Chinese
Siomai Soup
Ingredients
8-10 c. of meat broth salt and pepper to taste 1/4 c. of finely chopped sibuyas na mura (onion leaves) To make the siomai : 350 g. of ground lean pork 1/4 k. of shrimps, shelled, deveined and finely chopped 3 black chinese mushrooms, stems removed and caps finely chopped 1/2 carrot, peeled and grated 1 onion, finely chopped 1/2 tbsp. finely minced garlic 1/8 c. of finely chopped leeks or sibuyas na mura (green onions) 1/4 tsp. of pepper 1/2 tsp. of salt 1/2 tbsp. of light soy sauce 1/2 tsp. of sesame seed oil 1 egg, lightly beaten 15 to 20 pcs. of wonton wrapper (depending on the size) 1/2 tsp. of cooking oil
Instructions
Mix together the ingredients for the siomai, except the egg, wonton wrapper and cooking oil. Reserve a teaspoon of the beaten egg and pour the rest into the meat mixture. Mix well. Add 1 tbsp. of water to the remaining beaten egg and stir to form egg wash. Separate the wonton wrappers. Fill each wrapper with 1 tbsp. of the pork mixture. Wet the edges with egg wash and push the edges upward, pressing them together. Brush a heatproof plate with the 1/2 tsp. of cooking oil. Arrange the siomai on the plate and steam over simmering water for 25-30 minutes. While steaming the siomai, heat the meat broth and bring to a boil. To serve : Place three or four pieces of siomai in a soup bowl. Ladle the hot broth and vegetables over them. Sprinkle with finely chopped sibuyas na mura (onion leaves). Serve hot.