Siomai is originally a Chinese dumpling that made its way to the Filipino hearts. As you can see, there are lots of stalls and restaurants that serve siomai. Actually, there are different varieties of siomai, some use pork, shrimp, beef and vegetable or maybe a mixture of vegetable and meat. You can either steam or fry the siomai, but it is commonly served as steamed siomai. It’s an all-day dish; you can eat this as a snack or with rice.
Let’s do it!
3 lbs Ground pork
1 pack Wonton or Siomai wrapper
3 large Onion, minced
3 pieces Carrots, minced
1/4 cup Scallions, minced
1/3 cup Singkamas (jicama), minced
1 cup shrimp, minced
1 can white mushroom, minced
5 tbsp Sesame oil
a bunch of chopped spring onions or leeks
1 piece raw egg
2 teaspoons sugar
1 tbsp ground black pepper
2 tsp salt
Water for steaming
5 tablespoons oyster sauce (optional)
- Mix all the ingredients except for the water and wanton wrapper. Mix thoroughly.
- Wrap the mixed ingredients using the won ton wrapper.
- Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
- Brush steamer with oil and start boiling water. When the water gets to a rolling boil, arrange the siomai in the steamer
- Steam the wrapped siomai for 20 minutes. The time depends on the size of each individual piece (larger size means more time steaming).
- Enjoy this with your favourite dipping sauce. You can try combining soy sauce, calamansi/ lemon, sesame oil and chili paste.
Chi fan ba!