{"id":130,"date":"2010-07-16T11:45:56","date_gmt":"2010-07-16T09:45:56","guid":{"rendered":"http:\/\/mabuhaycooking.wordpress.com\/?p=130"},"modified":"2020-06-10T13:04:50","modified_gmt":"2020-06-10T11:04:50","slug":"siomai","status":"publish","type":"post","link":"https:\/\/mabuhaycooking.com\/index.php\/2010\/07\/16\/siomai\/","title":{"rendered":"Siomai"},"content":{"rendered":"<p><strong><strong>Siomai is a dimsum of Chinese origin which is also quite common in the Philippines.<br \/>\nOne can order different kinds of siomai but the base is always pork.<br \/>\nThe ground meat should have some fat otherwise the cooked siomai will be too tough.<br \/>\nI tried to experiment on chicken siomai some years back and made the mistake of taking out the skin and fat and it turned out to be tough.<br \/>\nPrawns or shrimps can be substituted for part of the pork if desired.<br \/>\nFor the binder, some use flour or corn starch but I find it to leave a raw taste so I use egg instead (proportion is 1 egg to 1 kg pork).<br \/>\nI strongly recommend adding vegetables to give the dimsum some crunch and for nutritional reasons too.<br \/>\nIf desired \u00bc cup of chopped mushrooms or black ear fungus and 1\/3 cup fresh or frozen green peas can be added to the recipe below:<\/strong> <\/strong><\/p>\n<h2><strong><strong><span style=\"color: #ff0000;\"> Ingredients<\/span><\/strong><\/strong><\/h2>\n<ul>\n<li><strong><strong>1 kg ground pork (suggested proportion of fat to lean meat is 1:3) <\/strong><\/strong><\/li>\n<li><strong><strong>1\/3 cup chopped water chestnuts or turnips (singkamas) <\/strong><\/strong><\/li>\n<li><strong><strong>1\/3 cup chopped carrots <\/strong><\/strong><\/li>\n<li><strong><strong>2 medium or 1 large minced onion(s) <\/strong><\/strong><\/li>\n<li><strong><strong>bunch of spring onions or leeks <\/strong><\/strong><\/li>\n<li><strong><strong>1 egg <\/strong><\/strong><\/li>\n<li><strong><strong>5 tablespoons sesame oil <\/strong><\/strong><\/li>\n<li><strong><strong>1 teaspoon freshly <a href=\"http:\/\/recettesdumonde.shopinblog.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">ground pepper<\/a> <\/strong><\/strong><\/li>\n<li><strong><strong>1 teaspoon <a href=\"http:\/\/recettesdumonde.shopinblog.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">salt<\/a> <\/strong><\/strong><\/li>\n<li><strong><strong>50 pcs. large or 100 pcs. small wanton or siomai wrapper <\/strong><\/strong><\/li>\n<li><strong><strong>soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce) <\/strong><\/strong><\/li>\n<\/ul>\n<h2><strong><strong><span style=\"color: #ff0000;\">Directions<\/span><\/strong><\/strong><\/h2>\n<p><strong><strong>Mix all the ingredients for the filling in a bowl.<br \/>\nSpoon 1 tablespoon of mixture into each wrapper. Fold and seal.<br \/>\nMeanwhile, boil water and brush steamer with oil.<br \/>\nWhen the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.<br \/>\nServe with soy sauce, calamansi and sesame oil. Chilli past is optional.<br \/>\nUpdate: Someone asked me for the recipe of chilli paste and siomai wrapper that\u2019s why I\u2019m reproducing it here.<\/strong> <\/strong><\/p>\n<h2><strong><strong><span style=\"color: #0000ff;\">Siomai Wrapper<\/span><\/strong><\/strong><\/h2>\n<h2><strong><strong><span style=\"color: #ff0000;\"> Ingredients<\/span><\/strong><\/strong><\/h2>\n<ul>\n<li><strong><strong>1\/4 cup water <\/strong><\/strong><\/li>\n<li><strong><strong>1 egg <\/strong><\/strong><\/li>\n<li><strong><strong>1 tablespoon vegetable or corn oil <\/strong><\/strong><\/li>\n<li><strong><strong>1\/4 teaspoon salt <\/strong><\/strong><\/li>\n<li><strong><strong>1 1\/2 cups all-purpose flour <\/strong><\/strong><\/li>\n<\/ul>\n<h2><strong><strong><span style=\"color: #ff0000;\">Directions<\/span><\/strong><\/strong><\/h2>\n<p><strong><strong>Beat egg and mix with flour till free of lumps.<br \/>\nBring water, cooking oil and salt to a boil, then pour in flour.<br \/>\nRemove from heat and beat until mixture forms a ball.<br \/>\nDivide the dough into 1 1\/4 -inch balls.<br \/>\nRoll each ball on a floured board until paper thin. Set aside.<br \/>\nSimplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have an Asian taste.<\/strong> <\/strong> <strong><strong>The chilli paste found in restaurants is a combination of chillies, garlic and oil.<br \/>\nCombine chopped chillies and mashed garlic then simmer for around 20 minutes or till most of the water has evaporated.<br \/>\nAdd oil, simmer and stir well. <\/strong><\/strong><\/p>\n<p><strong><strong>\u00a0<\/strong><\/strong><\/p>\n<div class=\"rgelv69d55375ce781\" ><script type='text\/javascript'>\nvar amzn_wdgt={widget:'Carousel'};\namzn_wdgt.tag='mabuhaycooking-21';\namzn_wdgt.widgetType='Bestsellers';\namzn_wdgt.searchIndex='cuisine';\namzn_wdgt.browseNode='51550011';\namzn_wdgt.title='Nouveaut\u00e9s';\namzn_wdgt.width='600';\namzn_wdgt.height='200';\namzn_wdgt.marketPlace='FR';\n<\/script>\n<script type='text\/javascript' src='http:\/\/wms-eu.amazon-adsystem.com\/20070822\/FR\/js\/swfobject_1_5.js'>\n<\/script><\/div><style type=\"text\/css\">\r\n@media screen and (min-width: 1201px) {\r\n.rgelv69d55375ce781 {\r\ndisplay: block;\r\n}\r\n}\r\n@media screen and (min-width: 993px) and (max-width: 1200px) {\r\n.rgelv69d55375ce781 {\r\ndisplay: block;\r\n}\r\n}\r\n@media screen and (min-width: 769px) and (max-width: 992px) {\r\n.rgelv69d55375ce781 {\r\ndisplay: block;\r\n}\r\n}\r\n@media screen and (min-width: 768px) and (max-width: 768px) {\r\n.rgelv69d55375ce781 {\r\ndisplay: block;\r\n}\r\n}\r\n@media screen and (max-width: 767px) {\r\n.rgelv69d55375ce781 {\r\ndisplay: block;\r\n}\r\n}\r\n<\/style>\r\n","protected":false},"excerpt":{"rendered":"<p>Siomai is a dimsum of Chinese origin which is also quite common in the Philippines. One can order different kinds of siomai but the base is always pork. The ground meat should have some fat otherwise the cooked siomai will be too tough. I tried to experiment on chicken siomai some years back and made &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/mabuhaycooking.com\/index.php\/2010\/07\/16\/siomai\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> \u00ab\u00a0Siomai\u00a0\u00bb<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[25,32],"tags":[73,90,125,128,145],"class_list":["post-130","post","type-post","status-publish","format-standard","hentry","category-meat","category-philippines","tag-cooking","tag-food","tag-philippines","tag-pork","tag-siomai"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Siomai - Mabuhaycooking.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mabuhaycooking.com\/index.php\/2010\/07\/16\/siomai\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Siomai - Mabuhaycooking.com\" \/>\n<meta property=\"og:description\" content=\"Siomai is a dimsum of Chinese origin which is also quite common in the Philippines. 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