Pork siomai is an Asian recipe which originated in China and has made its way into countries such as the Philippines. I was first introduced to this dish by my Filipino partner. Believe me, it is incredibly tasty. It is perfect served with a dipping sauce made by combining soy sauce, fried garlic, and lemon juice. This is commonly called calamasi sauce. This dish makes an excellent snack and is a perfect finger food for parties.
- 1 pound (1/2 kilo) ground pork
- 3-4 stalks spring/green onions, chopped
- 1 small carrot finely chopped or minced
- 1/2 cup all purpose flour
- 12-14 pscs (siomai or wonton) wrapper
- In a medium size mixing bowl, combine the pork, onions, carrots, and flour. Using a wooden spoon, mix the ingredients until they are well combined. Place the mixture in the fridge for about an hour to let the mixture firm up.
- After an hour, remove the mixture from the fridge. Using a small ice cream scoop or a spoon, place a tablespoon of the mixture into the center of the wrapper. Hold the wrapper in the palm of your hand. Using your other hand, fold the edges up so they resemble a muffin cup. Gently fold the edges in a little, and press the bottom and top using your finger to flatten them out.
- Prepare the steamer. I usually place some oil on the steam tray or coat it with cooking spray to prevent the siomai from sticking to it. Place a piece of cheese cloth or a t-towel between the lid and the pot to prevent the water from dripping into the siomai. Allow them to steam for 20 to 25 minutes. They should appear slightly brown.
- Remove the pork siomai from the steamer and serve with your favorite dipping sauce.