My New Year Siomai

Perfect appetizer for the New Year…I’d eat this for breakfast, lunch or dinner….and snacks too!  No left-over, guaranteed.  Remember, if not using a bamboo steamer, cover siomai with flour sack or dish towel while steaming.

My New Year Siomai

1 pack (approx 1 lb) ground pork
1 cup “left-over from Christmas” sweet ham, finely chopped
5 pieces Chinese dried mushrooms, soaked in warm water until rehydrated, then finely chopped
1 small can bamboo shoots, drained and finely chopped
1 small onion, finely chopped
1/4 cup grated carrots
1/3 cup cornstarch
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon 5 spice powder
1 tablespoon Chinese rice cooking wine
2 teaspoons sesame oil
2 large eggs
siomai or wonton wrappers

Place all the ingredients, except the wonton wrappers, in a mixing bowl and mix well (use plastic gloves if available).   Form siomai by putting about 1 tablespoon of the siomai mixture in the center of each wonton wrapper , gathering sides to make the “waist” and pressing down gently the mixture to make filling compact with back of spoon dipped in water.  Arrange in Pyrex dish covered  with cling wrap (for easy removal) and leave a space in between siomai.  Cover and freeze about an hour or overnight.   Transfer to well-greased “bottom of steamer” and steam over high heat for 10 minutes.  Don’t remove the siomai right away from the pan (I usually wait 5 minutes before transferring to serving dish).  I’d heat siomai in the microwave if not serving right away.   Serve with mixture of soy sauce and calamansi (native lemon, if available) or lemon juice.



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