DELICIOUS SIOMAI

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 complimented with soy sauce and calamansi.

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

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 that’s why I’m 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. 

Healthy tip For a healthier siomai, use very lean ground pork and increase the proportion of vegetable. You can also add mushrooms and shrimps. If you do, you may need to add one more egg to help bind the mixture.

Tasting tip  Don’t forget to check the seasoning by microwaving a spoonful before wrapping with siomai wrapper. Adjust the salt and pepper, if necessary.