Make Fried Siomai
Siomai is a term more commonly used in the Philippines to a Chinese pork dumpling known as "Shumai". Filipino-style siomai, like any other siomai, is made up of almost the same ingredients as to the original and is also cooked by steam. However, deep-frying gives it a much more distinct flavor which is truly Filipino.
Ingredients
- ½ Kilo fine ground pork meat(all meat, not fat; grounded twice)
- ½ cup singkamas (water chestnuts), finely grated as a meat extender
- ½ gram of onion leaves or ¼ teaspoon onion leaves
- ½ teaspoon iodized salt
- 1 egg
- 2 teaspoon dark soy sauce
- 2 teaspoon cornstarch
- 1 teaspoon MSG
- 30 – 40 pairs of siomai wrappers
Steps
- Mix all ingredients.
- Wrapped 1 tablespoon of the mixture in a siomai wrapper.
- Pinch it together on top.
- Heat a cooking pot and pour-in cooking oil.
- Deep fry the siomai in medium heat for 5 to 7 minutes or until the color of the wrapper turns golden brown.
- Make a sauce of calamansi and soy sauce.
