Siomai

We share another version of siomai. This one’s got oyster sauce to boost flavor!


August 2008 | By Len Santos
Siomai
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at a glance

Main Ingredient

Pork

Type

Appetizers

Preparation Time

00:00:00


Date Published

August 2008

Siomai, a dumpling of Chinese origin, is hugely popular among Pinoys. We share another version—this one’s got oyster sauce to boost flavor! Serve over Asian-style Fried Noodles.

Yield about 70 pieces

 

For the filling
1 kilo ground pork
     (suggested proportion of
      fat to lean meat is 1:3)
1/3 cup singkamas (jicama), minced
1/3 cup carrots, minced
1 large onion, minced
a bunch of spring onions or leeks, chopped
1 egg
3 tablespoons sesame oil
5 tablespoons oyster sauce
1 teaspoon freshly ground pepper
1 teaspoon salt
2 teaspoons sugar
small wonton or siomai wrappers
 
For the dipping sauce
soy sauce
calamansi
sesame oil
chili paste, optional

 

1  Mix all the ingredients for the filling in a large bowl.

2  Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.

3
  Brush steamer with oil and boil water. When the water gets to a rolling boil, arrange the siomai in the steamer and steam for 15 to 20 minutes.

4
  Serve with dipping sauce.

For a step-by-step lesson, follow link: How to Make Siomai

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.
 

 



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