Ernest Reynoso Gala


Seafood Siomai
by Ernest Reynoso Gala

1 cup shrimps, coarsely chopped, or fish fillet, finely chopped
4 Chinese or shiitake mushrooms, soaked for 15 minutes, drained, and chopped, to measure 1/4 cup
1/4 cup spring onions (sibuyas na mura), chopped
1 tablespoon sugar
1 tablespoon rice wine
1/4 cup carrots, chopped
1 teaspoon rock salt
1 teaspoon sesame oil
1/4 teaspoon pepper
1 egg
1/4 cup cornstarch
32 siomai wrappers

For the sauce:
1/2 cup soy sauce
1 tablespoon garlic, chopped
1 tablespoon sugar
1 tablespoon calamansi juice
1 teaspoon sesame oil
1 teaspoon chopped garlic

Put all filling ingredients in a bowl and mix well.

Prepare siomai wrappers. Put one scoop filling on each, using a small (size 24) ice cream scooper or a tablespoon, in center of wrapper. Gather sides. With thumb and forefinger, make a “waist” in the middle. Put on a cling-lined tray, half an inch apart. Freeze at least one hour.

This siomai may be kept in the freezer, covered with cling wrap, for one week. It can be steamed directly from the freezer.

Prepare the steamer pan with two-inch-deep water. Boil.

Grease the steamer pan with sesame oil. Put the frozen siomai. Steam over high heat for 10 minutes. Remove from fire.

Wait for 15 minutes before removing the siomai from pan so that the wrapper does not fall off. Serve with sauce.

For the sauce:

Mix well soy sauce, one tablespoon garlic, sugar, and calamansi juice. Add sesame oil and 1 teaspoon garlic.

Pork/Chicken Siomai

1/2 kilo ground pork, or 1 500-gram pack chicken giniling
1 cup sweet ham, chopped
1/4 cup Chinese mushrooms, soaked, drained, chopped
1/4 cup carrots
2 teaspoons rock salt
2 teaspoons sesame oil
2 eggs
2 tablespoons sugar
1/2 teaspoon pepper
1/3 cup cornstarch

Follow procedure as for shrimp/seafood siomai. Makes 50 pieces. May be frozen for one month uncooked.

When making siomai in big quantities, put ingredients in a Hobart or Kitchen Aid bowl. Use a mixer paddle and beat for two minutes on medium speed.


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