![]() ![]() But for now, they seem to enjoy coming home to the pork-shrimp shumai I cook regularly. Did they learn? Someday, I’ll know if they did. I taught my boys how to wrap, pleat or fold. We would gather round the dining table, the large bowl of pork filling mixture in the center, wonton wrappers distributed. When my sons were growing up, I taught them how to make shumai, just like my mom did. Feel the soft, mushy goodness paired with rice or noodles. The wontons will be cooked and they’ll be sublime. Best to use a pot holder to make the heat bearable. Once you open the lid, the steamed vapors of Asian aromas will hit your face and hands fiercely. Cover it and let the steam work its magic. Place the pork dumplings and let it cook in the brisk boiling water. You can do it in a bamboo or stainless steamer on the stove. Steaming is another way to cook if you like to tone down on the grease. Sometimes they are the meal extender in itself. Meals are not complete for us without this side staple. This is what we call ‘sawsawan‘ - the spirit of our Filipino dishes are defined by what the ‘sawsawan’ is. We enjoy a side dipping of soy sauce infused with calamansi (the Filipino lime). Recipes for basic dumpling and boa dough, pantry basics, folding and wrapping techniques, gadgets and cooking tips.įilipinos love pork shumai served with rice or noodles. I love dumplings, steamed, silky soft and cuddly little billowy pillows filled with hearty pork or scrumptious fillings.The cookbook has recipes for the classics: potstickers, gyoza, mandu and more. When my friends sent this cookbook “Dumplings All Day Wong” by Lee Anne Wong to review, I jumped at the chance. Mix it together and stuff the wrappers in one session. ![]() The filling is basic ground pork with seasonings and sauces. You can now find won ton wrappers in major groceries - check the produce section by the Asian vegetables. When my sons come home to visit on weekends, well then, a big batch of pork siomai is the centerpiece of the dinner table, served alongside a bowl of chicken noodle soup. Or if there are impromptu guests this is perfect to pair with a platter of stir fried pancit (noodles). I can be running late mid week and rush home, thaw them a few seconds in the microwave then steam them quickly stove top. It’s so reassuring to know I have them in the freezer. These days, I make a large batch, freeze some and steam them later. Steamed pork shumai have always been considered a part of our culture and Filipino food fare. This is a steamed dumpling filled with a pork mixture of scallions, shrimps and flavored with savory sauces and seasonings. One of the earliest recipes I learned from my mother was how to make Pork-Shrimp Shumai (or ‘siomai’ to Filipinos). ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |