About Contact

Pages

Wednesday, November 25, 2009

Siomai


Philippines version of siomai (Shaomai) is often ground pork, beef or shrimp, and usually combined with green peas, carrots and nicely wrapped in wonton wrappers. The ground meat should have some fat otherwise the cooked siomai will be too tough. It is either steamed or fried resulting in a crispy exterior.

Siomai, is a dimsum of Chinese origin. Siomai is now a part of Filipino foods and recipes culture. It is often seen sold at the streets, restaurants and fast food chains.

Siomai Recipe - How To Make Filipino Pork Siomai

This siomai recipe can take up to more or less, 50 minutes including the preparation and cooking.

Pork Siomai Ingredients:

* 1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
* 1/3 cup chopped water chestnuts or turnips (singkamas)
* 1/3 cup chopped carrots
* 2 medium or 1 large minced onion(s)
* bunch of spring onions or leeks
* 1 egg
* 5 tablespoons sesame oil
* 1 teaspoon freshly ground pepper
* 1 teaspoon salt
* 50 pcs. large or 100 pcs. small wanton or siomai wrapper
* soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Siomai Wrapper:

* 1/4 cup water
* 1 egg
* 1 tablespoon vegetable or corn oil
* 1/4 teaspoon salt
* 1 1/2 cups all-purpose flour

Siomai Sauce - Chilli Paste:

* 1/8 kilo Chillies (Siling Labuyo)
* 3 tablespoons cooking oil
* 2 cloves garlic, peeled and minced

How To Make Siomai Wrapper:

1). Beat egg and mix with flour till free of lumps.
2). Bring water, cooking oil and salt to a boil, then pour in flour.
3). Remove from heat and beat until mixture forms a ball.
4). Divide the dough into 1 1/4 -inch balls.
5). Roll each ball on a floured board until paper thin. Set aside.

How To Make / Cook Siomai:

1). Mix all the ingredients for the filling in a bowl.
2). Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
3). Meanwhile, boil water and brush steamer with oil.
4). When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.

After steaming for 20 minutes, you may now serve your siomai. It is perfect with soy sauce, calamansi and sesame oil. The chilli paste is optional.

How To Make Chilli Paste:

Combine chopped chillies and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

Now you can eat and enjoy your siomai; the Pinoy style.

Siomai Image Credits: ecstaticmothering.wordpress.com


3 comments:

GeriLen Elinessete said...

my mom loves to make tuna carrot siomai :)
and what i love about this, is that you incorporate the recipes for siomai wrapper & chili sauce in this post, learned alot!

Lady Anne Abit said...

I tried to cook siomai months ago but had a problem with the wrapper. I bought the prepared, frozen ones at a supermarket and it melted while steaming. Might try to do my own wrapper next time. Thanks for the recipe!

Mel Cole said...

omg, this is it, i want to try making this siomai hehehe i love eating this when i was in high school.. :D

Post a Comment