Siomai is the Philippines most popular dim sum. You can find it everywhere – from the tiniest streets to the mega malls. Siomai is easily the fastest merienda or even an ulam option. It has the perfect combination of pork and spicy dip (saw-sawan).
Siomai comes in different varieties and flavor mutations but we love the classic and simple pork siomai.
- 1/2 kg ground pork
- 1 medium carrot, grated
- 1 medium. finely chopped
- 4 stalks green onions
- 1 teaspoon sesame oil
- 3/4 cup flour
- 1 egg
- wanton wrapper
- salt and black pepper to taste
- 2 teaspoons soy sauce
- 1 teaspoon lemon juice
- spicy chili-garlic paste
- If you are buying your meat from the market or meatshop, choose pork cut with layers of fat like pork belly and have it grounded twice to make finer textured dumplings.
- You can add shrimp to add another layer of flavor.
- Use a grater for the onions and carrots – easier and finer results than chopping with knife.
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