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Siomai

Cantonese variety recipe: Pinoy Style Siomai. Ingredients: 2 1 / 2 lbs ground pork 1 cup shrimp, minced 2 cups water chestnuts, minced 5 tbsp sesame oil 1 tsp ground black pepper 1 cup onion, minced 1 cup carrots, chopped 1 cup white mushroom, minced. Wrapper: Beat egg and mix with flour till free of lumps. Bring water, cooking oil and salt to a boil, then pour in flour

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Jonalyn C Piasan-Ngappol
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56 views2 pages

Siomai

Cantonese variety recipe: Pinoy Style Siomai. Ingredients: 2 1 / 2 lbs ground pork 1 cup shrimp, minced 2 cups water chestnuts, minced 5 tbsp sesame oil 1 tsp ground black pepper 1 cup onion, minced 1 cup carrots, chopped 1 cup white mushroom, minced. Wrapper: Beat egg and mix with flour till free of lumps. Bring water, cooking oil and salt to a boil, then pour in flour

Uploaded by

Jonalyn C Piasan-Ngappol
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
Download as docx, pdf, or txt
Download as docx, pdf, or txt
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Cantonese variety

Recipe: Siomai
Ingredients
2 1/2 lbs ground pork 1 cup shrimp, minced 2 cups water chestnuts, minced 5 tbsp sesame oil 1 tbsp ground black pepper 1 cup onion, minced 1 cup carrots, minced 1 1/2 cups white mushroom, minced 1 pack won ton wrapper 1/4 cup scallions, minced 2 tsp salt 1 piece raw egg Water for steaming

Pinoy Style Siomai


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

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 past is optional. Update: Someone asked me for the recipe of chilli paste and siomai wrapper thats why Im reproducing it here. 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 an Asian taste. The chilli paste found in restaurants is a combination of chillies, garlic and oil. Combine chopped chillies and mashed garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

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