how do you make siomai! help!?

Question

how do you make siomai and its dipping... am crazy over siomai!

Answer 1

Siomai
Wrapper

1 cup water
1 tablespoon vegetable or com
oil
1/4 teaspoon salt
1 1/2 cups all-purpose flour

Bring water, cooking oil and salt to a boil, then pour in flour. Remove from heat
and beat until mixture forms a ball. Divide the dough into 1 1/4 -inch balls. Roll each
ball on a floured board until paper thin. Set aside.

Filling

1 cup shelled, deveined and
chopped shrimp
1/4 cup ground pork or beef
1 cup minced water chestnuts
1/4 cup minced scallions
1/4 cup minced onion
1 egg
1 teaspoon freshly ground
pepper
1 teaspoon salt
soy sauce and lemon slice to
garnish

Mix all the ingredients for te filling in a bowl. Spoon I tablespoon of
mixture into each wrapper. Fold and seal. Arrange in a steamer and steam
for 30 minutes.

For the dipping sauce, mix soy sauce and calamansi sauce together.

Answer 2

Siomai

1 cup chopped shrimps
1/4 cup ground pork
1 cup chopped singkamas
1/4 cup chopped green onions
1 onion, finely chopped,
1egg, beaten
1 teaspoon soy sauce
salt and pepper to taste
1 pack siomai wrapper
oil for brushing
In a bowl, combine all ingredients except siomai wrapper and oil. Blend well. Separate wrappers then put 2 tablespoons of the filling into each wrapper. Form into bonnet-like shapes. Transfer to a lightly greased steamer then brush tops with oil. Steam for about 30 minutes or until done. Serve with a dipping sauce of Kalamansi and soy sauce.

Answer 3

Not sure what it is, are you sure you spelled it right?

Ok, I looked it up and found the following:

Steaming is an excellent method of food preparation since the hot vapour quickly cooks the food while retaining the flavour, colour and nutrients. A metal or bamboo steamer can be utilised though I personally prefer the latter. The vapour permeates the bamboo which gives the food a fine and thorough steaming compared to a metal steamer whose vapour is reduced to large drops of condensation which result in a bit soggy siomai (but that’s just me, the ever fastidious cook). I wonder though if lining the metal steamer with cheese cloth will give better results. One can also improvise with a rice cooker, a wire or expanding metal basket which will hold the food to be steamed above the water. The water should already be boiling before the food is placed in the steamer.

Answer 4

Shemai (Sweet Vermicilli)
This recipe is from www.tastycooking.com. Authentic recipe from Bangladesh.
4-6 servings 15 min 5 min prep

1/2 cup butter
1 1/2 cups very fine vermicelli
4 cups milk
1 pint whipping cream
1/2 cup raisins
3 tablespoons sugar
4 almonds (optional)

Melt butter in a 4 qt pot. Break vermicelli into 3" pieces.
Over low heat stir vermicelli into butter until it turns light brown.
Pour in the milk and stir over medium heat until it boils.
Put in the raisins, almonds and sugar.
Continue to cook under low heat for 10 minutes.
Add whipping cream and continue to cook for a couple of minutes.
Remove from heat and, when cool, chill in the refrigerator before serving.
?

Answer 5

Shemai (Sweet Vermicilli):

15 min 5 min prep
4-6 servings

1/2 cup butter
1 1/2 cups very fine vermicelli
4 cups milk
1 pint whipping cream
1/2 cup raisins
3 tablespoons sugar
4 almonds (optional)

1. Melt butter in a 4 qt pot. Break vermicelli into 3" pieces.
2. Over low heat stir vermicelli into butter until it turns light brown.
3. Pour in the milk and stir over medium heat until it boils.
4. Put in the raisins, almonds and sugar.
5. Continue to cook under low heat for 10 minutes.
6. Add whipping cream and continue to cook for a couple of minutes.
7. Remove from heat and, when cool, chill in the refrigerator before serving.

Answer 6

It's supposed to be Shumai and they sell it in the grocery store in the frozen section.