Siomai

Image via Wikipedia

Siomai (Cebuano/Tagalog: siyomay) in the Philippines is often ground pork, beef, shrimp, among others, combined with extenders like green peas, carrots and the like which is then wrapped in wonton wrappers. It is either steamed or fried resulting in a crispy exterior. It is normally dipped in soy sauce and squeezed calamondin, and for some, with an oily, spicy garlic mix.

Making this can be a tad tiring due to lots of tiny bit chopping but once wrapped, can be put in deep freezer for future use. 

Ingredients: 

Photos by SDeluz

.5 (or half) kilo ground lean meat beef
2 big carrots finely chopped
1 big onion finely chopped
1 can water chestnuts cut in quarters
1/4 k shrimp finely chopped
wonton wrap
1 big egg
salt and pepper
2 tsp sugar
2 tsp rice wine
2 tsp soja sauce
garlic powder
a dash of cinnamon
petersilie

Procedure:

1. Mix all ingredients.

2. Leave it for 2 hrs in the fridge.

3. Wrap 1 tbsp of mixture in wonton wrap.

4. Brush steamer with oil and put siomai with enough space in between (roughly 1 inch). Make sure the water is briskly boiling when you put the siomai.

5. For beef siomai, steam for 45minutes. For pork siomai, 20 minutes. 

6. Use toyomansi as dip (I prefer use kikkoman sushi / sashimi sauce).