Siomai: A Filipino Dumpling Recipe
Siomai is a Filipino version of pork or beef dumplings. The name originated from a Chinese word
called “Shumai” which is defined by Wikipedia as the traditional Chinese pork
dumplings served in dim sums. The dish
is very common in the Philippines and around Asian countries with Oriental backgrounds. They call it "gyouza" in Japanese and "yum cha" in Chinese which have several versions of it. It can be served as an entrée or simply as a
snack food. It can also be considered as street food. There is a popular siomai
that I love to eat everytime I go back home in the Philippines and it is the
Hen Lin's Pork Siomai. There are several
variations to the dish. Some will combine it with shrimp and vegetables. But my
recipe below is the more traditional Filipino version of the dumpling.
Filling Ingredients:
1 kg minced pork (or beef)
3 tbsp soy sauce
1tbsp sesame oil
2 cloves of garlic minced
1 onion sliced in small pieces
2 eggs
dash of pepper
2tbsp corn flour
1tbsp sugar
2 stalks of spring onions or eshallots cut in small pieces
1 small carrot grated
pork or beef stock (broth), I used the chicken cube and melted in a bit of water (optional)
dumpling pastry (you can buy it at an Asian shop, or you can make your own pastry please check the video below)
Dipping sauce:
1 tbsp sesame oil (or vegetable oil if sesame oil is not available)
1 tbsp sugar
1 tbsp vinegar
3 or more tbsp soy sauce
sauteed garlic
dash of pepper
Method:
Mix all the filling ingredients in a bowl.
Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
Meanwhile, boil water and brush steamer with oil.
When the water boils reduce the heat and arrange the dumpling in the steamer and let stand for 30-40 minutes, longer for larger pieces.
Mix all the ingredients for the dipping sauce.
