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Pork Siomai

Pork Siomai


No wonder it’s been translated into so many languages. Pork Siomai, as Filipinos call it is one wonderful dish that you can’t say no to. Beef, chicken, pork, shrimp the list of the variety just keeps on going and going. Can’t get yourself to stop eating Siomai? Well make your own stock for your own personal consumption as Chef Maricel shows you how it is done.

Instructional Video


Full Recipe

Ingredients:

1 pack Siomai wrapper Filling: ½ kilo Monterey Ground Lean pork (kasim)
250 grams Monterey Pork Backfat, coarsely chopped
100 grams Shelled shrimps, diced
250 grams Grated and squeezed turnips
1/3 cup Chopped spring onions
1 Egg
1 cup Cornstarch
2 tsps Refined salt
¼ tsp Ground black pepper
1 tbsp Sesame oil

Procedure:

Mix siomai filling ingredients in a bowl. Set aside in the refrigerator for 30 minutes. Fill each siomai wrapper with 2 tsps filling. Steam for 8 to 10 minutes. Serve warm with a dip made of soy sauce and calamansi juice.


Makes 45 pieces.


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