Wednesday, November 3, 2010
Beef Siomai or Shaomai a la Jhala (Beef and Vegetable Dumpling)
“Siomai” as called in the Philippines is a traditional Chinese dumpling also known as “shaomai”, “shumai”, “siu mai”, “shui mei” and “siew mai” among its many name variants. While originally, there were two regional varieties in China, the Cantonese and the Jiangnan versions, its introduction and wide acceptance in many parts of the world like the Philippines and other South East Asian nations, inevitably resulted to the evolution of many varieties, methods of preparation and using different ingredients.
I have been preparing ‘siomai”, a standard dish of the Chinese dim sum tradition, for many years now but regularly using pork (though sometimes with shrimp) as the main ingredient. It is a constant hit among my friends, colleagues and guests. Due to personal satisfaction, a colleague, Jhala, wittingly prepared a variant using minced beef in lieu of the usual ground pork. It came out quite successful so sharing the recipe here for interested readers to try is such a noble deed which we should take advantage of.
In addition to about 3/4 kilo of ground beef, we need a pack of “siomai” or "molo" or wonton wrapper, 1 large carrots, 1 large onion, 2 stalks celery or cilantro, 1 large egg, 1 tbsp sesame oil, 2 tbsp soy sauce, 1 tsp freshly ground pepper and 1 tsp iodized salt or to taste. Additionally, we need some more soy sauce, “calamansi” or lemon extract and chili-garlic paste for the dipping sauce.
“calamansi”, sesame oil (optional) and lots of chili-garlic paste for a kicking dipping sauce. All I can I say is yum yum! More please! Try it and enjoy! c”)