Siomai
April 11, 2010
Ingredients:
1/2 kilo ground pork
1/2 cup turnips (singkamas), minced
2 tbsp. spring onions, minced
1 medium onion, minced
1 head of galic, minced
1/4 cup flour
1 egg
siomai/dumpling wrapper
salt and pepper to taste
soysauce
toasted garlic and some kalamansi
1. Mix well first eight ingredients together.
2. Get one piece of siomai/dumpling wrapper.
3. To wrap meat mixture with siomai wrapper, place a tablesppon of the meat mixture in the middle of the wrapper, lift the sides of the wrapper up to form a round shape.
4. Put the wrapped siomai into a steamer and steam for 45 minutes. You can put vegetable oil in the steamer so the wrapper will not stick.
5. Serve with soy sauce and kalamansi with toasted garlic.
Since i have made about 50 pieces. i put half of the cooked siomai in the freezer and can be kept for a week. It can be steamed again directly from the freezer for a few minutes.
April 11, 2010
Ingredients: 1/2 kilo ground pork
1/2 cup turnips (singkamas), minced
2 tbsp. spring onions, minced
1 medium onion, minced
1 head of galic, minced
1/4 cup flour
1 egg
siomai/dumpling wrapper
salt and pepper to taste
soysauce
toasted garlic and some kalamansi
1. Mix well first eight ingredients together.
2. Get one piece of siomai/dumpling wrapper.
3. To wrap meat mixture with siomai wrapper, place a tablesppon of the meat mixture in the middle of the wrapper, lift the sides of the wrapper up to form a round shape.
4. Put the wrapped siomai into a steamer and steam for 45 minutes. You can put vegetable oil in the steamer so the wrapper will not stick.
5. Serve with soy sauce and kalamansi with toasted garlic.
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