Category : International Cuisine
Author : Edith
Hits : 3621
Date : 04/01/2005
8-10 c. of meat brothsalt and pepper to taste1/4 c. of finely chopped sibuyas na mura (onion leaves)To make the siomai :350 g. of ground lean pork1/4 k. of shrimps, shelled, deveined and finely chopped3 black chinese mushrooms, stems removed and caps finely chopped1/2 carrot, peeled and grated1 onion, finely chopped1/2 tbsp. finely minced garlic1/8 c. of finely chopped leeks or sibuyas na mura (green onions)1/4 tsp. of pepper1/2 tsp. of salt1/2 tbsp. of light soy sauce1/2 tsp. of sesame seed oil1 egg, lightly beaten15 to 20 pcs. of wonton wrapper (depending on the size)1/2 tsp. of cooking oil
Mix together the ingredients for the siomai, except the egg, wonton wrapper and cooking oil. Reserve a teaspoon of the beaten egg and pour the rest into the meat mixture. Mix well.Add 1 tbsp. of water to the remaining beaten egg and stir to form egg wash.Separate the wonton wrappers. Fill each wrapper with 1 tbsp. of the pork mixture. Wet the edges with egg wash and push the edges upward, pressing them together.Brush a heatproof plate with the 1/2 tsp. of cooking oil. Arrange the siomai on the plate and steam over simmering water for 25-30 minutes.While steaming the siomai, heat the meat broth and bring to a boil.To serve :Place three or four pieces of siomai in a soup bowl. Ladle the hot broth and vegetables over them. Sprinkle with finely chopped sibuyas na mura (onion leaves). Serve hot.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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