- (1 kilo outcome making 50 pieces of 20 grams per piece)
- 500 grams ground all lean pork (zero fat-from ham part)
- 50 grams grated carrots
- 50 grams grated turnip (“singkamas”)
- 50 grams grated “sayote”
- 3 grams fine salt
- 10 grams cane sugar
- 2 grams ground black pepper
- 45 grams Shiitake or button mushroom, soaked in mushroom water for an hour,
- drained and cut to small pieces
- 30 grams tapioca starch
- 15 ml. low-sodium soy sauce
- 15 ml. oyster sauce
- 230 ml. water (for soaking mushroom)
- 50 pieces shu-mai wrapper
Note on wrapper:
- Major supermarkets sell shu-mai or siomai wrappers
- which are thinner than those for dumpling.
- Round ones are better. Squares can be cut on edges to make them circular.
Chili Garlic Dipping Sauce:
- 100 grams crushed-chopped fresh garlic
- 100 grams crushed chopped “labuyo” (bird’s eye chili pepper)
- 20 ml. EVOO (Extra Virgin Olive Oil)
- low-sodium soy sauce
- calamansi or lemon
- black beans – optional
- Suitable small pan
- Combine ground pork, carrots, turnip, “sayote”, mushroom and water.
This is the “meat blend”. Tumble and mix well by hand. Set aside.
- Combine low-sodium soy sauce, oyster sauce, salt, sugar and black pepper in a bowl
and whisk thoroughly to dissolve solid ingredients until smooth.
- Scatter mixture in all parts of “meat blend”
for uniform flavor dissemination when tumbled and tossed by hands.
- Tumble thoroughly.
- Place a wrapper at palm of one hand, scoop 20 or so grams and wrap to your desired form.
- When done refrigerate formed shu-mai for an hour to attain firmness.
- Heat EVOO, fry garlic until brown, add in “labuyo”
and continue frying for 3 minutes to attain a “toasted” profile.
- Pour in soy sauce. Bring to boil then set aside.
- IF STEAMING: Boil enough tap water in a steamer.
Line refrigerated shu-mai in steamer’s slotted top container.
- Steam for 6 minutes. Remove by using rubber spatula.
Note on steaming process:
- Should you wish, you may use brush to apply little oil
unto slotted container for easier removal.
- IF DEEP FRYING: Heat EVOO in pan and deep fry a batch of shu-mai (4-6 pieces)
for 3-4 minutes depending on desired done-ness.
- Use tongs to turn dim sum.
- In a dipping container mix soy sauce with desired amount of fried chili-garlic, squeeze in 1 or 2 pieces calamansi. Mix.
- Savour the luxury of home-made shu-mai.
Recipe Submitted by Mr. Jose Dante S. Morados. Visit his blog at This Gramp is a Food Critic