Siomai

Siomai, a deliciously tasty dumpling. Siomai is a dimsum of Chinese origin which is loved by many Filipinos. One can make different kinds of siomai but the base is always pork. The ground meat should have some fat otherwise the cooked siomai will be too tough. Prawns or shrimps can be substituted for part of the pork if desired.
 Siomai is commonly eaten with a dip composed of a mix of soy sauce, calamansi extract, and chili sauce


Ingredients:

500 grams pork meat (suggested proportion of fat to lean meat is 1:3)
1/2 cup of shredded carrots
1/2 medium size onion, minced
200-250 grams shrimps, minced
3 cloves of garlic,minced
1/4 part of bell pepper,minced
scallions or spring onion leaves
2 tbsp cornstarch
1 egg
2 tbsp sesame oil
1 pk of wanton wrapper
2 tbsp of sweet soy sauce
salt and pepper to taste


Procedure:

Mix all the ingredients in a bowl, using your hands, a laddle or a kitchen machine.

Spoon 1 tablespoon of mixture into each wrapper.

 To enclose, gather up the edges of the wrapper and gently fold it so that it forms a basket shape, with the top of the filling exposed. Press lightly as you pleat each side.

Do the same to the remaining meat mixture. Meanwhile, boil water and brush steamer with oil.
When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.

  
 Serve with soy sauce, calamansi/lemon and chili:) Enjoy!!!