Siomai (shiomai) is a dimsum Chinese dish made with wonton wrapper, meat and vegetable filling. Also called as dumpling or dimsum, it is a very tasty dish that is now popular for many Filipinos. Because of its unique taste and one of the easiest to cook recipes, Siomai has a lot of variations and anyone can make it by using fish, chicken, or beef among others as fillings. The secret in having a soft, tasty siomai is that 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. Siomai is a very versatile dish since it can be eaten solo as a snack, or served with rice to make a full meal.
1 kg ground meat (pork, chicken,beef, or prawns)
1/3 cup chopped water chestnuts or turnips (singkamas)
3/4 cup chopped carrots
2 tbsp or 4 cloves minced garlic
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
5 g seasonings
50 pcs. large or 100 pcs. small wanton or siomai wrapper
Siomai Cooking Instructions:
1. Mix all the ingredients for the filling in a bowl
2. Arrange wrappers in a tray and place 2 tsp of meat in each wrapper until nothing is left unfilled
3. 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. Or, if you don’t want to expose the filling, use a bigger wrapper. Do the same to the remaining meat mixture.
4. Meanwhile, boil water and brush steamer with oil.
5. 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.
6. Serve with a dipping sauce mixture of soy sauce, lemon and sesame oil. Add chilli paste for spicy sauce.