Pork Siomai with Chiu Chow (Chili Garlic Oil) Sauce Recipe

Pork siomai is one of those dishes that you see in pretty much every corner of the Philippines. If you grew up in the Philippines, then you must have had great memories of pork siomai growing up. It’s a great affordable after-school snack, doused in toyo and calamansi. Pork siomai is also a terrific life saver when you need a quick and filling meal on busy work days. Just walk over to a siomai kiosk, and choose among the variety of ways to eat siomai: over noodles, white rice, or just by itself. Either way, you can never go wrong with pork siomai.

Now, here’s how you can make your very own pork siomai at home— from scratch! Yes, that includes the dumpling wrapper too.

Pork Siomai Recipe

Dough

  • 250g flour
  • 1/2 tsp salt
  • 70-80g eggs (beat two eggs and then measure)
  • 2 drops yellow food coloring you could probably use annato seeds in the water as well?
  • 50g water

Filling

  • 400g pork belly
  • 300g shrimp (cleaned)
  • 10 pcs shitake mushrooms (if dry, soak for 5-6 hours beforehand)
  • 1/2 tsp + 1/2 tsp baking soda
  • 1 tsp water
  • 1/2 tsp Salt + 1tsp Salt
  • 2 tbsp White sugar
  • 2 tbsp Chicken powder
  • 1 tbsp soy sauce
  • black pepper to taste
  • 50g melted lard

Chiu Chow Chili Oil Sauce

  • 15 cloves of garlic
  • 15 pcs red chilies
  • 1 tsp salt 1 1/2 cup canola oil
  • 2 tbsp sugar
  • 2 tbsp soy sauce
  • 1 cup chili flakes
Instructions
  1. Combine flour and salt in a bowl. In a separate bowl, beat 2 eggs and measure 70g-80g to use for this recipe.
  2. Dilute yellow food coloring with water. In a mixer, combine food coloring with flour, salt, eggs, and water until it turns into a smooth dough. Cover in a damp towel and rest for 1 hour.
  3. Finely mince pork and submerge in cold water. Rinse repeatedly until water turns clear.
  4. Sprinkle salt over shrimp and rest for 15 minutes. Rinse under cold water and mince into a fine paste.
  5. Finely mince shiitake mushrooms. Combine with shrimp and pork. Add water, baking soda, and salt and incorporate into the filling with your hands. Season with salt, white sugar, chicken powder, soy sauce, and black pepper. Slap the filling into the bowl repeatedly for a few minutes (this helps it have a “bouncy” texture). Add lard and mix until well incorporated. Let the filling rest in the fridge for at least 30 minutes to firm up.
  6. Take your dough and section it into 4 parts. Run it through a pasta machine at the widest setting. Fold it in half and continue to run it through the machine, increasing the settings every pass until it reaches the thinnest setting.
  7. Lay out the dough on a flat surface and generously dust both sides with flour. Use a mold to cut out 3-inch circles of dough.
  8. Make a ring with your thumb and index finger, center the wrapper on top. Place a tablespoon of the filling inside the ring and carefully wrap the edges. The top should still be exposed. Cook immediately or store in the freezer.
  9. For the chiu chow sauce: In a food processor, mince garlic and red chili. Season with salt. In a wok, heat up oil and add minced garlic. Sweat for a few minutes and add in your chili garlic mixture. Cook for around 10 minutes. While cooking, you can add more canola oil, sugar, soy sauce, and chili flakes. Taste and adjust seasoning according to taste.
  10. To cook the siomai: Boil water in a deep pot. Place a steamer over the water, add in your siomai. Steam for 10 minutes.
Erwan Heussaff
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