Ingredients with Measurements:
- 1 lb ground pork
- 1/2 lb shrimp, peeled and deveined
- 1/2 cup water chestnuts, finely chopped
- 1/2 cup carrots, finely chopped
- 1/2 cup green onions, finely chopped
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tsp sugar
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 egg
- 20-30 wonton wrappers
- 1/4 cup sesame oil for brushing
Special equipment needed:
- Bamboo steamer
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the ground pork, shrimp, water chestnuts, carrots, green onions, soy sauce, sesame oil, cornstarch, sugar, black pepper, salt, and egg. Mix well until all ingredients are evenly distributed.
2. Take a wonton wrapper and place a spoonful of the mixture in the center. Fold the wrapper in half and seal the edges by pressing them together. Repeat until all the filling is used up.
3. Line the bamboo steamer with parchment paper and brush with sesame oil. Place the siomay in the steamer, making sure to leave some space between each piece.
4. Steam the siomay for 15-20 minutes or until fully cooked.
5. Serve hot with a drizzle of sesame oil on top.
- Time:
Preparation time: 30 minutes
- Cooking time: 15-20 minutes
Temperature:
- Steamer temperature: 212°F (100°C)
Serving size:
- This recipe makes 20-30 siomay, serving size varies.
Nutritional information:
- Calories: 120 per piece
- Fat: 6g
- Carbohydrates: 9g
- Protein: 7g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork.
- Shrimp can be substituted with crab meat or diced tofu for a vegetarian option.
- Other vegetables such as cabbage or mushrooms can be added or substituted.
Variations:
- Siomay can also be served with a peanut sauce or chili sauce.
- Siomay can be made with a variety of fillings such as fish, beef, or vegetables.
Tips and tricks:
- Make sure to seal the edges of the wonton wrapper well to prevent the filling from leaking out.
- Brushing the parchment paper with sesame oil prevents the siomay from sticking to the paper.
- To make the siomay more flavorful, marinate the pork and shrimp in the soy sauce and sesame oil mixture for a few hours before mixing with the other ingredients.
Storage instructions:
- Siomay can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the siomay for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the siomay on a bed of lettuce or cabbage leaves for a colorful presentation.
- Garnish with chopped green onions or cilantro.
Pairings:
- Siomay pairs well with steamed rice or noodles.
Suggested side dishes:
- Serve with a side of stir-fried vegetables or a simple cucumber salad.
Troubleshooting advice:
- If the siomay is falling apart while steaming, make sure the edges are sealed properly.
Food safety advice:
- Make sure to cook the siomay until fully cooked to prevent any foodborne illnesses.
Food history:
- Siomay is a popular Indonesian dish that is believed to have originated from Chinese dim sum.
Flavor profiles:
- Siomay with sesame oil has a savory and slightly sweet flavor with a hint of nuttiness from the sesame oil.
Serving suggestions:
- Siomay can be served as an appetizer or as a main dish.
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Region: Indonesian