Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, filipino street style pork siomai (sho-my). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
To begin with this particular recipe, we must first prepare a few components. You can cook filipino street style pork siomai (sho-my) using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Filipino Street Style Pork Siomai (SHO-my)-
- Take 1 lb ground pork
- Take 1 medium carrot, minced
- Take 1 small onion, minced
- Get 5 cloves garlic, minced
- Take 3 stalks green onion, sliced thinly
- Make ready 1/2 tsp salt
- Get 1/2 tsp garlic
- Get 1 1/2 Tbsp sesame oil
- Take 1 Tbsp oyster sauce
- Prepare 36 pcs thin wanton wrappers
- Get Lemon
- Get Soy sauce
Steps 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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So that’s going to wrap this up for this exceptional food filipino street style pork siomai (sho-my) recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!