Pork SioMai (Pork Dumplings)

Siomai is of Chinese origin, adapted by several Southeast Asian countries, to suit its rather diverse palate.  Originally, a cantonese afternoon snack, sio mai is served in a typical chinese dimsum, where food is served in small individual portions, usually pushed in carts. It used to be associated with the Chinese tradition of tea-tasting called yum cha.

In the Philippines however, siomai is a typical starter/appetizer or afternoon snack equivalent to the fishballs, squidballs that are pushed by street vendors outside schools and offices.  Siomai can be had anywhere, from street stalls, to fast food and chinese restaurant chains that are open almost 24 hours a day.  However, for top quality sio mai, it is expected that one must visit the reputable dim sum restaurants lining the streets of Binondo, in Chinatown.

As requested by my good friend and culinary princess, Anna, of Una Semplice Passione, here is a recipe of this chinese staple! Happy dim sum-ing!
Ingredients:
500g ground pork
250g peeled shrimps, diced
1cup carrots, diced
3 tsp sesame oil
1/2 tsp ground pepper (white)
4 cloves garlic, minced
1 egg
2 tbs all purpose flour
50 pcs wanton wrappers
Procedure:
1. Season meat and mix all ingredients together. Beat eggs and knead into meat to bind.
2. Dust with flour gradually and continue mixing.
3. Spoon a tablespoon of filling into wrapper and arrange in steamer.
4. Steam the dumplings for 20-30 minutes in low fire.
5. Serve with chili garlic oil and lime.
While it is predominantly served steamed, there is also a possibility to deep fry or bake siomai. Or in the absence of wanton wrappers, the filling can also be used to make lumpiang shanghai, which is a Filipino way of making egg rolls (loempia).