It's Show and Tell Time!

Show my Siomai!

Posted in Food by Sandwich on July 17, 2009

Siomai are dumplings which originated from China.

In other countries, there are different ways of preparing siomai, as there are different kinds of siomai too.  But here in Manila, there are just two ways of preparing: you either have it fried or steamed.  And there are just two kinds: pork siomai or sharksfin siomai.  Although other kinds of Chinese dumplings are also available in Chinese restaurants, fried-or-steamed, pork-or-sharksfin are famous in food stalls all over.

It is usually made of ground pork/crab as filling and wrapped in siomai wrapper.  After being steamed/fried, it is dipped in soy sauce, calamansi and chili paste.  It is eated on its own, but sometimes, Filipinos eat it with rice so it would be heavier on the stomach and easier on the pockets.

In Los Baños, Papu’s siomai caters to students of UPLB.  For a few pesos, you can have siomai with rice.  In groceries, Pao-tsin and Hen Lin, just like Papu’s, is also famous for offering siomai with rice.  Cheap too!

Then there are other franchised stalls, such as Master Siomai, Red Ninja, Siomai House and Shaolin Shomai, which targets students and working people.  Chinese restaurants, such as Chowking, North Park, David’s Tea House, Super Bowl of China, Flavors of China, Gloria Maris, and many other restos also serve this.

Here is a recipe of siomai which I found on Home-cooking rocks! 

 

Ingredients :

650 to 750 grams of ground pork

2 onions, finely chopped

1 head of garlic, peeled and finely minced

2 thumb-sized pieces of ginger, peeled and grated

1 medium-sized carrot, peeled and finely grated

2-3 tbsps. of light soy sauce

4 tbsps. of oyster sauce

1 tbsp. of sesame seed oil

salt and pepper

1 egg, beaten

1/2 tsp. each of finely chopped fresh tarragon, oregano and cilantro

Cooking procedure :

It is traditional to add half a cup or so of uncooked minced shrimp to the filling but I am allergic to shrimps so I don’t do that. I am told the filling is “tastier” with the shimps so you might want to consider adding some.

Nothing mysterious about making the filling — just mix everything together. To test if the mixture tastes right (not too salty or bland), take a teaspoonful of the mixture, form into a ball and fry in a little hot oil. Taste and make the necessary adjustments.

To make the siomai, place a teaspoonful of the filling at the center of a wrapper and gather the edges together. Repeat until you have the desired number of siomai. There is a “correct” way of doing this by forming a triangle after the filling has been added then bringing together the two sides of the triangle’s base. But that is usually done if the dumplings are going to be cooked in simmering broth. If you intend to steam them and serve them on a plate rather than in a bowl with broth, it’s better to stick with the more common flattened ball-shaped siomai.

Steam in briskly boiling water for 30 to 40 minutes. Serve at once with a mixture of kalamansi juice and light soy sauce on the side.

I’m getting hungry from all my siomai-talking, I think I’m going to buy some later. 😛

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