Siomai is typically a classic Chinese dumpling. This unique well known dumpling has fabricated its way to the heart of most Filipino’s shown due to thousands of stalls, cafes, and dining locations who provide them. Regularly prepared by means of steaming, siomai in recent times are often dished out fried delighted along with soy sauce and calamansi.
There are plenty of different types of siomai for example pork, beef, prawn or shrimp, etc however pork happens to be the most preferred of them . The key in attaining a tender, yummy siomai is usually that the ground meat needs to have several fat or else siomai will probably be way too tough. Here’s the recipe for pork siomai.
Pork Siomai Recipe
Pork Siomai Ingredients:
1 kg ground pork with fat (advised proportion of fat to lean meat is 1:3)
1/3 cup turnips (singkamas)
1/3 cup carrots
2 medium onion
bunch of spring onions
5 tablespoons sesame oil
1 teaspoon ground black pepper
1 teaspoon salt
50 pcs. large or 100 pcs. small wanton or siomai wrapper
soy sauce, calamansi (lemon), sesame oil and chilli paste
Pork Siomai Cooking Procedure:
In order for the meat, fat, carrots, onions, turnips, garlic, to be mixed well and distributed properly, grind it all together. Then add the ground black pepper and salt to season it. Add the egg to the mixture, do not beat the egg yet. Mix it all together until all ingredients are distributed in equal proportion. Spoon about a teaspoon of the mixture and put it in the wrapper. Fold it and seal it properly.
Boil a water on the steamer and brushed some oil on the steamer where you will place the siomai.When the water get to a boil, arranged the wrapped mixture of uncooked siomai in the steamer. Steam it for 15-20 minutes and 25-30 minutes if larger sizes. Serve it with soy sauce and calamansi. You can also use a chili paste if you prefer hot flavors.
There are also people that would love to do the wrapper by themselves. Making siomai wrapper could be a littler tricky. Here is the recipe and procedure of making a siomai wrapper.
Ingredients for Siomai Wrapper:
1/4 cup water
1 tablespoon vegetable or corn oil
1/4 teaspoon salt
1 1/2 cups all-purpose flour
Siomai Wrapper Preparation:
Beat egg and mix with flour till free of lumps. Bring water, cooking oil and salt to a boil, then pour in flour. Remove from heat and beat until mixture forms a ball. Divide the dough into 1 1/4 -inch balls. Roll each ball on a floured board until paper thin. Set aside.