As promised just two posts down, I’m posting the recipe for the Homemade Shrimp and Pork Siomai that I made the other day. I got it from here.
Making these siomai from scratch was another first for me, not counting the time we made dumplings for a soup (Molo Soup) during Home Economics class in high school. The effort I exerted in making the wrappers was not left unrewarded. Both Hubby and Abby complimented the wrappers, saying that they were good. But I will probably buy ready made wrappers next time as making the wrappers ate up a huge chunk of my time!
The pork siomai I made are too big, probably twice if not thrice the size of a regular siomai. Hee hee. Given the success of this siomai venture, it looks like I won’t be buying frozen siomai again…at least, not anytime soon. :)
- 1 lb ground pork
- 1 lb ground shrimp
- 1/3 cup chopped water chestnuts or turnips (singkamas)
- 1/3 cup chopped carrots
- 2 medium or 1 large minced onion(s)
- bunch of spring onions or leeks
- 1 egg
- 5 tablespoons sesame oil
- 1 teaspoon freshly ground pepper
- 1 teaspoon salt
- 50 pcs. large or 100 pcs. small wanton or siomai wrapper
- 1/4 cup water
- 1 egg
- 1 tablespoon vegetable or corn oil
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
1. Mix all the ingredients for the filling in a bowl.
2. Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
3. Meanwhile, boil water and brush steamer with oil.
4. 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 and sesame oil.
To make the wrapper:
1. Beat egg and mix with flour till free of lumps.
2. Bring water, cooking oil and salt to a boil, then pour in flour.
3. Remove from heat and beat until mixture forms a ball.
4. Divide the dough into 1 1/4 -inch balls.
5. Roll each ball on a floured board until paper thin. Set aside.
I have another siomai recipe: TURKEY SIOMAI