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Oct 16, 2009
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Siomai

By: Len Santos


Siomai

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.
 

 

Photography by Patrick Martires │ Recipe by Len Santos of Heny Sison Culinary School │ Styling by Elaine P. Lim

 




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Filter comments by:
  • cross Jul 26 2011 @ 12:56am Report Abuse
       
    aside from singkamas what else i can replace the last time i eat siomai with singkamas ive got a diarrhea...n
  • cross Jul 26 2011 @ 12:54am Report Abuse
       
    yummy
  • Aimee Feb 16 2011 @ 05:29pm Report Abuse
       
    Hi, Vicky. That's one kilo meat. Sorry for the typo. Tell us about your siomai, ok?
  • ma. eva uy gonzales Nov 11 2010 @ 12:56pm Report Abuse
       
    yummy is nice magazine
  • vicky martinez Oct 19 2010 @ 11:05am Report Abuse
       
    no mention of how much ground pork to use. Is it for one kilo meat or 1/2 kilo?
  • Mavs Mar 25 2010 @ 12:02am Report Abuse
       
    I'm a siomai addict actually. I even buy my own chili oil aside from the ones served together with the siomai when i buy one just to make sure my mouth would have a dynamite explosion of hotness. I'll make this one.
  • katrina Mar 09 2010 @ 09:36am Report Abuse
       
    yummy......nice
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