EASY SIOMAI RECIPE RECIPES

Steps:

• Mince the garlic and chili by using a food processor separately.
• Take a pan and heat it up over low-medium heat, stream some vegetable oil. Once the oil gets warm, pour some peppercorn and cook it for 2 minutes to the point aromatic fragrance rises. Take out the peppercorn on the pan by using a skimmer ladle.
• After that, add up the garlic, and cook it till it gets some golden hue and fragrance arises. Pour the chili, keep stirring it at regular intervals, cook it until it turns dark red and for 5-7 minutes. Decrease the heat flame and stir it while oil is getting heated. When it turns dark brown, you can say it’s ready.
• Take a glass container and store it for 2-4 weeks.

Steps:

• Mix 500g Ground Pork, ¼cup minced shrimp, 2 tablespoons of sesame oil, 1½ teaspoons of Salt, 1½ teaspoon of pepper, 1/3 cup of chopped onions, 1/8 cup of grated carrots, 1/3 cup of chopped Shiitake mushrooms, and 1 egg.
• If the meat mixture is too wet, leave it in the fridge for at least 30 minutes to 1 hour.
• Form an egg shape with your hand. Place a piece of dumpling or pancit molo wrapper in the middle.
• Place 1-2 tablespoons of the meat mixture in the middle. And carefully push the sides to the center.
• You can also put emphasis on the tip by closing the tip of the siomai. Giving it a bit more of a rounded triangular shape.
• You can start steaming the dumplings or keep them in plastic containers, leaving them overnight in the freezer to maintain the shape. This also helps infuse the ingredients better.
• In a steamer basket, place a parchment paper and brush with oil. This helps make it easier to take the siomai out.
• Place the basket on the steamer. Making sure that the water is boiling before placing this. Cover and steam for 10-15 minutes.
• Place the steamed siomai in a platter to cool.
• For the dipping sauce. Mix in 2 tablespoons soy sauce and tsp calamansi or lemon in a small dish.