Siomai is one of the popular dimsum that Pinoys love and it has become one of the favorite street food. That is why siomai food carts still exist today. Not only it is convenient to eat because it is served like fishballs in small paper trays, it is a healthy dimsum because it is steamed and not fried like most street foods.
The pork siomai recipe I have here is a simple and consist only of pork and grated turnip as an extender. It’s up to you if you want to put minced shrimp for extra savory flavor but it is optional. If you are in a tight budget or you are planning to sell it, you can use shrimp cubes or shrimp powder to substitute it with shrimp.
- ½ kilo ground pork w/o fat (grind two times)
- ½ cup grated turnips, squeeze out the juice
- 1 tbsp. chopped spring onions
- ½ tsp salt
- 1 raw egg
- 2 Tbsp. soy sauce
- 2 Tbsp. cornstarch
- 1 Tbsp. MSG
- 30 pcs small siomai wrappers
- Mix together all ingredients. Wrap by spoonfuls in wrapper. Brush steamer plate with oil; arrange siomai at least 1 inch apart, so they will not stick together when cooked.
- Boil water in steamer before placing the steamer plate. Steam for 30-45 minutes Serve with soy sauce and calamansi juice.
- Make broth with chicken or beef bones. Add to broth 1 finely chopped onion, cubed carrots, and shredded cabbage. Drop siomai (uncooked) one by one into boiling broth and cook for 30 minutes.