Cook your own Siomai
Ringo | On 26, Mar 2012
Siomai or Pork Dumplings has captured the taste buds of the Filipinos throughout the years. According to Oxford, there were artifacts that pork dumplings were first created by the European ancestors. But, according to Wikipedia, this awesome food has been traditionally made in China since the Qing Dynasty. Basta kakain na lang ako.
I am proud to say that this recipe is one of my specialty. It’s because since I was a kid, I tried to make my own version of this and as years go by, I can say I found my own innovation for this dish.
I will also teach you guys how to make the dip
Here are the ingredients:
- 1 kilo of ground pork – washed and drained very well
- 100 pieces of molo wrapper (2 packs)
- 1 medium carrot – Shred using a cheese shredder and chop very fine
- 1 medium potato – Shred using a cheese shredder and chop very fine
- 1 bundle onion spring – finely chopped
- 5 cloves garlic – finely minced
- 2 medium red onions – finely chopped
- 3 eggs
- 1 1/2 cups flour
- 1 spoon group pepper
- 2 spoon salt
- 1 spoon oil
- seasonings (optional)
For the dip:
- 1/2 cup soy sauce
- 6 cloves garlic – finely minced
- Juice from 8 pieces Calamansi
- 1 teaspoon sugar
- 1/4 cup water
- Chilies (optional)
- Form the ground pork into a volcano and add all the vegetables and mix well.
- Add eggs, salt, flour, oil and seasonings and mix well.
- Wrap a 3/4 spoon of meat mixture using the molo wrapper. Fold the sides of the wrapper to the meat and it will form into a basket like.
- When done with all the meat, steam for 45 minutes or until cooked.
- Serve and enjoy.
- In a pan with oil over a very low fire, roast the garlic well. Finely minced garlic will result to much better result. remove from pan and set aside.
- In a bowl add the remaining ingredients and mix well.
- Add the garlic and serve with Siomai.
Siomai fully covered with wrapper are my nieces’ works, with exposed meat are mine
From the shredding of the vegetables up the last piece of meat covering, it will take me almost 2 hours. So, in making the Siomai pieces, I have my nieces with me to make the procedure faster.
The procedure itself requires patience, so prepare yourself from backaches and finger stiffing while making and I recommend that you start to make Siomai more than 3 hours earlier than your actual meal.
A kilo of pork can make more than 80 pieces of Siomai and sometimes more than a hundred if you will lessen the amount of meat in a wrapper. And, even more if you will add more pieces of carrots and potato.
It is also a very good business. I suggest that if you will make it into business add 1/2 cup of flour (making that 2 cups) and about 1/2 cup of water to at least earn more, it will never going to affect the taste anyway.