Steamed SIOMAI MOMMY

One of our family favorites is eating Chinese. Anything chinese esp that of Chowking restaurant is very welcome to our tummy. yay!

Lately, while munching the yummy siomai from the chow chef, i allowed my imagination to drift. How do they make these stuff?

SO my search engine started rolling. Here's the recipe I tried around 3-4 times until i got it perfect! whew! the ups and downs of siomai... I had some siomai that watered around the wraps, i had siomai that hardened, i had siomai that went naked as the steam heated up..BUT FINALLY... its true. If you want to get a recipe right , you never give up after just one try.You gotta try and try until you get it! hahahah.

My recipe here has no QUAIL EGG yet, for the quail simply did'nt egg yet when i started this siomai venture.ahehehe.

Here's my share of Siomai . I call it my Steamed Siomai Mommy...

INGREDIENTS ::
1 kg LEAN ground pork (suggested proportion of fat to lean meat is 1:3)
1/3 cup chopped carrots
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
50 pcs. large or 100 pcs. small wanton or siomai wrapper
soy sauce, calamansi (lemon ), sesame oil and chilli paste (for the sauce)

Note: you can experiment on using ground chicken or ground beef and add some filling like shrimps (which i purposely failed to have when i did my experments--shrimp is costly noh!).

FOR THE WRAPPER: I buy ready made molo wrap squares.But if you prefer making your own wrap here's what you need :

1/4 cup water
1 egg
1 tablespoon vegetable or corn oil
1/4 teaspoon salt
1 1/2 cups all-purpose flour

DIRECTIONS :

1.Mix all the ingredients for the filling in a bowl.
2.Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
3.Meanwhile, boil water and brush steamer with oil.
4.When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
5.Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.


THE Wrapper: I havent tried making this yet. But here is how to do it daw:::
Beat egg and mix with flour till free of lumps.
Bring water, cooking oil and salt to a boil, then pour in flour.
Remove from heat and beat until mixture forms a ball.
Divide the dough into 1 1/4 -inch balls.
Roll each ball on a floured board until paper thin. Set aside.
[ that sounds pretty difficult, huh?i cannot imagine how it would look like.My head is filled with flour balls in the making.Period.NOT the classic siomai wrapper... agree! BUY THE READY MADE MOLO WRAPS INSTEAD ! thats if you don't want to go thru the phases of cooking agony..]

Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have an Asian taste.

The chilli paste found in restaurants is a combination of chillies, garlic and oil. Combine chopped chillies and mashed garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.