Move over Ming Tsai. Take a seat Martha and let this little tyke try her thing in the kitchen. Obviously, siomai is one of her favorites, so last Christmas, she persuaded Nissa and me to teach her how to make it.
Learning the ABCs of sioma-making is a feat for her. So after preparing the ingredients, we let her mix everything and she was so happy doing it. Let’s welcome our new chef, Bobic, my six-year old niece.
Look at her face, she is so intent in measuring the siomai mix. Even small children have that satisfaction on learning an adult task. They feel important that you are giving them self-confidence in doing it.
“Am I doing it right Tita?” she asked.
Hmm, not bad for a beginner.
And here’s the end result….hmm…looks yummy!
“Yes, I made it!”
And here’s a simple recipe on how to make siomai.
Dough: 2/3 cup hot water
1/2 tsp salt
2 cups all-purpose flour
cornstarch for dredging
Substitute: sioma/molo wrapper (100 pcs. per pack)
1/2 kilo chuck meat (kasim), chopped finely or ground pork
1/2 tsp. salt
1 tbsp. soy sauce
1 tsp. sesame oil
1/2 cup singkamas or Mexican turnip
2 pcs. chopped mushroom
1 pc. egg
1 tbsp. AA flour
2 tbsp water (beat egg into it)
1/2 cup shrimps (chopped) about 1/4 kilo
Mix all ingredients together, put the seasonings and place in molo wrapper. Cook in a steamer for 15 minutes. Be sure that the rack you use is greased with oil.
Back when I was learning Chinese Recipes under Sylvia Reynoso, she suggested that you put the uncooked siomai first in the freezer for about 20 minutes before steaming so it would bind better.