It’s been more than a couple of months of community quarantine and we are missing siomai, so we made it at home.
It’s so easy to make the filling, wrapping it in wonton paper..is a challenge for me. I’m not good at it. But I’m happy to say that inspite of how it looks, these siomai taste great.
I asked my kids to help because I was hoping that one of them will be a natural at dumpling wrapping but no luck, so our siomai doesn’t look good but we enjoyed doing it together never mind how it looks, it tastes really good just like our favorite siomai. After steaming, garnishing it with chili oil and some parsley, they look pretty decent..not bad at all. I actually feel a craving for it again looking at the photos 😀
Pork and Shrimp Siomai
- 400 grams Ground Pork
- 200 grams Shrimp minced
- 1 large Shallot or red onion, minced
- 1 small Carrot grated
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 1 Tbsp Soy Sauce
- 1 Tbsp Ginger grated
- 1 Tbsp Parsley Flakes dried
- 1/2 tsp Worcestershire Sauce (optional)
- 1 tsp Cayenne Pepper Powder (optional)
- 1 Tbsp Rice Wine Vinegar
- 1 teaspoon Sesame Oil
- 1 pack Wanton Wrapper square or round
- Chili Garlic Oil
- 1-2 pcs Calamansi Juice or lemon juice
- 2 tbsp Soy Sauce
- Put all ingredients in a bowl except for the wonton wrapper. Mix well.
- Lay a wonton wrapper on a work surface and put about a tablespoon of the pork mixture in the center.
- Brush the sides of the wonton paper with water and fold and gather the wonton towards the center to wrap the filling.
- Try to make it as snug as possible. Repeat.
- Steam the siomai for about 20 minutes.
- Brush the steamer plate with oil so the wonton paper will not stick to it.
- Put steamed siomai in a serving plate.
- Garnish with chili garlic oil and soy sauce with calamansi juice or lemon juice.