Pork Siomai

Category: Meat & Seafood
Style: Chinese

A recipe from The Book of Chinese Cooking by Jasper Spencer-Smith.

3/4 pound ground pork
1/4 pound raw shelled shrimp, ground
1-1/2 tbsp soy sauce

1/2 tbsp Chinese rice wine or dry sherry
1/2 tbsp sesame oil
1/2 tbsp sugar
Dash of pepper
1 egg white
1-1/2 tsbp cornstarch
won-ton skins (buy Nasoya brand)
green peas or chopped hard-cooked egg yolks for garnish

To make filling: Mix together ground pork, ground shrimp, soy sauce, rice wine or sherry, sesame oil, sugar, pepper and egg white until mixture is well blended and smoth. Stir in cornstarch. Place in a storage bag and cut one corner big enough for the content to squeeze through. Place about 1 tbsp or so of filling in the middle of wonton skin and gather the skin around the filling. Dip a teaspoon in water and use to smooth the surface of the meat.

Garnish by placing a green pea or chopped egg yolk on top of meat. Repeat with the rest of the wonton/filling. Line a steamer with a damp cloth; steam over high heat 5 minutes or until done. Serve with your fave dip (I use soy sauce/kalamansi juice as a dip. When I was in PI, I used to like it with chili paste.)


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