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.

Dough
4 1/2 cups (500 g) flour, sifted
1 tbsp oil
100 ml water

Filling
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

Instructions

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

siomai steamed+dumpling Filipino+food Filipino+recipe