An obvious Chinese specialty, this dimsum have evolved for years and made it into the Filipino gastronomy. Now, almost everywhere across the country from restaurants to fastfood, there are so many versions of sio mai. And you can make yours too.
- 500 gms. ground pork
- 100 gms ground shrimps
- 1/2 cup singkamas, chopped
- 2 small onions, finely chopped
- 5 cloves of garlic, chopped finely
- 1 pork bouillon cube, dissolved in water
- 1 teaspoon of ground black pepper
- 2 eggs beaten
- 5 Tbsp Sesame oil
- Salt and pepper
- Mushrooms (optional garnish)
- 1 pack of siomai wrapper
How to make Sio MaiFor the chili sauce, chopped chilis and garlic (equal portions) until golden brown. Add taste with sugar and cook until desired consistency. Serve with calamansi and soy sauce as sio mai dip.
- 1. In a bowl, combine all ingredients and mix very well. Let the mixture sit for 30 minutes.
- 2. Put about a teaspoon of the mixture on a siomai wrapper and place it at the center. Gather all the corners and seal all edges with water or egg white.
- 3. Put all the wrapped siomai in a steamer and cook for 40-45 minutes on medium heat.