Saturday, September 29, 2007


1 pound ground pork
1  cup shrimps, shelled, devein, and finely chopped 
4 dried Chinese mushrooms, chopped finely
1 onion, chopped finely
1 egg
1 tablespoon cornstarch
1 tablespoons salt
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon Chinese rice wine
1 package siomai wrapper

Mix the pork, shrimps, mushrooms, onion, salt, soy sauce, sesame oil, rice wine, and cornstarch. Mix well with your clean hands to combine everything. Get a  Siomai wrapper and put it flat on the palm of your left hand. Scoop 1 tablespoon of the meat mixture on the center of the Siomai. Fold all the wrapper upwards covering the mixture all around it except the top shaping it into a very small cup. 

Put all the siomai in the two layers of a steamer and steam for 6 minutes. 

*Serve with lemon wedges and soy sauce.

NOTE: You can also use a Chinese bamboo steamer with a big wok underneath to boil the water.

Mother-in-Law's Recipe

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