KITCHEN MASTER SIOMAI PREPARATION: HOW TO COOK?
Siomai is well known as pork dumpling, a tasty Chinese dumpling that is now popular for many Filipinos such as Master Siomai , Siomai House , Emperor siomai and the like.
Siomai is a very adaptable dish. It can be eaten solo as a snack, or served with rice to make full meal, you can sell it anytime of the day that’s the reason why Siomai food cart franchise businesses become popular nowadays like Master Siomai Franchise, Siomai House Franchise etc…
It has unique taste and the easiest to make, Siomai has become one of the boomingfood cart businesses in the country such as mentioned above like Master Siomai Franchise, Siomai House Franchise etc..
Siomai has a lot of flavors even you can make your own homemade siomai like fish siomai, chicken siomai and beef siomai among others. The master secret in having a soft, tasty siomai is that the ground meat should have some fat otherwise the cooked siomai will be too tough. Prawns or shrimps or even “singkamas” can be substituted for part of the pork as its extenders.
Siomai is commonly eaten with a dip composed of a mix of soy sauce, calamansiextract, and chili sauce. The “Master Siomai”, one of my favorite, is very popular in the Philippines, it comes with a siomai chili sauce, which has a spicy flavor that complements the dish, partnered with rice and soft drink.
Let us share some tips on how to cook SIOMAI in a Master way
Ingredients:
1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
1/3 cup chopped water chestnuts or turnips (singkamas)
3/4 cup chopped carrots
2 tbsp or 4 cloves minced garlic
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
5 g seasonings
50 pcs. large or 100 pcs. small wanton or siomai wrapper
Soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)
1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
1/3 cup chopped water chestnuts or turnips (singkamas)
3/4 cup chopped carrots
2 tbsp or 4 cloves minced garlic
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
5 g seasonings
50 pcs. large or 100 pcs. small wanton or siomai wrapper
Soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)
Siomai Cooking Instructions:
- Mix all the ingredients for the filling in a bowl.
- Arrange 10 wrappers in a tray, and weigh 100 g of siomai mixture. Place 2 tsp of meat in each wrapper until nothing is left unfilled. Each wrapper will have 10 grams of siomai.
- To enclose, gather up the edges of the wrapper and gently fold it so that it forms a basket shape, with the top of the filling exposed. Press lightly as you pleat each side. Or, if you don’t want to expose the filling, use a bigger wrapper. Do the same to the remaining meat mixture.
- Meanwhile, boil water and brush steamer with oil.
- When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
- Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.
- Mix all the ingredients for the filling in a bowl.
- Arrange 10 wrappers in a tray, and weigh 100 g of siomai mixture. Place 2 tsp of meat in each wrapper until nothing is left unfilled. Each wrapper will have 10 grams of siomai.
- To enclose, gather up the edges of the wrapper and gently fold it so that it forms a basket shape, with the top of the filling exposed. Press lightly as you pleat each side. Or, if you don’t want to expose the filling, use a bigger wrapper. Do the same to the remaining meat mixture.
- Meanwhile, boil water and brush steamer with oil.
- When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
- Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.
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