Pinoy (Cebu Style) Siomai Recipe

A dumpling of Chinese origin, is hugely popular among Pinoys. It’s eaten as a snack as well as a pairing with rice made of ground pork, shrimp, and shitake mushrooms filling.

Shumai or siomai is a type of traditional Chinese dumpling, originating from Huhhot. In Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora, a variation of shaomai/siomai also appears in Philippines, a dumpling of Chinese origin, is hugely popular among Pinoys specially cebuanos. It’s eaten as a snack as well as a pairing with rice made of ground pork, shrimp, and shitake mushrooms filling.

lucellesioma12

 

 

Ingredients

1kg fatty ground pork

1 cup shrimp minced

1 cup minced singkamas or canned water chestnut

1 tablespoon sesame oil

1/4 teaspoon ground black pepper

2 Tablespoons sugar

1 cup onion minced

1 teaspoon oyster sauce

1 cup carrots minced

2  raw eggs

1/2 cup sliced shitake mushrooms soaked until softened – optional

1/2 cup spring onions chopped

wonton wrapper


Water for steaming

 

 

Instructions


Combine ground pork and minced shrimp in a bowl. Gradually mix together.


Add singkamas, carrot, onion, scallion, egg, ground black pepper, and sesame oil, oyster sauce. Continue to mix until all the ingredients are well blended.

Scoop 1 1/2 tablespoons of the pork mixture and wrap in wonton wrapper 

lucelle siomai


Arrange in a steamer and then steam for 20 minutes.


Transfer to a serving plate. Serve with toyo and calamansi dipping sauce and some chili garlic paste.

 

Author: recipesbylucelle

Sharing my unique yet simple recipes and turn it into your own food business.

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