Pork and Shrimp Siomai is a dimsum of Chinese origin which is loved by many Filipinos.
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. Prawns or shrimps can be substituted for part of the pork if desired.
Pork and Shrimp Siomai estimated cooking time: 50 minutes
1 kg ground pork
1-2 pcs raw eggs
1/2 kg shrimp, minced
1 cup carrots, minced
1 cup onion, minced
1-2 cups water chestnuts or turnips (singkamas), minced (optional)
1 1/2 cups white mushroom, minced (optional)
5 tbsp sesame oil
1/4 cup scallions (sibuyas dahon), minced
Salt and ground pepper to taste
1 pack wonton (wanton) or siomai wrapper (available in every grocery store). It’s nice to make your own siomai wrapper but personally I don’t recommend it, that would consume much of your time.
There are available siomai sauces being sold in the market nowadays similar to Chowking chili sauce. In any event you cannot purchase one, soy sauce, kalamansi with sesame oil will do.
1. Combine all the ingredients in a mixing bowl and mix thoroughly.
2. Once done, spoon (1 tablespoon) the mixture into each wrapper. Fold and seal.
3. Prepare your steamer and bring water to boil.
4. Brush enough quantity of sesame oil on your steamer then neatly arranged each wrapped siomai into it and steam for 15 to 25 minutes. The steaming time depends on the size of your siomai, more time for the larger piece.
5. Serve with your desired dipping.