Monday, February 18, 2008

Siomai from scratch

My craving for siomai was so great one weekend that I learned how to do siomai from scratch out of extreme desperation! This favorite is an product of chinese influence on Filipino cooking.


4 1/2 cups (500 g) flour, sifted

1 tbsp oil

100 ml water

500 g minced pork
2 tsp salt, or to taste
2 big onions, chopped
3 tsp ginger, chopped
1 tsp sesame oil
1 carrot, chopped
Spring onions, chopped


1. Mix the flour with 100 ml of water and oil to make a dough. Knead until smooth

2. To prepare the filling, mix all the remaining ingredients.

3. Divide the dough into 2 portions and roll like a jelly roll. Cut each into 50 pieces. Flatten each piece and roll into thin circles about 2 inches in diameter. Place 1 tbsp of filling in the center of each wrapper and fold the dough over it, enclosing the filling. Pinch the edges together to seal. Makes about 50 dumplings depending on the size.

4. Steam until cooked and enjoy

Dipping Sauce

Mix the following together in a small bowl:

6 tbsps soy sauce
2 tbsps lemon/calamansi juice
Chili as desired
Dash of sesame oil
1 tsp sugar

Please check out my food blog Bubut's House for more recipes!


Anonymous said...

I will make these tonight!

. said...

do u like chili garlic? it goes well with the siomai.. i can email u good chili garlic recipe (learned it from my culinary class) - its great believe me :-)

Cathy said...

Sure! Please do! Thanks!


Ms. Confuse said...

this is really easy to make. make me hungry now

. said...

This is the recipe of a Chinese Restaurant in Ongpin and Mega Mall

Chili Garlic

10 pcs chili pepper (must be air-dried)
2 heads garlic
1 c peanut oil
chili flakes
hoisin sauce
liver spread

1. heat peanut oil (this is the specific type of oil used by most chinese dishes).
2. add chopped garlic and chopped chili pepper (until brown)
3. add hoisin sauce (instead of soy sauce use hoisin - gives added flavor)
4. add liver spread (this will clump the chili garlic together - making it look good)
5. add chili flakes to achieve desired hotness

goes well with siomai. :)

Cathy said...

Thanks for the recipe! I will try it the next time I make siomai.

Anda said...

woah. SIOMAI! This made my stomach churned and made me missed eLBi more. Your blog's a wonder!:)