Do delicious dimsum dumplings. 

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I made my first Siomai when I was in pregnant for my first child. It was a flat, unaappetizing looking poor thing! My husband said that it tasted great.  So I was happy with that. But memories of UP Los Banos and Papu’s Siomai always haunted me and I kept trying for that taste. Sometimes I get it, sometimes I dont. I’m always on the “tancha” mode and made dishes according to whatever is available in the pantry. It always happens that a certain spice is missing or expired.

Does that happen to you?

I got so fed up with that and created a whole line of quick mixes. :P  Here’s a  Homemade recipe using my Siomai Quickmix. Here you get a Quickmix from my store and you don’t need to worry anymore about missing or expired spices.  And you don’t need to worry about using up so many before they expire either! Because my Quickmix are always sakto! Just buy the meats and veggies near you.

Special Siomai

Ingredients:

• 800 grams Ground Pork with fat
• 2 small Carrots ( grated or minced)
• Spring Onions (minced)
• 82 grams Siomai QuickMix (1 pack)
• 2- 3 TBSP Sesame oil
• Wonton Wrappers (available in markets and Supermarkets)

Optional:

• 1 cup (or about 200 grams) grated turnips (singkamas), squeeze out the juice (optional)

Instructions:

1. Mix meat and singkamas. (if using)
2. Add the Siomai QuickMix
3. Add the sesame oil. Mix well.
4. Wrap the mixed ingredients in a Siomai wrapper. (14 grams each if measuring)
5. Top with carrots. (for those beautiful orange design you see on Chinese restaurants)
6. Brush your steamer with oil before arranging your Siomai on it. (Or else the Siomai will stick to the steamer and will result in a bold – este, Wrapperless Siomai.
7. Make sure to leave spaces so the dumplings will not stick together.
8. Boil the water first. After boiling, then you can add the steamer  with Siomai on it. Time it for 20 minutes in medium fire.
9. Cover with a cotton cloth or “lampin” before then secure the steamer cover on top. This is to avoid the steam water from falling into your Siomai.
10. Serve with soy sauce, calamansi and sesame oil. Chili sauce is a must!

Notes:

1. If using turnips or singkamas as extender – make sure to use lean ground pork because singkamas has water content and your Siomai will be moist and flat like my first one.
2. You can cook a large batch and freeze the dumplings in the freezer. Let it rest and cool before freezing. Consume within 30 days.  Remember, this has no preservatives, my Quick Mix are preservative free spices that is only designed to make it easier for the homecook! If not putting in the freezer, please consume immediately.
3. Oh, and another thing, when you’re wrapping your Siomai, make sure the wrapper is not exposed to too much air (like electric fan, or if you’re sosyal with an air conditioner in the kitchen hahaah!) The wrapper will harden and it will break when you’re wrapping the Siomai.

I didn’t actually have turnips when I made this. I thought I had but someone ate it. It turned out for the best because this batch tasted great and looked amazing!