I don’t do many things right but when I hit on something, I totally kill it. This is particularly true with my cooking (or the lack thereof). I can probably count in one hand the number of things I can cook, albeit there’d be a staggering amount of free fingers.
The lovely Mr. Baker chirped I should be cooking more, and really I can see how that will help advance my domestic career. But before I go on breaking new culinary grounds, I’d like to share with you some recipes I know particularly well, in this case, a siomai, sometimes spelled xiomai, or pork dumpling recipe.
First a trivia: I don’t eat siomai at all until my friend Avery made some for a fund raising event. I made the purchase and because I did not want to hurt anyone’s feelings, I ate them. The rest they say is history. I asked for the siomai recipe, tweaked it to my own taste, and have used it to bribe My Man and my sisters ever since. This is actually the best I got, and if you think siomai is lame, I don’t care at all – I like it. 😀
This siomai recipe is not complicated at all. Considering my kitchen skills, you have to believe me, and the best bit about this is they come out rocking every single time. There are only three steps, four if you add the sauce making part, and that’s it. No need for anything fancy too – just a steamer and some water. How can you go wrong, right?
So if you want to make the best tasting siomai ever, just follow this few simple tricks (It’s quite addicting, use at your own discretion; don’t blame me.):
How To Make The Best Tasting Siomai Ever: PM’s Pork Dumpling Recipe
- 1/2 kilo ground pork
- 1 small onion, chopped finely
- 3 cloves of garlic, chopped finely
- 1 small carrot, grated
- 1/2 – 1 Tbsp cilantro, chopped finely
- 1 regular pack of meaty seasoning mix (I use Maggi Magic Sarap) or 1 regular pork bullion cube, mashed
- a pinch of salt and pepper (maybe 1/2 tsp. each – I don’t know, I just eyeball it!)
- a pinch of powdered chili or cayenne pepper (you can substitute regular finely chopped chili or hot sauce, adjust to taste)
- 1 egg
- 1 pack of molo wrapper, plus water to seal the siomai
1. In a bowl, combine all siomai ingredients using a spoon or your hand to season the ground meat. Massage the meat well to make sure everything goes together and all flavors integrate well. Leave it for at least half an hour.
2. Get a piece of molo wrapper. Dip your finger in water and run along all sides of the molo wrapper. Add about a teaspoon of the flavored meat and place it at the center. Gather all the corners and pinch it together on top. It should be round with flares on top.
3. Take all the wrapped siomai and place it on a steamer. Depending on how many you got on the steamer, it takes anywhere from 30-40 minutes to cook.
4. For the sauce: simply combine soy sauce, vinegar, and calamansi (or lime) in a bowl. Add a bit of sugar to taste. Season with pepper and chili or hot sauce.
I’m afraid that is all there is to the best tasting siomai ever. Do it some time and tell me all about it. Enjoy! 😀
Photo taken from here and here. I don’t have my own photo of the siomai I make because they disappear quite quickly every damn time, like my Toblerone cheesecake! Hey, maybe next time we can talk about that recipe. Want to? It’s going to be fab. 🙂
PS. Happy Birthday to Chicken Pi 😀