Siomai soup

July 19, 2004
Filed under Asian cooking, Chinese recipes

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Ingredients :

8-10 c. of meat broth
salt and pepper to taste
1/4 c. of finely chopped sibuyas na mura (onion leaves)

To make the siomai :

350 g. of ground lean pork
1/4 k. of shrimps, shelled, deveined and finely chopped
3 black chinese mushrooms, stems removed and caps finely chopped
1/2 carrot, peeled and grated
1 onion, finely chopped
1/2 tbsp. finely minced garlic
1/8 c. of finely chopped leeks or sibuyas na mura (green onions)
1/4 tsp. of pepper
1/2 tsp. of salt
1/2 tbsp. of light soy sauce
1/2 tsp. of sesame seed oil
1 egg, lightly beaten
15 to 20 pcs. of wonton wrapper (depending on the size)
1/2 tsp. of cooking oil

Cooking procedure :

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.

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