ShrimpRaw shrimp preferred, peeled and deveined, finely chopped~150 gest.
Wonton wrapperAlso called shumai wrapper, yellow or white varieties available~30est.
OnionRed, yellow, or white onion, finely minced~¼ mediumest.
CarrotFinely minced~¼ mediumest.
Green onion leavesRoots removed, finely chopped~2 tbspest.
Egg~1est.
Cornstarch
To absorb excess moisture
~2 tbspest.
Sesame oil~1 tbspest.
Ground black pepper or white pepper~¼ tspest.
Salt~½ tspest.
Liquid seasoning (Knorr brand)12 ml
OilFor chili garlic oil~½ cupest.
Thai chili pepperFor chili garlic oil~3est.
GarlicFor chili garlic oil~8 clovesest.
Star aniseFor chili garlic oil~2est.
Bay leavesDried bay leaves, for chili garlic oil~2est.
VinegarFor chili garlic oil~1 tbspest.
Hoisin sauceFor chili garlic oil~2 tbspest.
Brown sugarFor chili garlic oil~1 tbspest.
Steps
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1
Prepare all ingredients. Process onion, carrot, and green onion leaves in a food processor until finely minced; finely chop the shrimp by hand.
2
In a bowl, combine ground pork, chopped shrimp, and minced vegetables. Add liquid seasoning, salt, sesame oil, and pepper.
3
Crack an egg into the mixture and stir well. If the filling is too wet, add cornstarch to absorb excess moisture.
4
Place a teaspoon of filling in the center of a wonton wrapper. Fold up the edges, leaving the center opening exposed, and gently press with your thumb to shape it.
5
Line a bamboo steamer with paper and arrange half of the siomai with small gaps between each piece to prevent sticking.
6
Place the remaining siomai in a freezer bag with paper liner, seal, and freeze for later use.
7
Steam the siomai for about 30 minutes until cooked through.
8
Make the chili garlic oil: Process Thai chili peppers and garlic together in a food processor until finely minced.
9
Heat oil over low heat and add the chili-garlic mixture. Cook on low heat for about 15 minutes.
10
Add star anise and bay leaves, then continue cooking on low heat for another 15 to 20 minutes.
11
Turn off the heat and remove the star anise and bay leaves. Stir in vinegar, hoisin sauce, brown sugar, and salt until well combined.
12
Plate the steamed siomai and serve with soy sauce and the prepared chili garlic oil.
PrimedTableBETA
