In the Philippines, you can find different street foods from fishball to fried peanuts to siomai. Out of all the street foods, siomai tops my list of favorite street foods. I love eating siomai from Henlin, Siomai Masters and Chowking. Basically, siomai is a small ball of meat (pork, beef or chicken) covered in light pastry like wonton wrapper and steamed then served up with calamansi, chili sauce and light soy sauce.
As I was saying, I love eating siomai. I can eat 1 dozen or more in one sitting. I remember, when I was pregnant with my youngest child, I would go to the town just to eat siomai from Siomai Masters.
That’s how addicted I am to these ball of meat covered in light pastry wrapper and dipped in chili sauce. Yummy! Writing about siomai is making me hungry right now, LOL.
Siomai is well known in Southeast Asia, probably the world. This popular street food originated in China. They are similar dumplings in Nepal and Tibet but I was told, they there pastry are a lot thicker.
The basic filling of these dimsum more popularly known as siomaoi or shumai are ground pork, shrimp, mushroom and onion. Some dimsum like sharks fin have vegetables like green peas. In many restaurants, siomai is wrapped in edible seaweed.
In Japan, siomai contains rice and seasoned with sugar, rice wine and soy sauce. They are also not considered as a finger food and the dumplings are much larger than what you will find in the Philippines. Anyway, siomai have many variations across the word. So, don’t be surprised to find a siomai filled with many vegetables or minced fish. Siomai are best eaten as appetizer, snack, light lunch or dinner.
My version of Siomai is very similar to many siomai recipes online. If you have other siomai recipe, please let me know. I love trying other recipes and hearing from my readers. Let me know what you think about this siomai recipe.
- Ground Pork
- Pork Fats (Optional)
- Shrimp, minced
- Onion, minced
- Carrots, minced
- Salt and pepper
In a large bowl, combine all ingredients and mix thoroughly then seasoned with salt and pepper. Get one wrapper and fill the center with the pork mixture. Fold up the sides till the meat covered in wrapper. Repeat the process with the rest of the wrapper.
Steamed the siomai for 20 minutes or till done.
Serve with calamansi and chili sauce. Enjoy!
This is the first time I used pork fats for my siomai. I usually just mixed ground pork, shrimp, onion and carrots. Fats act as extender to make the siomai bigger.