Suddenly I have cravings for Chinese dumplings > siomai. Yeah those siomai dumplings above and below on those photographs.
Siomai on the photos are much, much bigger than ordinary siomai. Just 2-3 pcs. of these homemade siomai can fill your tummy real good and real fast.
Watching the preparation and steaming of siomai, all the works put into the beginning and wrapping of mixed stuffing: ground pork, ground or thinly chopped shrimps, garlic, salt, pepper, onions, shredded carrots, sriracha, ground ginger, soy sauce, chopped cilantro or spring onions. Use one egg to at least 2 eggs to mix the ingredients, eggs act as glue to moisten the wrapper. Wonton wrappers are used to wrap the siomai. Above photo had me steaming the siomai on improvised steamer.
Then husband L said better to use his old steamer for vegetables. The siomais are bigger in size than most ordinary regular siomai.
Keep the bottom pot boiling of its water while the steam push upwards to the second pot on second level with a lid. Result: Delicious, flavourful siomais.
For dipping sauce: China Lily Soy sauce with ground ginger and lime juice. You can use lemon juice or buy Kikkoman sauce as another option.
Why local Chinese restaurants don't serve siomais? There's so much work in the making, preparation and steaming of such food.
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