This popular dumpling has made its way to the heart of the Filipino’s as evidenced by the hundreds of stalls, eateries, and restaurants who serve them. Traditionally cooked through steaming, siomai nowadays are also served fried complemented with soy sauce and calamansi.
Ingredients
▪️5 to 6 medium dried shitake mushrooms
▪️2 pounds ground chicken
▪️6 to 8 large shrimp, peeled, deveined and coarsely chopped
▪️1½ cups napa cabbage, shredded
▪️½ cup green onions, chopped
▪️1 thumb-size ginger, peeled and minced
▪️1 egg, beaten
▪️2 teaspoons salt
▪️1 teaspoon pepper
DIPPING Sauce
▪️1 package (30 pieces) siomai wrappers
▪️calamansi juice to taste
▪️soy sauce to taste
▪️chili garlic sauce to taste
Instructions
1) In a small bowl with warm water, soak shitake mushrooms until softened. Using hands, squeeze liquid and then mince.
2) In a bowl, combine chicken, shrimp, napa cabbage, mushrooms, green onions, ginger, egg, salt and pepper until well-distributed.
3) Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on middle of wrapper and then gather sides to form a "cup" around mixture.
4)Arrange siomai in a single layer about ¼-inch apart and steam for about 30-40 minutes or until cooked through. Gently remove from steamer and serve hot with dipping sauce.
*For Dipping Sauce
1) In a small bowl,combine calamansi juice, soy sauce and chili garlic sauce.
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