Siomai

Siomai

Siomai have become one of the most popular snack food to Pinoys. With the trend individuals with entrepreneurial spirit have taken advantage of its popularity. All forms of siomai are being offered, it is peddled from the side street to the trendy kiosk stalls at air-conditioned malls and even the giant fastfood chains.

Siomai - Steaming Procedure

I have had several requests for the recipe of siomai, and to my readers who have been waiting, here it is. I have been trying to have a simple version using the commercially available wonton wrapper sold at most supermarkets but the result was not good they are thick and not suitable for the type of siomai that are popularly sold today. Perhaps for visual appeal, siomai now are wrapped in thin skin formed into small cuplike shape where the filling is exposed at the top. I have tried using the wonton wrappers that are commercially sold but they are too thick to do the trick. I even tried several brand and all yielded same result. When steamed cook the wrappers tend to sag and separate from the filling.

Siomai - Seald wrapped

I would not advice using them should you want a siomai in small cuplike form. How ever you cold always use them if you are making your siomai or dumpling where the filling is sealed inside the wrapper, where it is fold to form a half circle and the edges are sealed, or even form a small sealed pouch.

I have not yet perfected it, I will be posting more versions soon. For now due to your insistent request, I have to post the recipe the filling is excellent, but I have to improve on the wrapper, should you elect to make them based on this recipe I would be more than happy if you post a comment, disaster or success it doesn’t matter as long as it will help everyone and on my future attempts. I have included the method of making a homemade siomai skin, now it’s up to your liking how thick or thin you would like the wrapper be.

Siomai - Chili Garlic Dip

I have also included the method on how to prepare the chili/garlic dip that comes with the siomai that you normally see at siomai kiosk at your favorite mall. Good luck...

Ingredients:

Filling

1/2 kilo ground lean pork
1/4 kilo shrimp, shelled, chopped
1 small size carrot, finely diced
1 medium size singkamas, finely diced
3 medium size onion, chopped
1 bundle spring onion chopped
2 egg, beaten
2 tbsp. soy sauce
salt and pepper

Wrapper

2 1/2 cup water
1 tsp salt
5 cups all purpose flour
2 tbsp. cooking oil

Chili/Garlic dip

1/2 cup dried chilli flakes
1/2 head garlic, chopped
1/2 cup cooking oil

Cooking procedure:

Siomai Pouch

To make the wrapper. I a small sauce pan mix water cooking oil and salt, bring to a boil. Pour liquid at boiling point on the flour place in a large mixing bowl. Beat until it forms into a dough. Chunk a small portion enough to form into 1 1/2” dough ball. Place in a board and roll to paper thin. Set aside. Repeat with the rest of the dough.

To make the soimai. In a large bowl mix all together filling ingredients until well blended. Season with salt and pepper to taste. Place 1 tbsp. of filling in the middle of the wrapper and wrap around the filling to form a small cup. Repeat with the rest of the wrapper and filling. Arrange siomai side by side in a steamer and steam for 10 to 15 minutes or until done.

To make the Chili/Garlic dip. Heat oil is a wok, stir fry dried chilli flakes and garlic at high heat for 1-2 minutes or until garlic has turn to golden brown. Remove from heat and let cool down.

12 comments:

Anonymous said...

Hi! i"m glad i found your website. I keep on looking for the answer,because i had the same problem with the wrappers when it is cooked it is sag and separates with the filling. I hope you can find out how can we make the wrapper stick to the filling. If so,please post it here how to do it.tnx so much! god bless!

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Anonymous said...

may molding po ba kayo kasi ang ganda ng picture nyo sa siomai, gusto ko po kasi ganyan ang siomai na ginagawa ko para magandang emarket, thank you

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ut-man said...

Hi anonymous,
Kong and ibig mong sabihin ay yong naka cup like and pagkabalot, wala I dinikit lang ng cornstarch with water mga folds, kaso bumubuka pa rin dahil and ginamit kong wrapper ay makapal, young ready made na nabibili sa supermarkets.

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Anonymous said...

mahirap po ba magtinda ng pagkaing pinoy dito sa U.S.A? marunong po akong magluto at masarap kaso ala po akong lakas ng loob mag buseness.

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ut-man said...

Hi Anonymous, Hindi pa ako nakakarating dyan sa USA. Pero kong sa pagnenegosyo ang masasabi ko lang mahirap lalo na sa umpisa kaya kailang handa ka, karamihan sa mga sumubok magnegosyo ay hindi pinapalad pero kong talagang determinado ka hindi mo malalaman hangang di mo nasusubukan. Pwede kang magsimula sa maliit, start selling your foods with your friends muna.

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Anonymous said...

tHAnks! u made a big help for my food processing thesis! i used pork, beef, chicken and tuna in siomai and they're all delicious! Try it!

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erel said...

thank God i found this... i'll try this on tuesday, sa birthday ko kasama na food taste para ma-market ko na ito. same problem i have with wanton wrapper.
Thanks. i'll post comment if i got it a successs or disaster hehe

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ut-man said...

erel, i hope the wrapper issue was overcomed.

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Marilou Agsalud said...

The secret to achieving a firm siomai is to steam right away straight from the freezer. It is also important that when steaming, the water should be boiling and kept always on high fire.

-Marilou

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Bok said...

Hi! I just wanna ask if I there will be a problem if I don't use singkamas in the recipe? Mahirap maghanap ng singkamas dito sa Saudi..=)
And also ilang pieces of siomai ang ma-yield sa recipe na to?
Thanks..

Neil

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UT-Man said...

Hi Neil,
Yes you ca skip the singkamas.

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rmaevd18 said...

I tried making my own wrapper but i think ithey were to thick to handle for the filling and also the cooking time was longer. What's the secret to making thinner wrappers? Thank you very much.

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