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Malunggay Siomai Wrapped in Pechay Leaves


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

soy sauce
chili paste (optional)

Prepare the steamer.

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.

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  



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