Beef Siomai Mami

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In the Philippines, mami is the popular name for Chinese egg noodle soup. Served with a clear broth and vegetables, mami may be topped with chicken, pork, beef, seafood, steamed dumplings (siomai) or a combination of any of these. Siomai mami is sometimes called wonton noodle soup in Chinese restaurants.

The most common filling for siomai is a mixture of ground pork and diced shrimps. Sharksfin, beef and chicken are also popular.

Beef Siomai Mami

As the title says, this is a recipe for beef siomai mami. To be more precise, the beef siomai is made not only with ground beef but with finely chopped black chinese mushrooms. There are two kins available in the market–dried and fresh. If using fresh, simply cut off the stems then finely chop the caps. If using dried, soak in lukearm water for about 20 minutes to rehydrate. Then cut off the stems and finely chop the caps.

Egg noodles are likewise available fresh or dried. See the notes below on their preparation.

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June 16, 2004  Print This Post   
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Comments

5 Responses to “Beef Siomai Mami”
  1. michelle says:
    December 4, 2007 at 5:02 pm

    I want you to send me a recipe for beef siomai making. Thank you! Hope to hear from you very soon!

    Reply
  2. joy says:
    December 6, 2007 at 5:42 pm

    Attention: michelle…

    One of Ms. Connie’s guidelines for use of this site:

    “Sorry, I don’t e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below”

    *** Ms. connie.. sinagot ko na for you…

    Reply
  3. Connie says:
    December 6, 2007 at 7:43 pm

    naku, salamat, joy. kasawa na yung paulit-ulit, laki-laki naman ng notice kada page.

    Reply
  4. Mario Orlanda says:
    November 10, 2008 at 4:25 pm

    i want to try your recipe
    thans

    Reply

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