Siomai (Steamed Dumplings)

Siomai is popular Chinese dish in the Philippines. Lots of variations are found in numerous restaurants. I even have one variation which I love to prepare whenever I have time. Some have either, pork, chicken, bee, or shrimps and other ingredients. This one recipe I have combined the pork and chicken to come up with a variation that is interesting. You may prepare it as follows:

Ingredients:

½ kg Lean ground pork

½ kg Ground chicken breast

¼ kg Turnip (minced)

¼ cup Carrot (julienned finely)

1 pc. Onion (medium, thinly sliced)

1 bulb Garlic (minced)

1 tbsp Sesame oil

3 pcs. Eggs (beaten)

¼ tsp. Black pepper powder

2 tbsp. Oyster flavoured sauce

4 tbsp. Safflower oil

3 tbsp. Cornstarch

1/3 cup Green onion (minced)

3 pcs. Salted eggs (mashed)

1 cup Shrimps (shelled)

3 tbsp. Premium dark soy sauce

½ tsp. Iodized salt

2 packs Siomai wrappers (about 160-200 pcs.)

Cooking Instruction:

In a bowl, combine all ingredients and wrap individually in the siomai wrappers. About 1 heaping teaspoon per dumpling will suffice. You must starch the plates where you will place the prepared dumplings before steaming. The steamer surface where the dumplings will be placed must be oiled to prevent sticking and for easy removal of the dumplings when cooked. Steam for about 20 minutes and serve with Chiu Chow chilli oil with light premium soy sauce.