Filipino Street Style Pork Siomai (SHO-my).
Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, filipino street style pork siomai (sho-my). One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
Filipino Street Style Pork Siomai (SHO-my) is one of the most popular of current trending meals on earth. It is easy, it's fast, it tastes yummy. It is enjoyed by millions daily. They're nice and they look wonderful. Filipino Street Style Pork Siomai (SHO-my) is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have filipino street style pork siomai (sho-my) using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Filipino Street Style Pork Siomai (SHO-my):
- {Prepare of ground pork.
- {Get of medium carrot, minced.
- {Prepare of small onion, minced.
- {Make ready of garlic, minced.
- {Get of green onion, sliced thinly.
- {Take of salt.
- {Take of garlic.
- {Take of sesame oil.
- {Get of oyster sauce.
- {Make ready of thin wanton wrappers.
- {Prepare of Lemon.
- {Take of Soy sauce.
Instructions to make Filipino Street Style Pork Siomai (SHO-my):
- Mix all ingredients, except wanton wrappers, in a bowl. Cover and refrigerate for at least 1 hour to let the flavor set in..
- When ready to cook, heat enough water in a pot. Then make sure to brush surface of steamer with a bit of oil or butter to prevent siomai from sticking to it..
- Wrap the siomai: Hold a wrapper flat on one palm and scoop 1 Tbsp of siomai filling with the other hand, placing it on the middle of the wrapper. Fold the sides to cover the filling well..
- Arrange the wrapped siomai on the buttered/oiled steamer and steam on the boiling pot of water for 18 minutes. (My steamer was kind of small and I was able to steam only 12-14 pieces at a time... so I steamed 3 batches in total.).
- After 18 minutes, siomai is ready to enjoy with lemon juice and soysauce for dipping..
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