Siomai
Siomai took the Chinese siu mai and made it a Filipino street food staple — ground pork and shrimp folded into wonton wrappers, steamed until juicy, and dunked in soy sauce sharpened with calamansi.
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Instructions
- In a large bowl, combine the ground pork, shrimp, carrot, green onions, onion, egg, soy sauce, oyster sauce, sesame oil, black pepper, and cornstarch. Mix well until fully combined.
- Place about a tablespoon of filling in the center of each wonton wrapper. Gather the edges around the filling, pleating slightly, and leave the top open, pressing gently to flatten the base so it stands upright.
- Arrange the siomai in a steamer lined with parchment or cabbage leaves, leaving space between each piece.
- Steam over boiling water for 15-20 minutes until the filling is fully cooked through.
- Serve hot with a dipping sauce of soy sauce and calamansi juice.
Cook's Tip
Don't overfill the wrappers — a tablespoon is plenty. Overstuffed siomai won't cook evenly in the center within the steaming time and the wrapper can split open.