Monday, October 10, 2011

My Siomai Recipe

Here i am again... giving you my favorite appetizer or snack food for somebody. my ever favorite Siomai!!

 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:
  • 1 kg Lean ground Pork  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
  • 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)
  • 1/4 cup water
  • 1 egg
  • 1 tablespoon vegetable or corn oil
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
Chilli Paste:
  • 1/8 kilo Chillies (Siling Labuyo)
  • 3 tablespoons cooking oil
  • 2 cloves garlic, peeled and minced

Siomai Cooking Instructions:
  • 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.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.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. 


Michael said...

Hi danes,

Thanks for the comment you left on my blog.

Wow, you can cook siomai? Siomai is one of the food selection from dad's merienda buffet and the reason actually why I go back to that place. Seeing your post (and the other pictures on your site) actually made me hungry.

Will maybe try to cook your recipe in the far far future. For now, I'll just buy from maybe paotsin. You know that place?

Show Me Your Look Today
The Pinoy Wanderer

danes said...

Thank u Michael! yes i can cook! I don't know a place called Paotsin. i'm from Davao City by the way.

jm said...

hello,what did you put on top that make it look like that way? the orange dot on top.

jm said...

hello, can i ask what did you put on top that make it look like that way? the orange dot on top, thank you.

eden maceren said...

@jm The orange top is a shrimp. enjoy cooking!

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