Steamed Pork Siomai (Dumplings)
Posted under Chinese Dishes, Meat
One of my favorite Chinese food is the dumpling (or also known as siomai locally). Siomai is a dish wrapped in a molo wrapper, a thin flour-based sheets that can be bought in the grocery’s frozen section. The common meat filling I know is pork and beef. Since I am craving for it and want to try preparing and cooking it, here it is – the homemade steamed Pork Siomai (dumplings).
Ingredients:
- 1 pc. carrot
- 5 gloves garlic
- 2 pcs. onion
- 1/2 kilo ground pork
- 1 pack molo wrappers
- 1 pc. ginger, about one thumb size
- 1/2 cup of finely chopped onion leaves
- 1 egg
- 1 1/2 cup of flour
- Salt and Pepper
For the filling mixture, skin off the onions, garlic, ginger and carrots. Using a grater, grate them and mix in a bowl. Pour the ground pork and mix well. Pour the chopped onion leaves and mix. Add the egg and flour. Mix well again, make sure that all ingredients are well distributed. Finally, add salt and pepper to taste.
Set aside the mixture for a while. Before starting to put fillings into the molo wrappers, boil 6 cups of water in a steamer set. Leave it for the meantime until it boils.
Now, get the pack of Molo wrapper and start separating each sheets. You can now start putting the meat filling. Grab about a spoonful of filling and put it in the wrapper. Seal the wrapper by wetting the ends using water. Look at the picture above for the desired size and shape of the dumplings.
When done, transfer the uncooked dumplings into the steamer and cook it for 10-15 minutes per batch. Siomai are best served when it’s hot; with soy sauce, lemon or calamansi and chilli mixture. Siomai can be eaten during any meals or snacks.
By the way, you can also do a fried or soup siomai aside from preparing it steamed. Enjoy!
