Empty My Fridge
SIOMAI RECIPE | THE BEST SHUMAI WITH CHILI GARLIC OIL
Ingredients
- Ground pork3 lb
- Shrimp · minced1 cup
- Maggi seasoning12 ml
- Onion½ cups
- Carrot½ cups
- Scallion¼ cups
- Cornstarch4 tbsp
- Egg1 piece
- Sesame oil2 tsp
- Salt1 ½ tsp
- Black pepper · ground¼ tsp
- Wonton wrapper50 pieces
- Garlic2 heads
- Chili pepper¼ lb
- Star anise1 piece
- Bay leaf2 pieces
- Vinegar1 tbsp
- Brown sugar1 tbsp
- Oyster sauce1 tbsp
Instructions
- In a bowl, combine the pork, shrimp, onion, carrot, green onion and egg. Mix well, then add the Knorr Liquid Seasoning, sesame oil, salt and black pepper. Keep mixing until evenly distributed.
- Add the cornstarch gradually as needed; it absorbs moisture from the mixture.
- Line the steamer with liners, arrange the siomai on top and steam for 20 to 30 minutes.
- Make the chili garlic oil: mince the garlic and Thai chili in a food processor. Pour 1 1/2 cups of cooking oil into a wok, add the minced garlic and chilies with the star anise and bay leaves. Cook over the lowest heat for 30 to 45 minutes, stirring gradually.
- Add the vinegar, brown sugar, salt and oyster sauce. Cook for 3 minutes more.
- Remove the star anise and bay leaves.
- Arrange the siomai on a plate, spoon the chili garlic oil over them, and serve with a dipping sauce of soy sauce and calamansi.
Summarized from Panlasang Pinoy's video. Watch it for the details.
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