Been craving for your favorite siomai? Try our #simpol version that will surely be a hit! Don’t forget to prepare your toyo-mansi with chili sauce!
Serves 4 to 5.
INGREDIENTS:
Set A:
- 1/2 kilogram ground pork, with at least 20% fat
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon white sugar
- ½ teaspoon salt
- 1 teaspoon ground white pepper
- 1 egg
- 4 tablespoons cornstarch
Set B:
- ¾ cup carrots or canned pieces and stems mushrooms, finely minced (for mushroom siomai)
- ¾ cup shrimp, finely minced (for shrimp siomai)
- 1/4 cup spring onions, chopped
- 2 tablespoons sesame oil
- 1 pack siomai wrappers (1-½ x 1-½)
Chef Tatung’s Tips:
- Chill ground pork properly before working with it.
- You can make shrimp flavored siomai by replacing carrots with minced shrimps and add 2 tablespoons of ginger juice.
- You can freeze your siomai and when you need some, steam directly from the freezer without thawing.
- You can make thin slices of carrots as a bed for steaming to ensure that dumplings don’t stick to the steamer or you can just oil the steamer surface.
