Siomai is Chinese dumpling. I suppose there is a strict definition of it somewhere but here it’s usually a dumping with a filling of pork, beef, or shrimp. Michelle’s recipe involves mixing pork and shrimp but you can easily play around with your own combination.
1 kilo ground pork
1 kilo chopped shrimp
1 cup oat meal (binder and extender)
1 cup minced onions
1 teaspoon salt
1 teaspoon ground pepper
olive oil
siomai wrappers
soy sauce
calamondon (kalamansi)
chili paste
Thoroughly mix pork, shrimps, oat meal, onion, salt, pepper, and olive oil into a bowl.
Put one tablespoon of mix into a siomai wrapper, close, and seal.
Boil water in a steamer.
When it’s steaming, brush the steamer with olive oil and put the siomai in.
Steam for 15-20 minutes.
Serve with dip made of soy sauce, kalamansi, and chili paste.