Siomai is a traditional Chinese dumpling. This popular dumpling has made its way to the heart of the Filipino’s as evidenced by the hundreds of stalls, eateries, and restaurants who serve them. Traditionally cooked through steaming, siomai nowadays are also served fried complemented with soy sauce, calamansi or some chose to include garlic chilli paste.
In Manila, the best siomai can be found in the Manila ChinaTown (which is the oldest ChinaTown in the world). Several Chinese restaurants and even stalls serve different siomai varieties. Outside of China town, Pao Tsin would be the best one.
Establishment like Yakimix and Vikings has included this as one of their dishes and few had already started this recipe as business through FOOD CART and can be found along malls food court, office food court and railways snacks area.
Try this delicious Siomai Recipe!
Serves: 6
- 2½ 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
- 1½ cups white mushroom, minced
- 1 pack won ton wrapper
- ¼ cup scallions, minced
- 2 tsp salt
- 1 piece raw egg
- Water for steaming
HOW TO COOK:
- Combine all the ingredients except for the water and wanton wrapper and mix thoroughly.
- Wrap the mixed ingredients using the won ton wrapper.
- Using a steamer, steam the wrapped siomai (shaomai) for 15 to 25 minutes. The time depends on the size of each individual piece (larger size means more time steaming).
- Serve hot with kikkoman soy sauce and calamansi or lemon dip. (add garlic chilli paste according to your taste)
- Share and enjoy!
Looking for more? Visit list of pinoy recipe
Credits to: panlasangpinoy.com
