The Insulted Siomai (Shumai)
This post is dedicated to my mom’s home-made ‘siomai‘ or shumai. However, you might find the title a little confusing because it is indeed one of the very few insulted food items that we gave away to relatives sometime ago. I won’t be naming names here, but I do hope some people will learn how to say they don’t like anything cooked at home and they prefer to eat fast-food politely and with respect to someone who’s been cooking their entire life.
But for those of you who love cooking and experimenting in the kitchen, here’s our home-made shumai recipe – made with fresh veggies, real lean meat and seafood, and spices to wake up the flavors.
singkamas [hicama] or water chesnut [apulid]
1/2 kg ground pork
1/4 kg chopped prawn
salt and pepper
molo or Wonton wrapper
** dipping sauce:
calamansi and soy sauce with chopped chili [siling labuyo]
optional: spicy chili oil
Just mix everything together in a bowl. Use a spoon to scoop the filling and then wrap in molo wrapper.
Steam for about 20-25 minutes. Check if cooked using a toothpick. If filling is tender, it’s ready to serve with the calamansi and soy dipping sauce.
We use the same recipe and ingredients for the dumplings in molo soup. Just make the dumplings smaller and wrapped fully in molo wrapper.