Siomai is one of my favorite Chinese food especially when dip in chili sauce or just toyomansi. I also love it in deep fried style. While eating siomai I remember back in the Philippines where I could eat it any time, anywhere as you can buy it also in the streets (street foods). So here’s the recipe from www.recipe-tv.ph.
1 pack Siomai wrapper Filling:
½ kilo Monterey Ground Lean pork (kasim)
250 grams Monterey Pork Backfat, coarsely chopped
100 grams Shelled shrimps, diced
250 grams Grated and squeezed turnips or carrots
1/3 cup Chopped spring onions
1 Egg
1 cup Cornstarch
2 tsps Refined salt
¼ tsp Ground black pepper
1 tbsp Sesame oil
Procedure:
Mix siomai filling ingredients in a bowl. Set aside in the refrigerator for 30 minutes. Fill each siomai wrapper with 2 tsps filling. Steam for 8 to 10 minutes. Serve warm with a dip made of soy sauce and calamansi juice.
Makes 45 pieces.
CountyBakerMom 