pressure for 5 minutes, 5 minutes NPR.
• If I'm in a hurry and don't have much time to cook large portion, I use a big bamboo steamer, Add 2 cups of water. Set the instant Pot on sauté mode, adjust "more", place the big bamboo steamer on top of the instant pot and steam for 15 minutes.