- 1/2 kilo Ground Pork with a bit of fat - 1/4 kilo shrimps - 1 cup dried Chinese Mushrooms, soak in hot water until soft then dice - 1 small Singkamas or Jicama, grated - 1 small carrot, grated - Spring onions, chopped - 3 tablespoons cornstarch - 2 tablespoons sugar - 1 tablespoon 5 spice powder ground black pepper - 2 teaspoons sesame oil - 1 teaspoon rice wine - 2 tablespoons soy sauce - 2 eggs - Wonton wrappers - Chili-garlic paste
Step 1: Combine all the ingredients and mix until well blended.
Step 2: Place 1 heaping tablespoon of mixture in the center of each Wonton wrapper. Press down gently to make sure there is no air.
Step 3: Press wrapper up and around all the sides of the siomai leaving the center open. See photo above.
Step 4: Grease steamer plate and arrange siomai making sure you do not over-crowd the plate so they won’t stick with each other.
Step 5: Steam for 15 to 20 minutes on medium heat. Be careful not to overcook so siomai does not end up too dry.they don’t end up tough and dry.
Step 6: Serve with calamansi/soy sauce dip and chili garlic paste.