Siomai soup

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

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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