Put a Pinoy twist to your siomai by wrapping them in petchay leaves.
Prep Time 10 mins Cooking Time 15 mins
For the filling
250 grams ground pork
2 teaspoon liquid seasoning
1 teaspoon Chinese cooking wine (Shaoxing wine )
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon sesame oil
1/8 cup carrots, grated
1/4 cup shiitake mushrooms, rehydrated
1 tablespoon bread crumbs
2 bundles malunggay leaves, roughly chopped
pechay leaves, separated the green part from the white stem
1 leeks or green onion, cut into slits
chili paste (optional)
1 Prepare the steamer.
2 Make the filling: In a bowl, combine all the ingredients except for the pechay leaves and young onion stems until thoroughly mixed. Set aside.
3 To prepare pechay, separate stems from leaves. Blanch 30 seconds, remove, then shock in cold water.
4 Form pork filling into balls. Wrap each ball with pechay leaf and tie securely with green onion slits.
5 Place wrapped siomai in steamer. Steam for about 12 to 15 minutes. Serve with soy sauce and chili paste on the side, if desired.
Photography by Jomar Retuya