PORK AND SHRIMP SIOMAI (SHUMAI)

Ingredients:

1

pack

siomai wrapper

FILLING

1/2	kg	MONTEREY GROUND LEAN PORK (KASIM)
1/4	kg	MONTEREY PORK BACKFAT, coarsely chopped
100	g	shelled shrimps
1/4	kg	grated and squeezed turnips (singkamas)
1/3	cup	chopped green onions
1	pc	MAGNOLIA BROWN EGG
1	cup	cornstarch
2	tsp	iodized fine salt
1/4	tsp	pepper
1	tbsp	sesame oil

Procedure:

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

Makes about 30 pieces.

Share This Recipe

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.