Siomai Recipe – Feat. Steamer

If you ask any kid in Metro Manila to list their top three favorite foods; surprisingly, siomai would be one of their answers. We tried to look for the best overall siomai recipe–from wrapper, to filling, and sauce–and we’ve come acrossed a perfect from the website http://www.pinoyrecipe.net/filipino-shrimp-and-pork-siomai-recipe/ . Explore the recipe and open your own siomai stall!  

Siomai is a dimsum of Chinese origin which is loved by many Filipinos. One can order different kinds of siomai but the base is always pork. The ground meat should have some fat otherwise the cooked siomai will be too tough. Prawns or shrimps can be substituted for part of the pork if desired.

Estimated cooking time: 50 minutes

Shrimp and Pork Siomai

 

Ingredients:

Filling

  •  1 kg ground pork (suggested proportion of fat to lean meat is 1:3) or 1 kg Prawn (shrimp) peeled
  • 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
  • soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

 

Wrapper (makes 50 pcs.)

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

 

Chili Paste

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

    •  

    Cooking Instructions:

    Wrapper

    • 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.
    • Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have a Filipino taste.

     

    Filling

    •  Mix all the ingredients for the filling in a bowl.
    • Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
    • Meanwhile, boil water and brush steamer with oil.
    • 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.
    • Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.

     

    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.

    ——————–

    You will be needing a display steamer to heat and display your siomai for your siomai food stall. Inquire and learn more about our steamer!

    Rate: