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 spring onions
1 pc MAGNOLIA BROWN EGG
1 cup cornstarch
2 tsp iodized fine salt
1/4 tsp pepper
1 tbsp sesame oil

Procedure:

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

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