Pork Siomai is a traditional Chinese dumpling. This popular dumpling has made its way to the heart of the Filipino’s as evidenced by the hundreds of stalls, eateries, and restaurants who serve them. Traditionally cooked through steaming, siomai nowadays are also served fried complemented with soy sauce and calamansi.
In Manila, the best siomai can be found in the Manila ChinaTown (which is the oldest ChinaTown in the world). Several Chinese restaurants and even stalls serve different siomai varieties.
- 1 kl. ground pork
- ⅓ cup carrots, chopped
- ⅓ cup singkamas (turnip), chopped
- 1 large onion, chopped
- ¼ cup spring onions, chopped
- 3 tbsps. sesame oil
- 5 tbsps. oyster sauce
- 2 tsps. white sugar
- salt and pepper to taste
- 1 whole egg, beaten
- 24 pcs. siomai wrappers
- cooking oil
- For the dipping sauce:
- Soy sauce
- Calamansi Juice
- Toasted Garlic Bits
- In a mixing bowl, pour-in the ground pork, carrots, turnip, onion and spring onionsthen mix thoroughly.
- Add-in the sesame oil, oyster sauce, sugar, salt, pepper, and egg then mix thoroughly.
- Spoon 1 tbsp. of the prepared mixture into each siomai wrapper. Dab water on the edges of the wrapper to seal the siomai. Repeat this step until all of the mixture is used.
- Place the siomai pieces in a steamer brushed with cooking oil.
- Steam for 15 to 20 minutes.
- Make a dipping sauce by mixing soy sauce, calamansi juice & toasted garlic bits. (The amount of ingredients for the sauce is according to your preference.)
- Serve hot and enjoy your pork siomai!