Chicken & Shrimp Siomai
Directions
- 1Blanch pechay for 2-3 mins, drop in ice water, dry with paper towels.
- 2Blanch pechay for 2-3 mins, drop in ice water, dry with paper towels.
- 3Blanch pechay for 2-3 mins, drop in ice water, dry with paper towels.
- 4Chop the carrot, kuchay, and shiitake mushrooms.
- 5Chop the carrot, kuchay, and shiitake mushrooms.
- 6Chop the carrot, kuchay, and shiitake mushrooms.
- 7Mince the vegetables in a food processor.
- 8Mince the vegetables in a food processor.
- 9Mince the vegetables in a food processor.
- 10Transfer the minced vegetables to a mixing bowl.
- 11Transfer the minced vegetables to a mixing bowl.
- 12Transfer the minced vegetables to a mixing bowl.
- 13Add ground chicken and the remaining ingredients.
- 14Add ground chicken and the remaining ingredients.
- 15Add ground chicken and the remaining ingredients.
- 16Mix well with your hands.
- 17Mix well with your hands.
- 18Mix well with your hands.
- 19Cut the pechay leaves into round shapes using a pastry cutter.
- 20Cut the pechay leaves into round shapes using a pastry cutter.
- 21Cut the pechay leaves into round shapes using a pastry cutter.
- 22Add a tablespoon of filling and spread it across the wrapper.
- 23Add a tablespoon of filling and spread it across the wrapper.
- 24Add a tablespoon of filling and spread it across the wrapper.
- 25Form an O with your hand while pressing and pinching gently on the sides to shape it.
- 26Form an O with your hand while pressing and pinching gently on the sides to shape it.
- 27Form an O with your hand while pressing and pinching gently on the sides to shape it.
- 28Add a bit more filling on top, then flatten it out.
- 29Add a bit more filling on top, then flatten it out.
- 30Add a bit more filling on top, then flatten it out.
- 31Wrap aluminum foil or parchment paper on the stainless rack, make small holes and place it onto your pan with water.
- 32Wrap aluminum foil or parchment paper on the stainless rack, make small holes and place it onto your pan with water.
- 33Wrap aluminum foil or parchment paper on the stainless rack, make small holes and place it onto your pan with water.
- 34Spray some oil to the aluminum foil.
- 35Spray some oil to the aluminum foil.
- 36Spray some oil to the aluminum foil.
- 37Place the dumplings and cover and steam for 20 minutes.
- 38Place the dumplings and cover and steam for 20 minutes.
- 39Place the dumplings and cover and steam for 20 minutes.
- 40Top with your favorite chili garlic oil, calamansi, or lemon juice and a bit of soy sauce.
- 41Top with your favorite chili garlic oil, calamansi, or lemon juice and a bit of soy sauce.
- 42Top with your favorite chili garlic oil, calamansi, or lemon juice and a bit of soy sauce.
- 43Add dry rice to a bowl, add an equal amount of hot water, and soak for 10 minutes.
- 44Add dry rice to a bowl, add an equal amount of hot water, and soak for 10 minutes.
- 45Add dry rice to a bowl, add an equal amount of hot water, and soak for 10 minutes.
Ingredients
- leaves pechay leaves
- leaves pechay leaves
- leaves pechay leaves
- 400 g ground chicken
- 400 g ground chicken
- 400 g ground chicken
- 100 g shrimp
- 100 g shrimp
- 100 g shrimp
- 50 g carrot
- 50 g carrot
- 50 g carrot
- 50 g kuchay
- 50 g kuchay
- 50 g kuchay
- 50 g spring onion
- 50 g spring onion
- 50 g spring onion
- 50 g shiitake mushroom
- 50 g shiitake mushroom
- 50 g shiitake mushroom
- 1 tsp baking soda
- 1 tsp baking soda
- 1 tsp baking soda
- 1 tsp cornstarch
- 1 tsp cornstarch
- 1 tsp cornstarch
- 2 tsp sugar
- 2 tsp sugar
- 2 tsp sugar
- 1 tbsp sesame oil
- 1 tbsp sesame oil
- 1 tbsp sesame oil
- 2 tbsp oyster sauce
- 2 tbsp oyster sauce
- 2 tbsp oyster sauce
- 2 tbsp shaoxing wine
- 2 tbsp shaoxing wine
- 2 tbsp shaoxing wine
- 1 tbsp peanut butter
- 1 tbsp peanut butter
- 1 tbsp peanut butter
Equipment
food processorblenderstainless rackaluminum foilparchment paper
Tips
- Use baking soda for a tender and bouncier texture.