Upside down pork and shrimp siomai, made in a frying pan. No folding or steamer needed, and the filling browns where it touches the pan for a crisp base.
Siomai usually means filling, pleating, and standing each piece upright in a steamer. This version skips all of that. You drop the filling straight into a pan, lay a wrapper on top, then brown, steam, and crisp everything in the same pan. Cooking it upside down also gives you something regular siomai doesn't have: a seared, crisp base where the filling meets the pan, the same idea as a potsticker.
Mix the filling in one direction until it turns sticky. This develops the proteins and gives you that springy siomai bite. Keep the shrimp roughly chopped so you still get pieces of it in every bite. Start with a cold pan so you can arrange the whole batch without the first few cooking ahead of the rest.
We used square wonton wrappers, sometimes sold as molo wrappers, but siomai wrappers work just as well. They're the same thin dough, just usually round. Seasoning is a matter of taste, so pan-fry a small piece of filling before shaping and adjust the salt. No shrimp? Use 450g ground pork. Serve with a toyo-calamansi dip and chili garlic.
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