Pork siomai is a popular snack in the Philippines. It is also known as Chinese dumpling - this dish is from China. Since it is popular here, my mother decided to try and sell some. And its quite a big hit in our place. Most specifically to my brother who loves to eat meat. (Well, he doesn't know that it was also filled with of lots of veggies, thanks to our meat mixer!)
I hope you would enjoy my extra special recipe of pork siomai. The yield may vary depending upon the size you want. You could also try to add other vegetable extenders but do not put more onions since it shortens the life span of the siomai. However, if it will be consumed in one sitting, you can put as much as you like. It is much tastier!
- 1 kg ground pork
- 2 carrot, minced
- 1 onion, minced
- 2 eggs
- 1 cup celery, minced
- 1/4 cup soy sauce
- 1/2 cup sesame oil
- 1/4 cup oyster sauce
- 1 1/2 tbsp pepper
- 1/4 cup salt
- 2 tbsp sugar
- 1 cup potatoes, peeled and minced
- Wonton Wrapper
- 1 cup chili, chopped
- 1/2 cup garlic, peeled and minced
- 1/4 cup oil
- 2 lemons, squeezed
- 1Mix all the ingredients in a bowl. Note: It is better if you have a mixer at home. That way, your output will be homogenized.
- 2Wrap them in a wonton paper. You can put as much as you want, but 1 tablespoonful makes a 1 medium-sized siomai.
- 3Fold. Hold on the four edges and then pressed lightly on the middle (vertically) to lock.
- 4Cook in a steamer for 30 minutes. Serve hot. Enjoy with chili paste and special siomai sauce.
- Chili Paste
- 1Put oil in the pan. Add the chillies.
- 2Heat into low fire until it simmers.
- 3Add salt.
- 4Cook for another minute.
- 5Allow to cool in the pan. Transfer into jar.
- Siomai Sauce
- 1In a bowl, mix soy sauce, oyster sauce, sugar and lemon juice. Add a half - cup of water.