I've always wanted to cook siomai at home for the longest time but wasn't able to do so until recently. I am quite apprehensive to make such recipe mostly because I thought it was complicated to prepare in the first place. However, I realized I will never know if I wouldn't try, right?.
And so... a couple of weeks ago, I attempted to make a home made pork siomai and it was a success.
There are a lot of available cook books and recipe guides for this recipe. I have read and watched tutorials on the web too from the simpliest to well, I guess complicated step. For my first try though, I choose to change some of the ingredients (plus and minus) and have it done according to my taste.
If you wish to know how I did it please continue reading... ►►►►
Here's my simple guide on how to prepare and cook STEAMED PORK SIOMAI ♥
INGREDIENTS
EXTRA LEAN Ground Pork
Carrots
Kinchay
Onion
Garlic
Egg
Constarch
Molo/Siomai Wrapper
PROCEDURES
1. Prepare thawed ground lean pork, wash (in running water) and drain with the use of strainer. Transfer to a clean bowl.
☼ I prefer to use extra lean pork instead of the regular ground pork.
2. Prepare the vegetables. Peel off skin and minced garlic, onion and carrots and kinchay. Pour into the bowl of meat, add salt, pepper (oyster sauce if you wanted to add taste), cornstarch and beaten egg. Combine and mix ingredients altogether.
3. Prepare the molo or siomai wrapper. Fill the center with meat and veggie mixture and start wrapping.
☼ The fillings measurement may vary depending on the size of your wrapper
☼ I followed the usual square basket (wrapping method because I think it's the easiest. However you may opt to try other wrapping method if you wish to. I also made some pieces for my wanton soup using the pyramid wrapping method.
4. Prepare food streamer and add water to boil.
☼ I didn't have any baking paper available so I laid some lettuce leaves instead. One by one I arranged the pieces on top of the leaves. Notice I didn't put or brush oil or anything.
☼ Make at least an inch space allowance for each pieces. Just to make sure all corners will be well cooked.
5. Allow siomai to be steamed within 15-20 minutes (medium heat) covered with lid. Once cooked, transfer to a clean plate.
Serve with dip or chili sauce and/or rice. Enjoy!