I love Siomai!

According to the most ever popular Wikipedia -- Siomai is a traditional Chinese dumpling served in dim sum.

In the Philippines, Siomai in the Philippines is often ground pork, beef, shrimp, among others, combined with extenders like green peas, carrots, and the like, and wrapped in wonton wrappers. It is either steamed or fried resulting in a crispy exterior. It is normally dipped in soy sauce and squeezed calamondin, and for some, with an oily, spicy garlic mix.

A recent variant on siomai is wrapped in nori sheets instead of wonton wrappers, and marketed as "Japanese."

Anyways, I always have fun eating shomai. I like the spicy-garlic, toyomansi deep :) I even add some rice when I eat those. I really can't wait to go home and eat another shomai.

Shomai Recipe (Pinoy Style):

Shrimp and Pork Siomai Ingredients:

1 kg ground pork (suggested proportion of fat to lean meat is 1:3) or 1 kg Prawn (shrimp) peeled
1/3 cup chopped water chestnuts or turnips (singkamas)
1/3 cup chopped carrots
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper

1 teaspoon salt
50 pcs. large or 100 pcs. small wanton or siomai wrapper
soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Wrapper

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

Chili Paste:

1/8 kilo Chillies (Siling Labuyo)
3 tablespoons cooking oil
2 cloves garlic, peeled and minced

Siomai Cooking Instructions:

Mix all the ingredients for the filling in a bowl.
Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
Meanwhile, boil water and brush steamer with oil.
When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.

Wrapper:

Beat egg and mix with flour till free of lumps.
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.
Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have a Filipino taste.

Chilli Paste:

Combine chopped chillies and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.