Thursday, August 11, 2011

Recipe: Pork Siomai

Without a doubt, Filipinos have certainly embraced this delightful Chinese dish. Inspired by a video from Monterey's, I tried my hands on making pieces of my own version of Pork Siomai. I added some dashes of thyme in the recipe for that added earthiness and I find this version a little too soft and juicy compared to others that are marketed outside, probably because this recipe uses ground lean pork.
Pork Siomai


1 pack Siomai wrapper Filling:
½ kilo Monterey Ground Lean pork (kasim)
250 grams Grated and squeezed turnips
1 grated carrot
1/3 cup Chopped spring onions
1 Egg
1 cup Cornstarch
2 tsps Refined salt
¼ tsp Ground black pepper
1 tbsp Sesame oil
dashes of thyme


1. Mix siomai filling ingredients in a bowl.
2. Set aside in the refrigerator for 30 minutes.
3. Fill each siomai wrapper with 2 tsps filling.
4. Steam for 8 to 10 minutes.
5. Serve warm with a dip made of soy sauce and calamansi juice.

Makes about 35-45 pieces (depends on the size of your siomai wrapper).

sharing with you the video that inspired this recipe...

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