Siomai, shumai or shaomai, a traditional Chinese dumpling served in dim sum, has gained widespread acceptance among Filipinos. One variant of siomai that has been gaining popularity recently is fish siomai wrapped in nori sheets instead of wonton wrappers.
While siomai is of chinese origin, their consumption is nowadays widespread and can be seen in many Philippine business food stalls and restaurants serving siomai either in steamed or fried with chili garlic dip sauce. Siomai food cart business offers a healthy, cheaply treat for students and employees on the go.
Fish Siomai Recipe
* 1 Kg Fish, flaked tilapia, labahita (sturgeon fish) or pangasius known for its fine flake, sweet flavor, white flesh.
* 2 packs Nori or molo wrapper
* 1 tbsp salt, refined
* 1 tsp Phosphate
* 1/2 tsp curing salt (optional)
* 1/4 cup chilled water
* 1/4 cup TVP
* 1/4 cup Qualicel, vegetable fibers obtained from fiber-rich parts of the bamboo plant.
* 1/2 cup Versagel, is a whey protein gel.
* 1 1/4 cups water
- If qualicel and versagel are not available, you can also use 1/2 cup carageenan.
* 1/2 tbsp Black or white pepper, ground
* 2 tbsp Garlic, chopped (or 2 t garlic powder)
* 3/4 cups carrots, shredded
* 1/2 cup young onion, chopped finely
* 1 pc egg medium size
* 3/4 cups grated cheese
* 1 tsp paprika
* 2 tbsp sesame oil
* 1/2 tsp Meaty ginisa (optional)
* 1 tsp BF blend
Step 1. For the curing mix, dissolve all the ingredients using the chilled water. Set aside.
Step 2. For the extenders, dissolve all the ingredients in a bowl and set aside.
Step 3. For the seasonings, combine it in a separate bowl and make sure to mix all the ingredients well.
Step 4. Then, add the fish meat to the curing mixture and mix well. Then, mix in the extenders. Transfer the meat mixture into the bowl with seasonings. Mix everything well.
Step 5. Add the egg and combine it well into the siomai meat. Set aside.
Step 6. Lay out the wrappers in a clean tray and put two teaspoonfuls or about 10g of siomai meat on each wrapper.
Step 7. To fold the wrapper, gather up its edges and gently pleat it using your thumb and point finger.
Step 8. Make sure to stick the wrapper to the meat while pleating it. Then press the top with your other thumb.
Step 9. Garnish the siomai with shredded carrots on top. You may now steam these siomai for 30 minutes or pack them before storing in the freezer. It can be kept frozen for a month but if not refrigerated, it can only last for three days.
Fish Siomai Chili Sauce
1/2 cup oil (canola, olive oil, peanut oil etc.)
1 tbsp dried chilies (or chili flakes)
1/8 tsp ground cumin (optional)
1. Heat oil then add chilies.
2. Cook over low heat until chilies turn brown
3. Add cumin and salt (if desired).
4. Cool and transfer to a small sterile jar.
Additional Siomai Cooking Tips:
(Excerpted from foodbytesforum)
- To make a red on top of the siomai, use duck egg yolk mixed with orange food color and starch instead of using crab fat.
- Onion is optional because it shortens the shelf life of the siomai.
- Optional extender -bread crumbs (but best extenders are singkamas and carrots).
- Don’t beat the egg, just mix it on the meat.
- Grind carrots, singkamas, onions and shrimp (optional) together with the meat.
- Put a cheesecloth before you put the cover of the steamer, it will absorb the water drippings inside and moist that could ruin your siomai.
- Use only fresh meat.
- Try the basic recipe first and then experiment with it until you get the flavor combination that you like.
Where to train and buy ingredients:
Ultima Entrepinoy Forum Center
Nutrition Foundation of the Philippines Bldg., 107 E. Rodriguez Sr. Ave., Quezon City
Telephone: (02) 411-1349; (02) 742-7866
Sources: DZRH Agritech: Fish Siomai Making, entrepreneur.com.ph, foodbytesforum.com Photo: manilafoodfinds.blogspot.com