Pork Siomai popular dumpling has made its way to the heart of the Filipino

Siomai made of ground pork, shrimp, and shitake mushrooms are tasty and filling. These steamed dumplings make a great appetizer, snack or main meal! In Manila, the best siomai can be found in the Manila ChinaTown, which is considered as the oldest ChinaTown in the world. Several Chinese restaurants and even stalls serve different siomai varieties. While I love the traditional steamed shumai, deep fried works for me too.

Pork Siomai is a traditional Chinese dumpling. This popular dumpling has made its way to the heart of the Filipino’s as evidenced by the hundreds of stalls, eateries, and restaurants who serve them. Traditionally cooked through steaming, siomai nowadays are also served fried complemented with soy sauce and calamansi. Here are Pork Siomai Ingredients. 2 1/2 lbs ground pork. 1 cup shrimp minced. 2 sachets Knorr SavorRich Pork Seasoning 44g each. 1 cup jicama minced. 1 tablespoon sesame oil. 1/4 teaspoon ground black pepper. 1 cup onion minced. 1 cup carrots minced. 1 piece raw egg. 1/2 cup scallions minced. 30 pieces wonton wrapper. Water for steaming. This Siomai recipe that I have for you is the Cantonese variety. It basically makes use of ground pork and shrimps. Msuhroom can also be added based on your preference. I like this recipe because it is simple to prepare and the result is delicious. It is best served with a dipping sauce composed of soy sauce and calamansi. Having a small amount of chili garlic paste with it makes it even more delightful.

Instructions on how to cook Pork Siomai. 1st step. Combine ground pork and minced shrimp in a bowl. Gradually mix together. 2nd step. Add jicama, carrot, onion, scallion, egg, ground black pepper, and sesame oil. Continue to mix until all the ingredients are well blended. 3rd step. Add Knorr SavorRich Pork Liquid Seasoning. Mix well. 4th step. Scoop 1 1/2 tablespoons of the pork mixture and wrap in wonton wrapper. Perform this step until the mixture is fully consumed. 5th step. Arrange in a steamer and then steam for 15 to 20 minutes. 6th and last step. Transfer to a serving plate. Serve with toyo and calamansi dipping sauce and some chili garlic paste.

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