Siomai

Siomai have become one of the most popular snack food to Pinoys. With the trend individuals with entrepreneurial spirit have taken advantage of its popularity. All forms of siomai are being offered, it is peddled from the side street to the trendy kiosk stalls at air-conditioned malls and even the giant fastfood chains.

I have had several requests for the recipe of siomai, and to my readers who have been waiting, here it is. I have been trying to have a simple version using the commercially available wonton wrapper sold at most supermarkets but the result was not good they are thick and not suitable for the type of siomai that are popularly sold today. Perhaps for visual appeal, siomai now are wrapped in thin skin formed into small cuplike shape where the filling is exposed at the top. I have tried using the wonton wrappers that are commercially sold but they are too thick to do the trick. I even tried several brand and all yielded same result. When steamed cook the wrappers tend to sag and separate from the filling.

I would not advice using them should you want a siomai in small cuplike form. How ever you cold always use them if you are making your siomai or dumpling where the filling is sealed inside the wrapper, where it is fold to form a half circle and the edges are sealed, or even form a small sealed pouch.

I have not yet perfected it, I will be posting more versions soon. For now due to your insistent request, I have to post the recipe the filling is excellent, but I have to improve on the wrapper, should you elect to make them based on this recipe I would be more than happy if you post a comment, disaster or success it doesn’t matter as long as it will help everyone and on my future attempts. I have included the method of making a homemade siomai skin, now it’s up to your liking how thick or thin you would like the wrapper be.

I have also included the method on how to prepare the chili/garlic dip that comes with the siomai that you normally see at siomai kiosk at your favorite mall. Good luck...

Ingredients:

Filling

1/2 kilo ground lean pork
1/4 kilo shrimp, shelled, chopped
1 small size carrot, finely diced
1 medium size singkamas, finely diced
3 medium size onion, chopped
1 bundle spring onion chopped
2 egg, beaten
2 tbsp. soy sauce
salt and pepper

Wrapper

2 1/2 cup water
1 tsp salt
5 cups all purpose flour
2 tbsp. cooking oil

Chili/Garlic dip

1/2 cup dried chilli flakes
1/2 head garlic, chopped
1/2 cup cooking oil

Cooking procedure:

To make the wrapper. I a small sauce pan mix water cooking oil and salt, bring to a boil. Pour liquid at boiling point on the flour place in a large mixing bowl. Beat until it forms into a dough. Chunk a small portion enough to form into 1 1/2” dough ball. Place in a board and roll to paper thin. Set aside. Repeat with the rest of the dough.

To make the soimai. In a large bowl mix all together filling ingredients until well blended. Season with salt and pepper to taste. Place 1 tbsp. of filling in the middle of the wrapper and wrap around the filling to form a small cup. Repeat with the rest of the wrapper and filling. Arrange siomai side by side in a steamer and steam for 10 to 15 minutes or until done.

To make the Chili/Garlic dip. Heat oil is a wok, stir fry dried chilli flakes and garlic at high heat for 1 to 2 minutes or until garlic has turn to golden brown. Remove from heat and let cool down.