How To Make Siomai

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January 21, 2010

We share another version—this one's got oyster sauce to boost flavor.

By: Len Santos of Heny Sison Culinary School

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

Yield about 70 pieces

See the recipe here: Siomai recipe

Here are a couple of siomai tips:
• Healthy Switch 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.

• Taste Test! 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 and Interview by Elaine P. Lim

Fill 'em good! Make the filling: In a large bowl, mix 1 kilo ground pork (suggested proportion of fat to lean meat is 1:3), 1/3 cup minced singkamas, 1/3 cup minced carrots, 1 large minced onion, a bunch of chopped spring onions or leeks, 1 egg, 3 tablespoons sesame oil, 5 tablespoons oyster sauce, 1 teaspoon freshly ground pepper, 1 teaspoon salt, and 2 teaspoons sugar.

Wrap it up! Spoon 1 tablespoon of mixture into each small wonton or siomai wrappers. Fold and seal.

Steam, mate! 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. Serve with sauce.

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