Sharing your favorite Dimsum choices at a Chinese restaurant during a date is so much fun. From ordering it, to teasing your partner for his choices and then finally enjoying it together while talking about anything in the world. Then the relationship grew, and you found yourself married to that guy who got 3 orders of Pork Siomai instead of the choosing 3 different varieties, which you found funny but endearing. Now, you want to impress him and redo your first date. This comes the recipe that you would want to do to your husband who loves a good Siomai. This is my Pork and Shrimp Siomai recipe. Let's begin !
Pork and Shrimp Siomai Recipe !
- 500g Ground Pork
- 500g Shrimp chopped into chunks ( we want it chunky )
- 5pcs Shitake mushrooms ( blanched in hot water then sliced into bits)
- 5pcs grated Garlic
- 2inches grated Ginger
- 1 big grated Onion
- 3 tbsp sliced leeks
- 5tbsp Sesame oil
- 2tbsp Oyster sauce
- 1tbsp Japanese soysauce or any soysauce
- 1 tbsp rice vinegar or chinese wine
- 1 tbsp liquid seasoning
- 1 tbsp chicken powder
- 1 tsp salt
- 1 tsp ground pepper
- 1 tbsp sugar
- 1 egg
- 1/4c cornstarch
Start with the filling, do it with feelings:
Just mix all the filling ingredients on bowl large enough for this recipe. You may use your clean hands to do this. The feeling will start loose at first, but what you want is a mixture that resembles a paste. Just continue mixing until the texture is like a thick paste. Aside from premium ingredients, the way you mix the filling, is the secret to a good Dimsum. Then cover with cling wrap and start with wrapping.
Wrap it like a rockstar:
The next step is very easy. Place the Siomai wrapper on your palm, put a tablespoon full of the pork and shrimp mixture in the middle then spread it a little. The mixture should not reach the edge of the wrapper, just the middle part. Then with the wrapper still on your palm, try to make a fist while letting the middle part slide down your hands a bit. Squeeze your hand gently to lock in the mixture to the Siomai wrapper, then finish with a little tap at the bottom and the top carefully flatten it. What we want is to wrap it firmly like a ball. Then do the rest of your Siomai.
Let is steam baby:
Steam all the finished siomai using a steamer for about 8 to 10 minutes. You may serve immediately or let it cool to be stored in an airtight container and then freeze for later use. You can also top this with ebiko and leeks for garnish. Best served with soy sauce, calamansi and chilli garlic! So yummy!
Enjoy!
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